Soak urad dal and moong dal separately, for at least 6 hours, then wash them properly until the water comes out clean, then grind them separately into a fine paste

Then in a big paraat combine together urad dal paste, moong dal paste, heeng and ginger green chillies paste, and mix them with your hand for 6 - 8 minutes or until the mixture becomes light in weight and colour

Then heat oil in a kadai, first on high flame, then make the flame medium, now drop medium sized balls from the batter with your fingers, with the help of little water, drop 5 - 6 badas at one time

Fry them on medium heat, by turning them regularly, until becomes light brown in colour

Then take them out in a big bowl of water and salt, in this way make all the badas and soak them in salted water

Now squeeze out the water from the badas, one by one and put them in the curd

Now take the curd coated bhalle and arrange them in a serving plate, pour some more curd on top of the bhalle and on the sides too, garnish with red chilli powder, jeera powder, tamarind chutney, green chutney and coriander leaves

You can keep the badas in the water for a day in normal temperature, and in the refrigerator for 3 days, change the water everyday, whenever required make dahi bhalle and enjoy