Bite-size dahi vadas

Ingredients

Here is how I make my dahi vadas:

• 1 cup urad dal, soaked overnight
• 250 grams plain yogurt
• 1 tablespoon chopped raisins
• 2 tablespoons chopped cashew nuts
• 1 tablespoon finely chopped/grated ginger
• 2 tablespoons finely chopped coriander
• 1 tablespoon finely chopped green chilies
• Roasted cumin seeds, coarsely ground
• Sweet and sour tamarind chutney
• Vegetable oil for frying
• A pinch of baking powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Black salt
• Sugar

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Preparation

• Grind to a smooth paste the urad dal. Whisk it with a pinch of baking powder and plain salt. Add just a wee bit of the chopped ginger, coriander, green chilies, cashew nuts, raisins, cumin seeds, and black peppercorns.
  Heat oil in a wok, make small, bite-size dumplings of the dal batter and fry till golden brown. I usually stick a toothpick at the center of the dumplings to check if they are done. Its best to fry them in batches and not crowd the wok/pan.
  Dip the dal dumplings in water for 1-2 minutes and squeeze out the water between your palms, readying them for the yogurt dip!
  In a blender, churn the yogurt, black salt and sugar to taste. Plate the flattened dumplings in a dish and pour the yogurt mix. Garnish with all the chopped ingredients and chill.
  Drizzle some tamarind chutney, sprinkle roasted cumin powder, red chili powder and serve the Dahi Vadas.