Blend dal into a semi coarse paste.

Transfer to mixing bowl and whisk the mixer with a wire whisking till light and fluffy.

Take a kadhai heat sufficient oil. Add spoonfuls of batter into the hot oil turn the flame to medium and fry till golden brown on both sides.

Drain it on a tissue paper.

In a large bowl take sufficient water. Add 1/2 tbsp saunf powder and a pinch of hing mix well

Add the vadas to this water. Let them rest for 15 mins. Squeeze the vadas and place on a serving plate

Whisk the yogurt well by adding sugar and salt to taste

For green chutney-- Take coriander leaves, mint leaves, banana, black salt to taste put all ingredients in a mixer jar and blend them into a smooth paste

For tamarind chutney--Take a pan on gas add water and tamarind boil it till softened cool down and separate the seeds. Take another pan add tamarind pulp some water, black salt, black pepper, cumin powder. Boil it on low flame till pulp turns thickened add some water, sugar, jaggery. Cook it properly till sugar and jaggery. Quantity of sugar and jaggery should be equal

Place the vadas on a serving plate. Cover them with yogurt. Pour both chutney according to taste sprinkle chopped coriander leaves,khara bhoondi, sev,anardana and julienne of beetroot