1

To begin making the Dahi Vada Recipe, we have to first soak the urad lentil for 2 hours in 2 cups of water. Grind the lentil with salt adding just enough water to make into a thick and smooth batter.

2

Preheat the Aebleskiver Pan also known as the Kuzhi Paniyaram pan with a pinch of oil on each cavity. Add a dollop of the lentil batter into each cavity, cover the pan and allow it to steam in medium heat.

3

You could optionally add a little more oil into each cavity to get a slightly more crispy texture. Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides. Repeat the above process with the remaining portions of the batter.

4

Now heat a big broad pot of water; once it has reached the boiling point, turn off heat. Add the pan fried vada’s to the hot water. Don’t add too many at a time.

5

Give enough space for the vada’s to breathe, as they tend to expand more in water. Let the vada’s soak in water for about 5 minutes or until have turned soft. Once all the vada’s are soaked and softened scoop out draining any excess water, without squeezing them.

6

Set them aside in a serving dish. The process of soaking the vada’s in water makes them soft, fluffy and juicy at the same time making it porous.

7

Now, whisk the yogurt, black salt, chaat masala, red chilli powder, cumin powder, salt and sugar.

8

Pour the yogurt mixture evenly over the vada’s, covering them completely. Refrigerate for a couple of hours before serving.

Serving Suggestions for the Dahi Vada's

1

Serve a couple of Dahi Vada’s in an individual serving bowl like a dessert bowl.

2

Drizzle half a teaspoon of the Khajur Imli ki Chutney, half a teaspoon of Dhania Pudina Ki Chutney and a little more chaat masala optionally over the Dahi Vada’s for a delicious tasting snack.