PREPARATION

1. In a bowl, add 200 grams spilt white lentils and 500 milliliters water.
2. Soak it overnight.
3. Take 50 grams beetroot in a bowl and add 50 milliliters water.
4. Transfer it to a blender and blend to a smooth puree.
5. In a bowl, add 450 grams curd, 50 milliliters water and whisk until the mixture is lumps free.
6. Now, add blended beetroot mixture, 1/2 teaspoon salt, 1/4 teaspoon cumin powder, 1/2 teaspoon powdered sugar and mix it properly. Keep aside.
7. Now, take soaked white lentil, 50 grams beetroot, 1 teaspoon cumin seeds, 1 1/2 tablespoon ginger, 1 tablespoon green chili and  60 milliliters water.
8. Transfer it in blender and blend to a smooth paste .
9. Now, take out blended mixture in a bowl, add 1 teaspoon salt and mix until the batter becomes fluffy.
10. Now take a spoonful of batter and pour it carefully in the heated oil and fry until crispy.
11. In a bowl, take 1 litre water, 1/2 teaspoon salt and add fried vada’s.
12. Soak them for 10 minutes.
13. In a pan, add 150 milliliters tamarind pulp, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon dry ginger powder, 40 grams crushed jaggery and mix well.
14. Cook it on low heat until the chutney becomes thicken.
15. For assembling, take a soaked vada in a plate, pour prepared curd, sprinkle some red chili powder, 1/2 teaspoon prepared tamarind chutney.
16. Top it with crushed papdi and sev.
17. Garnish it with coriander .
18. Serve immediately.