Step 1
Prepare the urad dal paste. Wash and soak the urad dal overnight before grinding it to a fine paste with very little water. The batter should be thick enough to make the vada. Beat the batter until it is light and fluffy. Mix well after adding ginger and green chillies. Roll them into tiny balls and then shape them into tikkis.

Step 2
Deep-fry the vadas before giving them a cold water soak. Heat the oil in a heavy bottom pan over a high flame. Do not forget to flatten the top of the ball before slowly dropping it into the hot oil. Deep fry for a few minutes on medium heat, then on low heat until golden brown. Place the deep-fried vadas on a plate lined with a kitchen towel. After you’ve finished making vadas, soak the deep-fried vadas in cold water for about 30 minutes.

Step 3
Make fresh Dahi Vada and serve it. Combine Dairy Valley Yoghurt and sugar to make sweet curd. Now, lightly crush the soaked vadas between your palms, and squeeze out the water. Place the vadas on a plate with sweet curd on top. Sprinkle black salt, roasted cumin seeds, and coriander leaves on top of the tamarind chutney before serving.