Dahi vada

• split white urad dal180g g
• green chilies↗2 tsp tsp

  finely chopped

• grated ginger2 tsp tsp
• minced garlic2 tsp tsp
• cumin seeds↗1 tsp tsp
• baking soda↗½ tsp tsp
• vegetable oil↗

  for frying

• thick Greek yogurt↗750g g
• sriracha↗
• coriander bunch↗½

  chopped

• seeds of 1 small pomegranate
• roasted peanuts↗

  coarsely chopped (or roasted sunflower seeds)

Step-by-step instructions

1. 1

   To prepare the vada, rinse the urad dal in warm water several times until the water runs clear. Transfer to a heat‑proof bowl, cover with boiling water and let soak for 30 minutes. Drain and blend the soaked dal in a food processor until you obtain a thick, hummus‑like consistency. You may need to add another 50‑100 ml water. Transfer to a large bowl.

2. 2

   Add the chopped chilies, ginger and garlic (if needed), then the cumin seeds, baking soda and 1 tsp salt. Mix well.

3. 3

   Heat the oil to a depth of 10 cm and temperature 180 °C in a deep fryer or a deep pot. If you don’t have a thermometer, test the oil by dropping a pinch of the vada batter—it should turn golden in about 30 seconds. While the oil heats, fill a large bowl with warm water and set aside.

4. 4

   When the oil reaches the right temperature, drop 5‑6 spoonfuls of the batter. (I use two teaspoons: one to scoop the batter, the other to push it into the oil.) Fry for about a minute, then flip the vada so it browns evenly, another 1‑2 minutes until golden‑brown. Remove onto paper towels using a slotted spoon or a sieve to drain excess oil. Place the vada in water (you can skip this step for a slightly crispier texture). Continue until all batter is used, rinsing the spoon after each dip.

5. 5

   Whisk the yogurt with salt to taste and spread half of it on a serving plate. Drain the vadas from the water (if used). Gently press each vada between your palms to remove excess water. Arrange them on the plate in a single or double layer as needed. Drizzle the remaining yogurt so the vadas are fully coated. At serving, drizzle with sriracha, then sprinkle with coriander, pomegranate seeds and roasted peanuts or sunflower seeds.