Dahi Vada

Ingredients 

• 1 cup split skinless black gram (dhuli urad dal), soaked for 6-8 hours and drained 
• 1 cup sweetened yogurt (dahi)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon cumin seeds 
• Salt to taste 
• Oil for deep-frying
• Date-tamarind chutney for drizzling 
• Roasted cumin powder (jeera) for sprinkling
• Black salt to taste 
• Red chilli powder for sprinkling
• Chopped fresh coriander leaves for garnishing

Method

1. Blend split black gram along with some water into a smooth and thick batter. Transfer in a bowl.
2. Add asafoetida, cumin seeds and salt and mix well. 
3. Heat sufficient oil in a kadai. Put in portions of batter and deep-fry till golden brown and crisp. Drain in a bowl of water and soak for 5 minutes.
4. Squeeze out excess water from the soaked vadas and place in individual serving bowls. Pour some sweetened yogurt, drizzle some date-tamarind chutney and sprinkle some cumin powder, black salt and chilli powder.
5. Serve garnished with coriander leaves.