Drain the water and grind the dal along to a little coarse paste.
Transfer the paste into the bowl, add cooking soda and ¼ teaspoon of salt. Add chopped coriander, chopped green chilli, red chilli powder and combine well.
Heat up enough oil in a wok or kadahi for deep frying.
Once the oil is hot and slightly smoky, carefully drop the small quantity of batter and deep fry till golden brown and crisp.
Drain on to absorbent kitchen paper. Repeat the same for remaining batter and prepare the rest of the pakodies. Let them cool.
To assemble the Dahi Pakodi Chaat
Whisk the dahi or curd with few pinch of salt.
Take about ¼th cup of curd / yogurt in a bowl. Place 3-4 pieces of pakodi in the bowl top it with green chutney and sweet tamarind chutney.
Sprinkle red chilli powder, chat masala and some coiander and enjoy the tangy and spicy dahi pakodi chaat.
Notes
Usually Dahi pakodi chaat is made with moong dal I substituted that with whole masoor dal and after making pakodi it is soaked in warm water to soften it. But I like my chaat with some crispiness so I used crisp dal pakodi as it is.