1. Soak daals (lentils) overnight.
2. Wash next day thoroughly.
3. Place daals in a blender and grind to a paste, adding a little water at a time to ease the grinding.
4. Drop 1 tsp of the paste into a bowl of cold water to test if the taste is of the right consistency.
5. It should rise to the surface.
6. Add salt and chilli powder to the daal paste and beat well.
7. Make tamarind chutney and chill.
8. Beat yoghurt, water, sugar and salt.
9. Chill slightly.
10. Heat oil in a deep frying pan.
11. Place a piece of wet cotton cloth on a hard surface.
12. Keep a bowl of cold water nearby.
13. Place a tablespoon of the daal paste on the wet cloth.
14. Wet your fingers and pat it to a round shape.
15. Place 1 tsp of the stuffing in the centre.
16. Now tilt the cloth and fold the paste in half over it.
17. Cover the stuffing completely.
18. Again wet your fingers and place over the bada and carefully prise away the stuffed bada.
19. Repeat with the remaining paste one by one.
20. Carefully lower the badas, a few at a time, into the hot oil.
21. Fry to a golden colour turning once or twice.
22. Remove from oil and keep on a kitchen paper for one minute, then put the salted water.
23. When the badas sink and remain at the bottom, take them out one by one and press gently between your palms to squeeze out the water.
24. Dip them in the yoghurt mix for 5 minutes and place them in a deep serving dish, keep in a cool place.
25. Ten minutes before serving, spoon the remaining yoghurt sauce over the badas and then gently spoon the tamarind chutney over it.
26. Sprinkle chilli powder, roasted and ground cumin powder, and coriander leaves.

Makes: 20
Cooking Time: 30 Minutes