Dahi vada

This popular north indian chaat needs no introduction. My mom makes the best dahi vadas, they are so light, soft and fluffy that i used to forget the count of vadas I have gulped.
Today I'm sharing the evergreen dahi vadas using my mom's recipe.
Ingredients:

• 3/4 th cup skinless urad dal
• 1/4 th cup skinless moong dal
• 1/2 inch piece ginger
• 2-3 chopped green chillies
• Black pepper powder to taste
• Salt to taste
• A pinch of asafoetida
• Oil to deep fry

Toppings:

• 3 cups beaten curd
• Tamarind chutney
• Coriander chutneys
• 1 tsp Red chilli powder
• 1 tsp Roasted cumin powder
• 1 tsp Chaat Masala

Garnishing:

• Chopped coriander leaves
• Pomegranate seeds

Preparation time: 20 mins
Cooking time: 30 mins
Yields : 15-20 medium size vadas

Directions:

• Soak both the lentils separately for at least 7-8 hours in enough water.
• Drain the water and transfer the lentils to a wet grinder.
• Add green chillies, ginger and asafoetida and grind the lentils to a smooth paste using little water, the consistency of the batter should be little thick.
• Transfer the ground batter to a big mixing bowl.
• Stir the batter vigorously for 3-4 minutes using a mixing spoon to make it light and fluffy.
• Add salt and carom seeds and mix well.
• Heat oil to deep fry the vadas in a deep heavy bottom pan.
• Drop the batter in hot oil using a spoon and fry on medium heat till they turn light golden in colour.
• Drain on an absorbent paper.
• Soak the vadas in lukewarm water for 10-12 minutes.
• Press each vada gently between your palms to remove the water.
• Arrange the vadas in a serving platter.
• Pour beaten curd over the vadas, top it with some tamarind chutney and green chutney.
• Sprinkle roasted cumin powder, red chilli powder, salt and chat masala over the vadas.
• Garnish with fresh coriander leaves, some pomegranate seeds and serve immediately.