Makes about 20 Lemon sized Vadas.
Soak the daal for at least 2 hours. Drain the water completely. Grind it with just 2-3 tablespoons of water in a Blender or Food Processor.
Beat the batter vigorously for about 5 minutes. It should be light & fluffy. Add the Baking Soda. Mix well.
Take a tiny blob of the batter & drop it in a small bowl of water to test.
If the batter sinks, beat more. If it floats immediately, you are good to go.
Heat enough oil in a large wok for deep frying.
Keep a medium bowl of water on the side. Wet your hand lightly. Take lemon sized blobs of the batter.
Slide gently into the hot oil. Quickly turn them. Do not overcrowd the Wok. Fry until golden from all sides. Repeat.
Slide gently into the hot oil. Quickly turn them. *Do not overcrowd the Wok.
Soak the fried Vadas in hot water with salt & Heeng. Cover & set aside for at least an hour.
After an hour, squeeze out the water from the Vadas one by one gently & place them in a Serving Dish.
Add Sugar to the Yogurt & whisk well. Pour it on top of the Vadas.
Sprinkle the Dahi Vada Masala, Jeera Powder & Red Chilli Powder.
Top with Tamarind-Date Chutney & Mint-Coriander Chutney.
Enjoy!
Store in the refrigerator.
To make the Dahi Vada Masala:
Dry roast Jeera, Ajwain & Black Peppercorns lightly. Grind coarsely. Add the Red Chilli Powder, Chaat Masala, Salt, Black Salt & Mint Powder. Mix well.
Store in an airtight container. Use as required.
Note: This Dahi Vada Masala goes well on different kinds of Chaat, Fruit Salads, Masala Paranthas/Pooris, etc.
