This classic Dahi Vada recipe is is a popular street snack (chaat) or appetizer, made with fried fritters soaked in yogurt, then topped with sweet and tangy spices and sauces.
Drain the lentils, and add them to a blender, with about a 1/4 cup of water. Blend into a smooth paste, adding more water if necessary.
Once ready to fry, use a whisk or spatula to whip the mixture so that it is fluffy.
In a deep frying pan or Karhai, heat neutral oil on medium heat. Test if the oil is ready by dropping, a teaspoon of the lentils. If it floats, the oil is ready to use.
Drop lentil mixture by the tablespoon into the heated oil, a few at a time, without crowding the pan. Flip after a couple of minutes, once it is golden brown.
Allow cooking on the other side for two more minutes, until golden brown, and cooked on the inside.
Transfer to a plate lined with a paper towel, to absorb excess oil.
Repeat with the rest of the mixture.
Soak the Vadas
In a large bowl, add lukewarm water, along with 1-2 teaspoons of salt. Add the fried vadas (lentil dumplings) and allow them to soak up the water. Make sure to not crowd the bowl, as they will expand about 1.5 times their current size.
Let soak for 10-15 minutes, then drain out the water. Lightly squeeze each vada in your palm, to squeeze out the excess water.
Assemble and Serve
In a large bowl, mix together 2 cups of yogurt with 1-2 tablespoons of sugar. Dip the Vadas in the yogurt mixture then transfer to your serving plate. Top with the leftover yogurt.
Sprinkle with red chili powder, roasted cumin powder, and chaat masala.
Top with 2-3 teaspoons of imli chutney (tamarind sauce) and cilantro
Serve cold with additional chili powder, chaat masala, roasted cumin powder, Imli chutney on the side. Dahi Vada tastes best on the same day it is prepared.