| • | Soak 2 cups urad dal for about 6 hours.
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| • | Grind the soaked dal. Add salt, ginger, green chillis and little water to make smooth batter.
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| • | Beat this batter well, so that there are no lumps.
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| • | Heat oil in a pan. With the help of the slotted spoon, leave only the batter in form of vadas in the oil.
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| • | Deep fry the vadas and keep them on a blotting paper to take aside additional oil.
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| • | Now dip the vadas in ice-cold salted water to take aside their oil for few minutes.
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| • | Now squeeze aside the water from vadas and keep them aside.
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| • | Whip the curd well and add roasted cumin, reddish chilli powder and salt.
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| • | Put seasoned curd in a dish. Dip vadas in the curd.
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| • | Keep it in the freezer for one-half an hour.
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| • | Dahi Vada is ready to serve.
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