Dahi Vada

For the Vadas

• 1/2 cup dhuli urad dal/split and skinned black lentils
• 1/2 cup dhuli moong dal/split and skinned green gram
• 1 tsp cumin seeds
• 1/2 inch piece ginger
• 2 green chillies
• Salt
• Oil for frying

For the dahi dressing

• 3 cups yogurt
• 2 garlic cloves minced
• 1/2 tsp minced green chillies
• 1/4 tsp chilli powder
• 1/4 tsp roasted cumin powder
• 1/4 tsp dry mint powder
•  Black salt to taste
• Salt to taste
• Sugar to taste

For garnishing

• Green chutney
• Imli chutney
• Chat masala
• Dry mint powder - optional

• Wash and soak both the dals together for 6-7 hours or over night.
• Drain it well and grind it with ginger, green chillies, cumin seeds and salt to a smooth paste using little water.
• Remove it in a large mixing bowl and whisk well till the batter is light and fluffy. Add  little more water if required.
• Heat oil in a deep wok/kadhai and drop spoonful of the batter and deep fry in hot oil on a slow flame till the vadas are light golden and crisp. Once done remove and put it in a bowl of water. Let it soak for 2-3 minutes. Remove the vadas, gently press to squeeze out extra water. Arrange it in a single layer in a serving dish and keep aside.
• Combine yogurt with all the listed ingredients in a bowl. Whisk it well and pour it over the vadas and refrigerate for 1-2 hours.
• While serving drizzle green chutney, imli chutney and sprinkle little chat masala and serve.