• Transfer Urad Gota (Skinned Black whole lentil) and Mung dal in a deep bowl and rinse thoroughly 2-3 times with water or until water starts running clear.
  
• Soak it in enough water for 6-8 hours or overnight. Well-soaked dal yields softer Vada.
  
• Strain the soaked dal in a strainer. 
  
• Grind the soaked dal in 2-3 small batches with just a few spoons of water. Add water gradually only if needed to facilitate the grinding. Grind into a thick, smooth paste-like batter.
  
• Transfer the ground dal batter into a large bowl, and whisk vigorously to aerate the batter for 8-10 minutes in one direction only. Aerating the batter ensures that the resulting Vada are soft and fluffy.
  
• Do a lightness test of batter by dropping a little batter in the water-filled small bowl to check if the batter has been aerated enough. If it sinks, then aerate more for few minutes. If floats, then move to the next step.
  
• Add chopped green chilies, minced ginger, broken cashews, chironji, raisins, salt, and cumin seeds, and mix well. (You can also add chopped cilantro)
  
• Heat the paniyaram/appe/aebleskiver pan on medium low heat. Add a few drops of oil in each cavity and add 1 tablespoon of batter.
  
• Add little oil around each Vada.
  
• Start flipping Vada when the center part of the batter is still wiggly, using a chopstick to make perfectly round Vadas. Don’t wait to cook them through.
  
• Push back the batter back to cavities, if any comes out while flipping.
  
• Keep turning and flipping for even browning.
  
• Remove the cooked Vada’s from the pan when golden brown from all sides.
  
• Repeat the process until all the batter is used.
  
• This quantity of dal would yield 45-50 pieces depending upon the size of the pan’s cavity.
  
• In a big bowl, take enough hot water, add a little salt, and stir.
  
• Soak the cooked Vadas in this hot water for an hour.
  
• Meanwhile, in another bowl, whisk yogurt. The consistency of whisked yogurt should be thick and creamy, not watery at all.
  
• Season the yogurt with salt, sugar and mix well.
  
• Take the soaked Vada from the water one at a time, gently squeeze all the water out by pressing them between palms.
  
• Place all squeezed Vada in whisked yogurt, make sure all the Vadas are properly coated/dipped and covered with yogurt.
  
• Cover the bowl with cling wrap and store in the fridge until ready to serve.
  

Steps to serve Dahi Vada

• Transfer Vada with yogurt one by one in a serving platter.
  
• Sprinkle roasted cumin seeds powder and red chili powder on top of Vada.
  
• Topped with some green cilantro mint chutney and Meethi chutney/ Saunth.
  
• Garnish with some pomegranate kernels, crunchy masala boondi, and mint/cilantro leaves.