To make a batter for vada, first clean, wash and then soak dal in water for 6 hours or overnight.
Next day drain the soaked dal in a colander, let dal sit in the colander for 15 minutes so that all the excess water drains out.
Transfer dal to the grinder with chopped green chilies and grated ginger. Grind dal in the mixer without using water, stop mixer in between, stir dal with a spatula and then grind. Keep doing this at regular intervals. If still, dal is not turning into a smooth paste, add 1 – 2 tbsp of water, then grind. The idea is to use minimum water to grind the dal. Grinding dal usually takes 10 – 15 minutes depending on the mixer.
Once dal is turned into smooth paste, transfer to a large bowl. Add salt, asafoetida and whisk batter briskly for a couple of minutes or till it is light and fluffy.
To deep fry vadas, heat oil in a deep frying pan over medium heat.
Take water in a small bowl and keep it near the batter. Wet your fingers with water, take a small portion of batter in you fingers and try shape it into flat tikke like ball. This requires little bit of practise. If this method seems tough, then take small portion of batter in a spoon and using another spoon try shape it into a round.
Now carefully transfer the shaped dough ball into the hot oil for deep frying. Don’t be in a hurry to turn the vadas. Let them turn golden from one side.
When the vadas turn pale golden from the base and sides, you can turn them. Fry the vadas till they become golden and crisp.
Transfer fried vadas in a plate lined with paper towels. Once all the vadas are fried, turn off the heat.
Soak the Vada:
To soak the vadas, take enough water in a wide saucepan. Add the fried vadas into the lukewarm water. Give enough space for the vada’s to breathe, as they tend to expand more in water. If the pan is small add them in small batches. Let the vada’s soak in water for about 10 minutes or until have turned soft. Once all the vada’s are soaked and softened scoop out, drain out excess water from each vada by gently pressing between your palms. Keep aside in a plate.
Dahi Bhalla Chaat:
To assemble the dahi vada, first, take curd in a bowl. Add salt, cumin powder, sugar, chaat masala and whisk to form a lump free smooth mixture. Adjust the consistency of curd by using little water, if it seems too thick. Taste and add seasoning to your taste.
Arrange vadas in a serving bowl. Pour the flavored curd over the vadas, curd should be enough to soak the vadas.