Dahi Vada

Wash and drain the urad dal. Grind together the urad dal, ginger, green chillies and salt in a food processor to a coarse paste.

Add the baking soda to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.

With wet your hands drop small small balls of the batter in the hot oil. Deep fry on a slow flame till the vadas are golden brown for about 8-10 minutes. Drain on absorbent paper.

Assembling of Dahi vada: Soak the deep fried vadas in water for about 20 minutes.

Just before serving, drain and squeeze out the excess water. Arrange the vadas on a serving dish and top with beaten curd.

Garnish with chilli powder, cumin seed powder and chat masala. Serve with khajur imli ki chutney and green chuntney.