Ingredients to Make the Vadas:
- 3/4 cup washed Moong dal
- 1/4 cup washed Urad dal
- Oil to fry
Ingredients for Garnish:
- 1 1/2 cup yogurt
- 1 teaspoon salt
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon roasted cumin seed powder
- 3 tablespoons tamarind chutney
To make the Vadas:
Mix both dals and wash several times in water until the water appears clear. Soak the dal in 4 cups of water for at least four hours. Drain the water and blend the dal using a blender. Use just enough water as needed to blend until very fine.
Whip the dal batter using a spoon in a circular motion for about two to three minutes. To check if the batter is ready, put a little drop of the batter in a glass of water. If the batter comes up, it is ready. Whip the batter a little more if the batter does not come up.
To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan. Place the heat on medium high. Place about 1 tablespoon of batter into the oil. Continue to place the tablespoons of batter in the pan. The vadas will become about double in size so do not over fill the pan. Fry until golden-brown all around. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes. Drain the water out making sure to squeeze out all the excess water. Be careful not to break the vadas.
To make Yogurt topping and Garnish
Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer to a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas. You can also make the vadas very small and serve as a Raita dish. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.
You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. You can prepare and serve them the usual way.