Dahi Vada

I often make yogurt at home. Whenever I have some extra yogurt, this is what I do.

Dahi Vada

For the Vada:
Urad dal – 1 cup
Green chillies – 2
Salt – to taste
Oil for deep frying

For the yogurt sauce:
Yogurt – 1 cup
Grated ginger – ½ tsp
Salt
Water
Oil for tampering
Mustard seeds – 1 tsp
Cummin seeds – ½ tsp
Whole red chillies – 2
Chopped cilantro- 1 tbsp
Curry leaves

Soak urad dal for at least 6 hours and grind to a fine paste with salt and green chillies. Dilute the yogurt and add salt and grated ginger. Set aside.
Heat oil in a wok and keep it on medium heat. Take lemon sized balls from the dal mixture and shape it into vadas. Deep fry them until golden brown. Drain on a paper towel. When the frying is done, take warm water in a big bowl and soak the vadas for a minute. Squeeze out the excess water and dunk them in the yogurt mix.
Heat oil in a pan. Add mustard seeds, cumin seeds, red chillies and curry leaves.
Add this to the dahi vada. Garnish with cilantro.