Dahi Vada or Dahi Bhalle are fried lentil dumplings, topped with curd, variety of chutney and spices. It's a famous Indian Chaat recipes and a very popular street food.
Wash the dal and soak in 3-4 cups of water for 4-5 hours.
Drain the water and add the dal in a blender along with ginger, green chilli and salt.
Blend the dal to make a thick paste. Just add 2-3 tsp of water while grinding the dal.
Use your hands and whisk the dal for 4-5 minutes until it is very light.
Cover the bowl and keep aside for 15 minutes.
Add the baking soda and whisk for another minute.
Take a bowl filled with water and drop small drop of batter in it.
If the batter immediately starts to float on top of the water, the batter is ready.
If not, then whisk it some more.
Heat oil for frying in a pan.
Wet your hands with water and take out small portion of the batter in your palms. Shape it into a flat round vada.
Drop the vada in hot oil. Simmer the heat to medium low and fry all the vadas until they are slightly browned.
Drain on a plate.
Heat the oil once again and when it reaches medium high temperature, add all the vadas in the hot oil and double fry until nicely browned.
Mix all the ingredients in a bowl and keep aside.
Whisk the curd with sugar and salt and keep aside
Add the fried vada in soaking water and let them soak for 15 minutes.
Press the vada between your palm lightly and arrange them in the serving plate.
Top with whisked curd.
Top with coriander mint chutney and tamarind chutney.
Sprinkle dahi vada masala, red chilli powder, roasted cumin powder, salt and fresh coriander.
Chill for a few hours in refrigerator.
You can stuff the dahi vada with a mixture of cashew nuts, coconut, raisins and ginger. Just chop these ingredients and keep a little in the centre of the batter and cover it up with more batter.
Do not add more water while grinding the dal. It will become difficult to shape it into vadas.
Fry the vadas on medium low heat otherwise they will not cook in the centre.
If you want to use the vadas later, just keep them in refrigerator for 2-3 days. Before using, dip them in soaking water for 20-25 minutes and then top with curd.
Assemble the dahi vada 2-3 hours before serving. It allows the flavours to soak in the vadas. Just top with more chutney and spices at the time of serving and you are good to go.