Dahi Vada are dumplings made from split black gram beans (urad daal) and soaked in a yogurt sauce.
- Combine the ground urad dal paste with grated ginger, chopped green chillis and salt.
- Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
- Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
- Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
- Beat curds well till frothy and add the water, red chilli pwd, cumin pwd and salt.
- Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely.
- Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.