1/4cupDate-Tamarind chutney (optional)Recipe link in the notes section
Soak both the lentils overnight. If you don't have a lot of time, do so at least for 4 hours.
Coarsely grind the soaked lentils, along with green chilies, ginger, asafoetida, and salt. Add little water if needed. For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
When ready to fry, heat oil for frying. Add 1 tablespoon of warm oil to the batter. Whisk the batter vigorously. See the 3 secret tips to make the best Dahi Vada listed in this post.The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes. This would create a fluff in the texture as it would aerate the batter.
When the oil is hot, drop tablespoonfuls of batter in oil. Fry on medium heat until golden brown. Given that the mixture is made of lentils, it's important for it to fry enough so that the lentils are cooked. Vada when fried are very nice crispy, crunchy.
Keep a container filled with water ready. As soon as you take out the vada from oil after frying, dunk these in the water container. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
Add black salt (Sanchar) to the yogurt. Whisk it until the consistency is very smooth. Add a little bit of water if needed to make it slightly thinner.. When serving, put Vadas on a plate, add the whisked, chilled yogurt. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!