Soak and Grind

• Wash and soak moong urad dal for 4 to 6 hour together.
• Drain the water completely.
• Add to a wet grinder or mixer blender along with few ice cubes and grind it smooth into fine batter. Don’t add too much water.
• Pour into mixing bowl. Add salt to taste, cumin seeds, and if you are feeling rich festive cashew pieces, also can throw in a few black raisins.
• Using hand whisk, whisk the batter for couple of minutes till slightly light and airy.

Cook in Appe Pan

• Lightly grease each cavity of your appe pan and heat it on medium flame.
• When it is really hot (HOT!), lower the fire to medium low.
• Scoop teaspoon to tablespoon size ball in cavity. Don’t overfill.
• Place the lid on the pan and cook for about 3–4 minutes.
• Flip over as used a wooden skewer or spoon for each vada. Spray oil if needed.
• Cook it for 4-5 minutes each side or till golden and becomes slightly crispy. Remove and set aside.

Soak the Vadas

• Combine hot water with a little salt in a wide bowl.
• Drop the cooked vadas in a very gentle way, and soak it for 5-10 minutes.
• Take it out pat with your hands in between the palms squeeze to take off excess water.

Prepare Sweetened Yogurt

• In a bowl, add chilled yogurt, sugar, black salt and whisk together until smooth.
• Taste and adjust sweetness.

Assemble Your Dahi Vada

• Place the squeezed round vadas and arrange them on a plate.
• Generously spread the sweetened yogurt mix over them.
• Finish with a little bit of tamarind chutney to give it a tangy bite.
• Sprinkle dahi vada masala, red chili powder and also add some Sev to get that crunch.
• Finally top with pomegranate seeds and cilantro leaves.