Perugu Garelu

1-cup Urad Daal
5-6 Fenugreek seeds
Salt, as needed
Oil to deep-fry
Water, to soak garelu
2 cups Yogurt (should not be sour)
Sugar, as needed
1-inch Ginger
3 Green chilies
Red chilli powder, pepper, cilantro, chaat masala (for garnish)

Soak the Urad daal and methi / fenugreek seeds in water for 4 hours and grind. Add salt when ready to use.
*Tip to make soft and light garelu: Mix the batter in one direction only and with a light hand.

Heat Oil. Make wadas and deep-fry them to a golden color. Transfer the fried wadas in water and let them soak for 3-4 minutes. Lightly squeeze the water out.

Beat the yogurt and make it smooth. Grind together the ginger and chilly. Add this to the yogurt. Add salt and sugar. Dip the wadas in the yogurt, garnish and serve chilled.

Note: Can add tadka too - Mustard seeds, cumin seeds, methi seeds, curry leaves & pinch of hing.