Dahi Vada: The tasty solution to a hot summer's day

1. Soak the dal 6-10 hours prior to cooking. To make the vada, you must first grind the urad dal into a thick paste, using as little water as possible - add tablespoon by tablespoon into the grinder/blender. Batter should not get too hot. Only season with salt post grinding. Thicker the batter the better, as it is easier to thin it out.

3. Check for the right consistency by dropping a few drops of it in a bowl of water. If these pellets of batter float on top of the water’s surface, it has achieved the right consistency. If not, it will sink and dissolve, resulting in the batter being too loose or thin.

4. Next, heat oil – over a medium flame – in a wok (kadai) and using a spoon (or your hands), slowly drop the batter into the oil in dollops. Make sure you don’t place the batter close to each other. Fry in batches and scoop them out of the oil after they turn crispy and golden brown. Keep them aside.

5. Once frying is completed, soak the fried vadas in water after 2 to 3 minutes.

6. Keep it soaked for 11 to 15 minutes, then drain with squeezing the water out gently, before transferring it onto a serving plate.

7. Add the whipped yoghurt, green or dhania chutney (ground coriander with green chillies, fresh garlic, peanuts, salt and lime juice) and imli chutney on top of the vada. Sprinkle chaat masala and roasted cumin (jeera) powder as well. Garnish with coriander leaves. An option is to drop the the drained vadas into the beaten yoghurt and garnish with the spices and herbs.

Note: If you do not have chaat masala, combine equal measures of black salt, cumin powder and dried mango powder, to use as a substitute.

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