Dahi Vada Premix

Ingredients 

• 3 cups split skinless black gram (urad dal) flour
• 2-3 green chillies, chopped
• 2 inch ginger, finely chopped
• 1½ tsps baking soda
• Salt to taste
• ¼ cup chopped cashew nuts
• 2 tsps coarsely crushed black peppercorns
• ¼ tsp asafoetida (hing)
• Oil for deep frying
• Sweetened yogurt as required
• Date and tamarind chutney as required
• Green chutney as required
• Black salt for sprinkling
• Red chilli powder for sprinkling
• Roasted cumin powder for sprinkling
• Chopped fresh coriander leaves for garnish

Method

1. Spread green chillies and ginger on two individual microwave safe plates and microwave for 4-5 minutes.
2. Take urad dal flour, dried ginger, dried green chillies, baking soda, salt, cashew nuts and black peppercorns and mix well. Store in an air-tight container for up to 21 days.
3. To make the wadas, take 1 cup of the prepared premix in another bowl and add 1½ cups hot water and mix well. Beat the mixture using a hand blend for 5 minutes or till fluffy.
4. Take 2 cups hot water in another bowl, add asafoetida and mix well. Set aside.
   Heat sufficient oil in a pan, dip your fingers in water and drop in small portions of the mixture in the hot oil. Deep fry till golden brown and crisp, drain and transfer into the prepared asafoetida-water.
5. Squeeze excess water from the wadas and transfer them on a plate, drizzle yogurt, date and tamarind chutney. Drizzle green chutney and sprinkle black salt, red chilli powder, roasted cumin powder and chopped coriander.
6. Serve chilled.