Dahi Vada with Tamarind Chutney

Instructions

1. 1

   Prepare the Vada Batter

   • Rinse 1 cup of urad dal thoroughly and soak it in plenty of water for at least 4-6 hours, or overnight.
   • Drain all the water completely. Add the soaked dal, 1-inch ginger, and 2 green chillies to a high-speed blender or grinder.
   • Grind to a smooth, thick, and fluffy batter. Add 1-2 tablespoons of ice-cold water only if necessary to help the grinding process. The batter must remain thick.
   • Transfer the batter to a large bowl. Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 5-7 minutes. This incorporates air and is the key to soft vadas.
   • To test the batter, drop a small dollop into a bowl of water; it should float immediately. If it sinks, continue whisking.
   • Stir in 1 teaspoon of salt and 1/4 teaspoon of asafoetida. Mix well.
2. 2

   Fry the Vadas

   • Heat 2 cups of oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface steadily.
   • Wet your hands with water to prevent sticking. Take a small portion of the batter (about 2 tablespoons) and shape it into a round, slightly flattened vada. You can make a small hole in the center like a doughnut, which is traditional and helps in even cooking.
   • Gently slide the vada into the hot oil. Fry 4-5 vadas at a time, ensuring not to overcrowd the pan.
   • Fry for 6-8 minutes, turning occasionally, until they are evenly golden brown and crisp on the outside.
   • Remove the fried vadas with a slotted spoon and drain them on a paper towel.
3. 3

   Soak the Vadas

   • In a large bowl, mix 4 cups of warm (not hot) water with 1 teaspoon of salt and the remaining 1/4 teaspoon of asafoetida.
   • Drop the freshly fried vadas directly into this warm water.
   • Let them soak for 20-30 minutes. They will soften, absorb the seasoned water, and increase in size.
4. 4

   Prepare the Yogurt and Assemble

   • While the vadas are soaking, prepare the yogurt. In a separate bowl, whisk 2.5 cups of yogurt, 2 teaspoons of sugar, and 1 teaspoon of roasted cumin powder until completely smooth and creamy. For best results, pass it through a sieve to remove any lumps.
   • Chill the prepared yogurt in the refrigerator until ready to use.
   • After 20-30 minutes of soaking, take one vada at a time and gently press it between your palms to squeeze out the excess water. Be careful not to break it.
   • Arrange the squeezed vadas in a single layer in a wide serving dish.
5. 5

   Garnish and Serve

   • Pour the chilled, sweetened yogurt evenly over the vadas, making sure they are fully submerged.
   • Cover the dish and chill in the refrigerator for at least 1-2 hours. This allows the vadas to absorb the yogurt and its flavors.
   • Just before serving, drizzle generously with tamarind chutney.
   • Sprinkle the remaining 1/2 teaspoon of roasted cumin powder and 1/2 teaspoon of red chilli powder on top.
   • Garnish with 2 tablespoons of fresh chopped coriander leaves and serve chilled.