Rinse the urad dal and moong dal thoroughly 4 times and soak in water for at least 3 hours. Drain all the water and grind with green chilies in a blender. Add 2 tablespoons water only if needed.

Let the vada batter rest for at least 1 hour. Whisk the batter well so it becomes light and fluffy.

This will take about 10 minutes. Prepare salted warm water for soaking the vadas. Heat oil in a deep pan, add salt and fruit salt (Eno) to the batter, and mix well.

Drop spoonfuls of batter into the hot oil and fry until golden brown. Set aside to cool. Soak all the vadas in warm water to soften them. In a separate bowl, whisk the chilled yogurt with sugar and salt until smooth.

Place the softened vadas in a serving dish. Pour yogurt over them. Drizzle all three chutneys on top, then sprinkle with roasted cumin powder, red chili powder, cilantro, and pomegranate seeds. Serve this cool, tangy, and delicious Dahi Vada Chaat and enjoy!