Dahi Vada

Make the vada batter: Soak urad dal in cold water for 4-6 hours, drain very thoroughly. Grind with ginger, green chilli, and salt, adding only 2-3 tbsp water, until a very light, airy mousse-like batter forms. It must float when a small amount is dropped into water.

About 10 min

Fry the vadas: Heat oil to 170°C (340°F). With wet hands, shape the batter into small rounds (no hole needed for dahi vada — slightly smaller than medu vada). Fry in batches for 4-5 minutes until pale golden all over. They should be cooked through but not deeply browned. Drain on paper.

About 15 min

Tip: For Dahi Vada the vadas should be lightly coloured rather than deeply golden — they will cook further as they soak.

Soak to remove oil: While still hot, drop the fried vadas into a large bowl of warm water. Leave to soak for 10-15 minutes — they will swell significantly. Remove one at a time, gently squeeze between your palms to remove all excess water and oil (squeeze firmly but without crushing). Transfer to a serving dish.

About 10 min

Tip: The soaking and squeezing is the most important step — it removes the frying oil and transforms the texture from crispy to soft and spongy.

Assemble: Whisk the yogurt with sugar and salt until completely smooth and pourable. Pour the sweetened yogurt generously over the soaked vadas, completely covering them. Refrigerate for at least 30 minutes (up to overnight — they improve significantly). Before serving, drizzle with tamarind chutney and green chutney. Sprinkle with roasted cumin, chaat masala, Kashmiri chilli powder, and pomegranate arils.

About 5 min