Preparation,Wash and soak the urad dal for overnight and grind to a fine paste adding very little water
The batter should be thick
Beat the batter very well till light and fluffy
Add the salt and the baking powder and beat well again
To test whether the batter is ready or not, slowly drop the batter in a glass of water
If the batter floats on the top, it is ready, if not you need to beat it more
Method,Pre-heat oil in a deep frying pan, place a plastic sheet in your palm
Flatten the top of the ball with wet fingers and drop slowly into the hot oil
Deep fry on medium heat for sometime and then fry on low heat till golden brown
Remove these deep fried vadas into a bowl of water and let them soak for 15-20 minutes
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
Pass the yoghurt through a sieve to ensure that there are no lumps
Add in the sugar and salt and mix well
To make the dahi vada Masala: Dry roast the cumin seeds till lightly brown and fragrant
Grind to a smooth powder
Finely chop the green chilies and coriander leaves
Scrap the ginger clean
Wash and cut into juliennes
To serve, place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely
Sprinkle chat masala powder, red chilli powder and cumin powder
Also put a spoon of tamarind and green chutney
Happy eating!
