Preparing the VadasSoak the Dal: Rinse the urad dal and split moong dal thoroughly and soak it in water for about 4-5 hours. This will soften the dal, making it easier to grind.

Grind to Perfection: Drain the soaked dal and transfer it into a grinder. Grind into a smooth, fluffy batter, adding minimal water to help with the process. Add a few cubes of ice to ensure the grinder does not get too hot.

Whisk the batterOne important step to ensure fluffy and soft vadas is to whisk the batter.

Transfer the batter to a mixing bowl. Add salt, ginger, and green chilies. Whisk for 2-3 minutes until the batter is light and fluffy.

You can also use kitchen aid or hand blender to whisk the batter

Fry the VadasIn a deep-frying pan, heat up oil of your choice for deep frying the vadas

Use an Ice-cream scoop with a release mechanism to get spoonful size vadas and fry them until golden brown. We have tried spoons, hands and scoops and feel the ice cream scoop is the safest and surest way to get consistent results.

Soak the Vadas: Immerse the fried vadas in a bowl of salted lukewarm water for about 15 to 20 minutes. This will help them absorb the flavors better.

Preparing the DahiWhisking the Yogurt: In a bowl, whisk together the yogurt with sugar and salt until smooth. Ensure there are no lumps.

You can skip the sugar, if you prefer unsweetened yoghurt.

Setting the Vadas: Gently squeeze the water from the vadas and arrange them in a serving dish. Pour the whisked yogurt generously over the vadas, ensuring they are well-covered.

GarnishingDrizzle the tamarind chutney and green chutney over the yogurt.

Sprinkle roasted cumin powder, red chili powder, and chaat masala. We prefer the homemade dahi vada masala over the chaat masala. The instructions and ingredients are given below.

Garnish with pomegranate seeds and fresh coriander leaves for a vibrant look.

Dahi Vada Masala1. Roast all ingredients in a pan over low heat for 6-7 minutes, stirring occasionally, until coriander seeds turn golden brown.2. Allow the spices to cool completely.3. Grind the cooled spices into a coarse powder using a food processor.4. Store the masala in an airtight jar.