In a mixing bowl combine besan and spices and gradually add water until a batter that is neither too thick nor watery is obtained cover and leave it for 10 minutes.

Heat oil in deep frying pan (wok) over medium-high heat, with a tablespoon drop batter into the oil and reduce the heat to medium-low and fry in batches until golden brown.

Transfer the Vadas balls into the bowl of cold water and soak for about 5 minutes or until slightly soften, colour lighten and double in size.

To prepare the yoghurt sauce, add sugar and salt to the yoghurt whisk well until smooth.

Take out the Vadas balls from the bowl and squeeze out the water, arrange them on serving dish, top with yoghurt and sprinkle with the spices (chaat masala, cumin and chilli powder) and some chopped coriander.

Take some oil in a kadai.Once it's hot,add mustard seeds,curry Patta and chillies.

Pour this into the bowl of dahi bhallas.It will enhance the taste of the dish.

Serve chill.