Dahi Vada

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1. 1Step 1: Clean and rinse the dals with clean water and soak in cold water for at least 8-10 hours or overnight.
2. 2Step 2: Discard the soaked water and once again rinse the lentils with clean water.
3. 3Step 3: Place the drained soaked lentils, green chillies, ginger, hing and salt into blender.
4. 4Step 4: Grind until you get a texture like coarse semolina (not smooth). You may need a little water to grind the lentils but try without.
5. 5Step 5: In a bowl, mix red chilli powder, chaat masala and roasted cumin powder. Set aside.
6. 6Step 6: Take half the yogurt in a mixing bowl add 2 cups water, add two tablespoons of sugar and salt to taste. Whisk well, pour and leave it in a wide plate or tray.
7. 7Step 7: Heat the oil in a kadai or frying pan on medium heat.
8. 8Step 8: Take a handful of mixture in a bowl and beat the mixture vigorously for a couple of minutes with your hand, you’ll see the batter rising (almost double in size).
9. 9Step 9: Collect some vada batter with your fingers or in small spoon or cookie scoop and carefully drop into the hot oil. Keep the heat at a medium.
10. 10Step 10: Fry the vada until golden.
11. 11Step 11: Remove the vada with a slotted spoon and add them straight away into the thinner yogurt mixture.
12. 12Step 12: Make sure all the vada are coated in the yogurt.
13. 13Step 13: Cover the plate and leave it for at least half an hour to one hour.
14. 14Step 14: In this process, vada will soak all the yogurt and make them even softer.
15. 15Step 15: Once you are ready to serve dahi vada, add remaining sugar and some water or milk to the remaining yogurt and mix well.
16. 16Step 16: Carefully arrange soaked vada in a serving plate, and spoon sweetened yogurt on top. Ensuring vadas doused in the yogurt.
17. 17Step 17: Drizzle over the chutneys, masala powder mixture, fresh coriander, pomegranate seeds and boondi.