A - Soak urad dhal for 2-3 hours. Blend soaked urad dhal in small batches. Try to use as little water as possible, by adding a tbsp of water first, only if needed. Keep blending, wiping clean the sides of the blender until you have a good fine thick consistency batter. Water is added only when necessary, a few tbsp at a time. Blend until you have fine and fluffy batter.

Remove batter to a mixing bowl. Add the rest of the ingredients in A to the batter. Stir in circular motion until fluffy. This is to incorporate air into the batter. Next, heat enough oil in a pan for deep frying. Wet your palm. Take a tbsp of the batter and lightly shape into a ball with your wet palm. Make a hole using your thumb. Drop this shaped batter into hot oil. Over medium heat, Cook both sides until lightly browned. Remove and drain on kitchen towel. Serve with creamy tomato chutney.

B - Heat 3 tbsp of oil in a pan. Sauté brown onion, garlic, bird eyed chilis and cashew nuts until aromatic and brown onion is well caramelized. Add chopped tomatoes, stir to combine and season with 2 tsp of chicken seasoning powder and a tsp of garam masala. Cook until tomato is just soft. Remove from the heat and leave to cool slightly. Transfer to a blender and blend to a smooth puree (without water). Serve.