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1
Combine the ground lentil paste with ginger, chillis and salt.
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2
Whip well to incorporate a lot of air into the batter.
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3
Pre-heat oil in a deep frying vessel on medium heat.
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4
When hot, place a sheet of plastic wrap in your palm and place a little batter and shape into a big lemon sized ball and drop slowly into the hot oil.
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5
Continue adding balls to the oil until no more space.
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6
Deep fry on medium heat for 10 minutes and then fry on high heat till golden brown.
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7
Remove these deep fried vadas from the hot oil and place them into a bowl of luke warm water.
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8
Leave them in it for 15-20 seconds.
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9
Remove and gently press between your palms so that excess water oozes out.
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10
Keep them aside.
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11
Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
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12
Add the water, red chilli powder, cumin powder and salt to the yogurt.
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13
Place the vadas on a baking sheet and pour the yogurt mixture evenly all over the vadas, covering them completely.
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14
Chill the vadas for sometime before serving.
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15
At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with cilantro leaves and tamarind chutney.
