Dahi Vada

🔥 Prep

• Rinse 200 g urad dal and soak in enough water for 4–5 hours.
• After soaking, drain the dal and transfer to a grinder.
• Grind the dal into a smooth, thick batter, adding minimal water as needed; the batter should hold its shape when dropped.
• Transfer the batter to a bowl, add 1 tsp salt, and whisk vigorously for 2 minutes to incorporate air.
• In a separate bowl, whisk 250 g yogurt until smooth; set aside.

🔥 Cook

• 1. Heat 300 ml oil in a deep kadai or pan over medium heat until the oil shimmers and a small drop of batter rises to the surface and sizzles (≈180 °C).
• 2. While the oil heats, wet your hands and take a small portion of batter (about the size of a lemon), flatten it gently, and make a small hole in the center to form a vada shape.
• 3. Carefully slide the shaped vada into the hot oil; fry 2–3 vadas at a time, avoiding overcrowding.
• 4. Fry the vadas on medium heat, turning occasionally, until they turn golden brown and crisp (≈4–5 minutes per side).
• 5. Using a slotted spoon, remove the fried vadas and drain excess oil on paper towels.
• 6. Immediately transfer the hot vadas to a bowl of warm water and let them soak for 2 minutes to soften.
• 7. Gently press each soaked vada between your palms to remove excess water, being careful not to break them.
• 8. Arrange the softened vadas in a serving dish and pour the whisked 250 g yogurt over them, ensuring they are fully submerged.
• 9. Let the vadas soak in the yogurt for 10 minutes to absorb the flavors.
• 10. Drizzle 3 tbsp tamarind chutney over the yogurt‑soaked vadas.
• 11. Sprinkle 1 tsp roasted cumin powder, 0.5 tsp chilli powder, and an additional pinch of salt if needed.
• 12. Garnish with a few fresh coriander leaves (optional) and serve immediately.

🔥 Serve

• Serve the dahi vada chilled or at room temperature in a shallow bowl, allowing the yogurt to coat each vada.
• Accompany with mint‑coriander chutney or a simple salad of sliced cucumber and tomato for freshness.
• Pair with a glass of sweet lassi or masala chai to complete the North Indian snack experience.