A Ramchandani Special: Indian Dahi Vade

• 1/4 kg white Urad Dal, washed and soaked overnight
• 1 inch piece ginger, peeled, washed and finely chopped
• 2 green chilies, washed, ends trimmed and slit
• salt
• 1 pinch baking soda
• cooking oil, as required to deep fry
• 500 g yoghurt, whisked
• 2 pinches red chili powder, to garnish
• 2 pinches coriander leaves, to garnish
• 2 pinches black salt, to garnish
• 2 pinches cumin powder, to garnish
• 5 -6 long red chilies, stir-fried, to garnish

1. Clean the urad dal the night before you wish to prepare these. Remove stones, dirt, etc. Wash thoroughly and soak in a clean bowl of water overnight.
2. Wash the soaked lentil thoroughly in the morning.
3. Replenish the water of the white urad dal in the morning.
4. Wash well, drain and using a little water, prepare a thick consistency paste of the white lentils in a mixer.
5. Transfer this paste to a bowl.
6. Add ginger, green chillies, salt to taste and baking soda to this and mix well.
7. Shape into vadas and deep fry in hot oil.
8. In a bowl, whisk the yoghurt thoroughly.
9. Add the deep fried vadas to the whisked yoghurt.
10. Garnish with red chilli powder, black salt, cumin powder, slit green chillies, stir-fried long red chillies and the finely chopped corriander leaves.
11. Serve cold with some sweet chutney drizzled over the vadas.
12. Enjoy!

overnight, ginger, green chilies, salt, baking soda, cooking oil, yoghurt, red chili powder, coriander leaves, black salt, cumin powder, long red chilies

Taken from www.food.com/recipe/a-ramchandani-special-indian-dahi-vade-504895 (may not work)