Wash and soak urad dhal for 15 minutes.
Grind in a wet grinder for 40 to 45 minutes until soft, fluffy and thick.
Add very less water so that the batter turns out thick.
Add chopped onion, green chillies, salt, baking soda and coriander leaves.
Grease and line two 9" pans.
Divide the batter equally between two tins.
Preheat oven to 180°C.
Bake the cakes for 50-60 minutes or until the top is nicely browned. The top will have cracks and it will not rise much. The tooth pick may not come clean as urad dhal is sticky when hot. It becomes fluffy once cool.
Remove tins from oven, gently remove the cake from the tin on to a wire rack and allow them to cool completely.
Mix equal amounts of curd and water to make buttermilk. Use it to soak the cakes.
Once the cakes are cool. place a cake upside down on a serving plate and use a pastry brush to brush the cake with butter milk.
Once the cake is nicely soaked, add half the hung curd and spread it evenly.
Now place the second cake, again upside down and soak it with buttermilk.
At this stage, you can cling wrap the cake and refrigerate. You can do the remaining steps at the time of serving so that boondhi stays crispy.
Place the remaining curd on top and spread it evenly.
Arrange, grated carrot, boondhi as per your design.
Sprinkle red chilly powder and chat masala.
Garnish with coriander leaves and serve immediately.
