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Lift up the vada from polythene sheet very gently and place it in wok for frying.

Now sprinkle some roasted cumin powder, red chilly powder, black salt, mint powder, green coriander chutney and sweet chutney.

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Dahi Vada is one of the most popular snacks in India and is also a festival favourite.

Now sprinkle some roasted cumin powder, red chilly powder, black salt, mint powder, green coriander chutney and sweet chutney. If you wish to serve them later in any party, then soak them in lukewarm water with salt-asafoetida 2 hours prior using.

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* Take grounded dal in a big bowl and whisk it thoroughly with your hands. For this take grated coconut, finely chopped cashews, crushed black pepper, some green coriander and finely chopped ginger in a bowl. * For drenching dahi vadas in water, take some water in any vessel and add asafoetida and salt into it. Now make another lump from the dal, flatten it slightly and place it over the stuffing, sealing it nicely.

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But then, you have to get the recipe right for that perfect plate of Dahi Vada. Ingredients Urad dal – 1 cup (250 grams) (soaked) Coconut – 1/4 cup (grated) Green coriander – 3 to 4 tbsp Cashews – 7 to 8 (finely chopped) Black pepper – 1 tsp (crushed) Ginger – 1 inch (minced) Asafoetida – 1 inch (minced) Oil – for frying vada Roasted Cumin powder – 1 tbsp Black salt – more than 1 tbsp Red chilly powder – 1 tbsp Mint powder – 1 tbsp Green coriander chutney Mango powder sweet chutney Serves 4 Time – 90 minutes Method * Clean the urad dala and wash thoroughly before soaking it in water for 3 to 4 hours. * Now with help of your fingers, make a lump from dal mixture and place it over the polythene sheet.

Drain out excess water from the soaked dal and grind it coarsely with very little or no water in a grinder. * For making vadas, take a polythene sheet with 4*6” dimensions. Flatten the dal with your hand and place some stuffing over it.