INGREDIENTS:
For the Dahi Vada:
Skinless and Split Urad Dal and Moong Dal ( 1:1 ratio ) washed and soaked water for 6 hours
Water
Yoghurt/Dahi
Hing Powder
Roasted Cumin Powder
Salt
Oil for greasing
Coriander leaves
Chaat Masala to taste
Red Chili powder
Dhanya Jeera Powder
Green Chutney
Chopped Tomato
Chopped Onions
Chopped Cucumber
METHOD:
Darin the water from the soaked dals and add it to a mixer jar. Grind it to a smooth paste by adding as little water as possible. This may take about 4-5 iterations, but the lentils will eventually come together to form a smooth paste. Empty this in a mixing bowl, add a teaspoon of salt and whisk it using your fingers, until it forms a light, airy batter. To check if it is so, once you finish whisking drop a dollop of the batter in a glass of water. If it floats and comes on top, you have got it right.
Before you begin cooking the vadas, mix the hing powder in 2 cups of lukewarm water and set it aside.
Grease your appe pan and drop in two tablespoons of the dahi vada batter in each groove and cook them over medium high heat. Once you see the under surface of each fritter dried and bubbles appear on the top, flip each of them and cook until golden brown on both sides. Remove and drop them in the hing infused water.
To the yoghurt as the salt and whisk well, until there lump free. Keep it to chill in the refrigerator.
To assemble the dahi vadas, in your serving dish place 2-3 tbsp of the seasoned yoghurt. Remove the vadas soaking in the water, squeeze them between your palms to remove the water, cracking them slightly and then place them on the bed of yoghurt. Top them with some more yoghurt, green chutney and the chopped veggies on top for the extra fiber!
Sprinkle over some chaat masala, red chilli powder, dhanya jeera powder, salt, roasted cumin powder and coriander leaves. Refrigerate for 10-15 minutes or serve your delicious appe pan dahi vadas right away and enjoy!!
