Recipe

Instructions:

1. Prepare the Vada:

   • Soak the Dal: Soak 1 cup urad dal and 1/2 cup chana dal in water for 6 hours.
   • Grind the Dal: Drain the water and grind the dal in a mixer until smooth. Do not add water; the batter should be thick.
   • Beat the Batter: Beat the batter for 7-8 minutes to incorporate air, making it lighter and fluffier.
   • Add Spices: Mix in finely chopped green chilies, asafoetida, cumin seeds, and salt.
   • Fry the Vadas: Heat oil in a pan over medium heat. Shape the batter into small balls and fry them until golden brown and crispy. This will take about 5-6 minutes. Ensure the vadas are evenly colored.

2. Prepare Dahi Vada:

   • Soak the Vadas: Soak the fried vadas in warm water for about 30 minutes. This helps them absorb water and become soft.
   • Prepare the Curd: Beat 2.5 cups of curd until smooth. Add 1/2 teaspoon black salt and 4 tablespoons powdered sugar.
   • Assemble Dahi Vada: Squeeze out excess water from the vadas and arrange them in a serving dish. Pour the prepared curd over the vadas. Let it sit for at least an hour to allow the vadas to absorb the curd.

3. Prepare Delhi Chaat:

   • Break the Vadas: For a more casual presentation, break the vadas into pieces and arrange them on a plate.
   • Add Chaat Ingredients: Top with boondi, tamarind chutney, and spicy chutney. Optionally, add diced boiled potatoes.
   • Garnish: Garnish with chopped coriander leaves.

Serve:

• Dahi Vada: Serve chilled or at room temperature. Enjoy the creamy and tangy flavor of the curd-soaked vadas.
• Delhi Chaat: Serve immediately for a crunchy and spicy treat with a refreshing twist.

Notes:

• Both dishes can be made ahead and stored in the refrigerator. Prepare the vadas and curd or chaat separately and combine just before serving for the best results.