Combine both dals and soak them together for 6–7 hours. Drain and grind them in a blender to make a fine paste (do not add too much water).

Whisk the batter well. Add salt and mix. Heat oil in a deep pan over medium heat. Once the oil is hot, drop small portions of the batter into the oil (about 4–5 at a time). Fry until crispy and golden brown. Make all the vadas this way. Soak the fried vadas in water for 2–3 hours.

Whisk the yogurt until smooth. Gently squeeze the soaked vadas to remove excess water and place them on a plate. Pour yogurt over the vadas. Top with green chutney and sweet tamarind chutney.