DAHI VADA

This is a very popular snacks in India. In North as well as in West  

The combination of curd, vada, chutney salt make it an mouthwatering taste . 

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. 

To add more flavor they may be topped with coriander or mind leaves, chilli powder, chaat masala, or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujrat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. 

DAHI VADA

For The Vadas1 cup urad dal (split lentils)
2 green chillis

1 tsp chopped ginger
A pinch of Baking Soda
Salt to taste

Oil for fry

For Serving3 cups dahi  , whisked

Coriander Chutney ( hari chutney)

Tamarind Chutney ( khatti mithi chutney )

For The GarnishChilli Powder
Roasted cumin seeds powder 
Salt to taste

Method 
For Vadas

1. Soak  urad dal in water for overnight.
2. Wash and drain the urad dal.
3. Mix the urad dal, ginger and green chillies and grind to a smooth paste.
4. Add backing soda and salt to the paste and mix well till the batter become fluffy . Add water if required.
5. Take 2 tsp of paste and make a round balls and deep fry in hot oil on a slow flame till the vadas are golden brown. Drain on absorbent paper and keep aside.

How to proceed

1. Soak the deep fried vadas in warm water for about 45 minutes.
2. Just before serving, drain and squeeze out the excess water.
3. Arrange the Vadas in plate and sprinkle the curd on vadas. .
4. Garnish with the chilli powder, cumin seeds powder and salt and serve with hari chutney.