• Wash dal for 4 - 5 minutes and soak in enough water for 6 - 8 hours.
• Then remove from water and put it in a high power blending jar.
• Blend it to a smooth paste. If required add little water while grinding.
• But add very little water else the paste will be runny and will be difficult to give it a shape.
• Once finely paste, add some cumin seeds, chopped ginger, and green chilies.
• Heat oil in a pan for deep frying.

Shaping Vada

• You can shape this on butter paper (for beginners) or with the hand as well.
• Wet both the palms. Now take out a small portion of batter and transfer to another palm.
• Now take it on other palm with the help of fingers while pressing the thumb in the center to make a hole.
• Now drop it on hot oil.
• Make sure oil is not too hot as it will burn the vada from out only while the inner part will not get properly cooked.
• In the second method, Place one spoonful of batter on butter paper. Now make a hole in the center.
• Transfer the shaped vada to wet fingers and then drop directly to the hot oil.
• Don't overcrowd the pan with lots of vada together. Make it in a batch of 5 - 6 vada per batch.
• Flip to the other side and fry equally. Make them crisp and fluffy.
• Now remove from oil and place on kitchen towel to soak up excess oil.

Soaking Vada

• Now boil water in a saucepan adding a pinch of hing.
• Turn off heat.
• Now drop all vada to the hot water bowl.
• Cover with a lid and soak for 15 minutes.
• After 15 minutes remove from hot water and press gently with spoons or palm to squeeze out excess water.
• Keep aside for further use.

Preparing Curd Mixture

• Take curd in a large mixing bowl.
• Whisk it to smooth with help of a wired whisk.
• Now add water gradually till required consistency.
• Mix well to lumps free mixture.
• Add salt to taste along with red chilli powder, hing, black salt, chat masala.
• Give it a nice stir.
• Add some chopped coriander seeds.
• (Optional) Add tempering of 3 - 4 dry red chillies and a pinch of hing over dahi vada.

Final Assembling

• Spicy curd mixture is ready.
• Now add squeezed vada into bowl of curd mix.
• Let it rest for 30 - 40 minutes before serving so that vada will absorb all flavors.
• Serve with spicy dum aloo curry on top of it or separately.
• Sprinkle some pinch of chat masala, red chilli powder and coriander leaves on top.