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1
Making the Vada (dumplings):
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Take a medium pot, pour 3 cups of hot water into it, add both types of lentils and soak them overnight.
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3
The next day, drain all the water from the lentils.
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4
Using an electric grinder/blender, grind the drained lentils into a very thick coarse paste.
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You may use a little water if needed, keeping in mind to keep the paste on the thick side.
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Mix ginger and green chilies into this paste.
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Now pour the oil into a large deep pan and heat it on high flames till the oil is ready for deep frying, about 3-4 minutes.
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Scoop a spoonful of the lentil mixture (use your finger to scrape out all the extra mixture on the edges of the spoon, giving it a spoon shape) into the hot oil.
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Cook for 1 minute and turn it over to the other side.
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Cook vada/dumplings on medium heat till both sides become golden brown.
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Then, remove it onto a paper towel to get rid of any excess oil.
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Repeat these steps until all the vada/dumplings are made).
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13
For serving the Dahi Vada (dumplings with yogurt):
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Whisk 1 cup of yogurt in a small bowl.
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Keep aside.
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16
Take the serving dish/plate, place 5-6 vada/dumplings on it (leaving some space between each dumpling).
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Pour yogurt luxuriously over the plated vada/dumplings in such a manner that yogurt covers the dumplings.
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Now pour tamarind sauce over it and sprinkle salt, red chili powder and cumin powder.
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Refrigerate for 30 minutes and then serve chilled.
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*If you dont have tamarind sauce, you may sprinkle some freshly cut coriander/cilantro/mint along with some green chilies over it.
