Soak both the pulses overnight in water.
Put the pulses in a grinder. Add salt, green chillies, ginger garlic paste and chopped ginger.
Grind them to a fine paste.
Whisk it for another 10-15 minutes. (my mother does it with her hand and she is such an expert which I am not). So just take a hand blender and whisk till the mixture becomes light and fluffy.
Now your paste is ready. Simply, make small vada shapes and deep fry till light golden brown.
(Its fun eating them like that only so my mom always makes few extra vadas). For Dahi Bhallas, soak them in water for 5 minutes.
Take them out, squeeze out the water and add curd, salt, pepper and mix well.
Dahi Bhallas are ready.
For the Katori:
Take small steel 'katoris', ideally of the shape of katori you would want. Coat them (outward side) with oil.
Now roll the dough like a chapati but very thin. They should be of about the size to cover the steel katori.
Now put the chapati on the katori and press it gently so that it sets like an outer mould to the katori.
Now, deep fry it along with steel katori on high till golden brown.
Let them cool. Take them out of the steel katoris. Fried on high heat, they should be really crisp.
To serve: Put one Dahi Bhalla in each katori.
Pour some sweet chutney and green chutney as per your liking.
Sprinkle some raisins, chaat masala and red chilli powder, as per your liking.
Enjoy the wonderful taste of 'Dahi Bhallas' with the added crispy touch.