Dahi Vada/Dahi Bhalla/Lentil Dumplings in Sweet Tangy Yogurt Sauce

Where do I start about Dahi Vadas. Let me just say they are the most favorite savory snack of all time for me. Right up there where a molten chocolate lava cake would be for a sweet one. Yeah... that much. Now that you got an idea about how much I like it, for those of you who are not aware of what it is, it is a crispy fried donut shaped dumpling made of ground lentils, very lightly seasoned and if fried right, is light and airy. Now let that crispy airy dumpling soak in a lightly salted thick yogurt sauce and here's the kicker, garnished with a spicy tangy tamarind chutney and a bunch of dry ground spices. Does the picture in your head look close to the one above?

The dahi vada is a signature dish for some of the major festivals in India, especially Holi and Dussehera. Dussehera, that was yesterday, was the occasion this time around that I made it and I am proud to say I make it just like my mother did growing up. Another occasion which proved all over how many memories food evokes.

  Ingredients:

Split Black Gram (Urad daal)		2 cups
Water		about 1 cup for grinding
Ginger		11/2" grated
Green chilli		1-2 chopped fine
Asafoetida		2 pinches
Raisin, Cashews		2 tbsp, mixed, finely chopped (optional)
Oil		for deep frying
Yogurt		as needed well beaten
Water or Milk		as needed, to thin yogurt
Roasted Cumin powder,		for garnish, as needed
Red Chilli powder		for garnish, as needed
Black salt/Kala namak		for garnish, as needed
Green Chutney		to taste
Tamarind Chutney		to taste
Cilantro/ Mint		finely chopped, for garnishing

Method:
1. Wash and soak Urad Daal for minimum of 4-6 hrs or overnight. Drain off all of the water and grind daal in a blender using about 1 cup of water.
2. Remove batter into a bowl and add asafoetida and chilli nuts and ginger. Whip the batter with a spoon or hands to make it light and fluffy. Test in little water. When you drop a pea sized amount of batter in a bowl of water, it should spring back on top immediately. If it comes up slowly, or sinks, then you need to whip more.
3. Heat about 1/2 inch oil in a flat pan on medium heat. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start coming up slowly without changing color. Place about 1 tablespoon of batter into the oil.
4. Allow the vadas to fry until golden brown on one side and then flip to the other side and cook again. Fry in batches.
5.  Remove the vadas onto a paper towel lined plate and let them cool for a few minutes. Take a medium bowl filled with water and add a little salt and cumin powder to it.
6. Drop the vadas into the water and allow them to soak for about 20-30 minutes.
7. Remove the vadas and gently press them in your palms to squeeze out the water. Place squeezed vada as needed into a serving platter or dish.
8. Add enough water or milk to yogurt to make it pouring consistency. Pour yogurt over the vadas to completely coat and submerge them. Sprinkle Kala namak, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.
9. Top with Coriander or Mint Chutney and Tamarind Chutney.
10. Garnish with chopped cilantro leaves. Serve immediately. Keep the leftover vadas refrigerated. ENJOY!

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