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Dumplings In A Sweet And Sour Yogurt Sauce With Tamarind Sauce

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  Urad dhaal powder 8 Ounce (250 Gram)
  Baking powder 1 Teaspoon
  Ground ginger 1 Teaspoon
  Coriander 1 Teaspoon, chopped
  Green chili 1 Small, finely chopped
  Water 3⁄4 Pint (450 Milliliter)
  Oil 2 Cup (32 tbs) (For Frying)
  Natural yogurt 16 Fluid Ounce (475 Milliliter)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Coriander sprig 1 (For Garnish)
  Tamarind paste 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Water 1⁄4 Pint (150 Milliliter)

2. Heat the oil in a karahi or large saucepan, add the batter about 1 teaspoon at a time and deep-fry the dumplings until golden brown.
3. Remove with a slotted spoon and drain on kitchen paper.
4. In a separate bowl, mix the yogurt with the remaining water, sugar and salt and whisk with a fork. Drop the dumplings into the yogurt and stir to coat them all over.
5. To make the tamarind sauce, put the tamarind paste, ginger, sugar, salt and measured water in a bowl and stir to make a thick sauce. Taste the sauce and if it is too sour or thick, add more sugar or water. Pour the sauce over the dahi vadas and serve garnished with fresh coriander.

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