Dahi Vada

Rinse the Urad dal thoroughly and soak it in plenty of water for 4-6 hours, or overnight.

Drain the soaked Urad dal completely. Transfer it to a grinder along with Ginger, Green chili, and Asafoetida. Add 5 grams of Salt. Grind to a very smooth and fluffy batter, adding minimal water (just a few tablespoons if necessary) to achieve a thick, pourable consistency.

Transfer the Urad dal batter to a large bowl and whip it vigorously by hand or with a whisk for 5-7 minutes. This aeration is crucial for light and soft vadas. The batter should become light, airy, and increase in volume.