Dahi Vada- Street Style
For those days when just plain, fried vada will not do.
Ingredients
for the vada
other ingredients
for tamarind chutney
for green chutney
Instructions
For the sweet tamarind chutney
  1. Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  2. Squeeze the pulp from the tamarind in the same bowl or pan.
  3. Strain the pulp and keep aside.
  4. Heat oil in a small pan.
  5. Lower the flame & add cumin seeds and let them crackle.
  6. Add ginger powder, red chili powder and asafoetida.
  7. Stir and add the strained tamarind pulp
  8. Cook for 2-3 mins.
  9. Add the jaggery and salt and cook for another 4-5 mins.The mixture will thicken.
  10. When completely cool, store the chutney in an air-tight dry jar or container.
For the green chutney
  1. Grind all the ingredients with little water.
  2. Keep aside in a small bowl.
For the vadas
  1. Rinse the lentils 3-4 times with water.
  2. Soak the lentils in enough water overnight or for 4-5 hours.
  3. Drain and add the lentils in a wet grinder along with the chopped green chilies, chopped ginger, cumin seeds & asafoetida.
  4. Add water in intervals and grind to a smooth batter.
  5. Pour the ground batter in a bowl.
  6. Stir the batter briskly for a couple of minutes. This makes the batter more light and fluffy.
  7. Add the raisins and chopped cashews along with salt.
  8. Stir and keep aside.
  9. Heat a pan with oil for deep frying.
  10. Add spoonfuls of the batter in the oil. Fry the vadas till they become golden and crisp.
  11. Drain on paper towels.
  12. Fill another bowl with water and add the vadas to it.Soak them for 18-20 minutes.
  13. Take each vada, flatten and press between your palms to remove excess water.
  14. Place these vadas in the serving bowl.
  15. Whisk yogurt till smooth. Pour the yogurt over the vadas.
  16. Top with the green chutney and tamarind chutney as required.
  17. Sprinkle with the red chili powder, roasted cumin powder, chaat masala and black salt.
  18. Garnish dahi vada with chopped coriander leaves.