Dahi Vada - Pallika

I recently made dahi vadas during L.'s fasts. This was also one of mummy's favorite thing to make when lots of people come over, since they can be made ahead. This is the classic recipe, and I'm sure there are variations (like adding corn, spinach etc).

Take Udad dal, soak overnight, wash and rinse. Add Salt, green chillies, ginger, and Hing and Grind to a coarse paste. (This batter can also be used for making medu vadas). Deep fry small vadas and dunk them in water immediately. Press lightly with hands to remove water and keep on a plate. Just before serving, spread churned yogurt, followed by sweet chutney. Sprinkle salt, red chilli powder, chaat masala, roasted jeera powder, and chopped coriander leaves.

Here's how I make sweet chutney: Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.