Method:

• Wash urad dal under running cold water till water runs clear.
• Soak it in enough water for at least 4-5 hours.
• prepare both chutneys. or you can make them a day before and keep in the refrigerator.

Making Dahi mixture:

• Take yogurt in a bowl.
• Add red chili powder, roasted cumin powder and salt.
• Whisk it till it gets smooth. Keep refrigerated till needed.

Making vada:

• Drain the soaking water completely. Add Dal to the blender or grinder.
• Make smooth paste out of it. Use ½ cup of water while grinding the dal. Remove it to a bowl     
• Add chopped green chilies, salt, baking soda & Asafetida or Heeng. Mix well.
• Beat the batter for 5 minutes with spatula till batter gets light & Puffy
• Now check the right batter consistency. Take water in a small bowl or karchi or spoon, drop a tsp. of batter into the water. It should be floating on top. If it sinks to the bottom means batter has thin consistency. Adjust it by adding couple of tablespoons of semolina (sooji or rava).
• Now heat the oil in a pan on medium heat for frying the vadas.
• Once oil is hot drop the vadas using spoon or by hand.
• Fry the vada on medium heat. Keep moving to get even cooking and browning.
• Fry till they are crispy and golden brown in color. You will have to fry them in batches.
• Remove it to a paper towel lined plate.
• Take water in a large vessel or bowl. Add the warm vada into the water.
• Keep frying and adding them into the water. Let it soak for 30-40 minutes.
• After that we need to squeeze the excess water. Very lightly press it between your plam.

Arranging dahi vada in a platter

• Arrange the squeezed vadas into a bowl or plater
• Add yogurt, all the vada should be covered with yogurt.
• Drizzle green coriander chutney.
• Also drizzle tamarind date chutney.
• Lastly sprinkle some red chili powder and roasted cumin powder.
• Serve the immediately. Or you can refrigerate it.