Soak the urad dal in water for 3 hours. Drain the water and grind to a paste with green chilli and a little water. (The consistency should be of idli batter.)
Add salt and beat with the beater for 5 minutes.
Deep fry teaspoonfuls of batter till they turn golden brown to make the dumplings. Then drain and immediately immerse them in warm water.
In a bowl beat the curd, salt and sugar together till the sugar melts.
Take dumplings out of the water and squeeze out the excess water.
Arrange on a serving dish. Pour the beaten curd on top, then sprinkle the red chilli powder and chaat masala on top.
Serve it chilled.
My Tip: Beating the batter well is important to make the dumplings light and fluffy.