Soft lentil dumplings soaked in creamy yogurt which is perfectly balanced with some roasted spices gonna make you crazy when you taste it for the very first time . you simply can’t control yourself asking another plate of Dahi vada.
Soak Urad dal for 3 hour. Grind it to a smooth paste. The consistency should be thick so add very little water to make a paste.
Keep it for fermentation for 4 to 6 hour. If the weather is humid and hot ,it will ferment in 3 to 4 hour.
In a bowl add curd ,mago ginger, chopped carrot, black salt ,sugar and salt. Add green chili paste to it and Whisk it for a minute.
In a pan heat 1 tsp oil ,add mustard seed and let it sputter. Add curry leaves and switch off the flame. Add this tadka. Leave it aside
Once urad dal batter is fermented ,add chopped ginger ,salt and stir briskly for 2 minute.
Heat oil in a kadhai. Lower the flame to medium heat.Drop spoonful of batters into the oil. Fry both side at medium flame until they changed color to light golden.Take them out and keep on paper towel.
In a bowl take normal water ,drop the fried vadas and soak them for 3 minute. Take each vada and press in between your palm gently ,so that excess water will remove out.
Drop vadas is prepared yogurt spiced sauce.
Now dry roast red chili and cumin powder .Cool it and make a powder.Sprinkle on dahi-vada and serve.