Dahi vada chaat!

Wash and soak the lentils in enough water overnight. Grind them into smooth paste adding little water into a thick batter. Wet grinders work the best for this.

Add the batter to a stand mixer with paddle attachment, whip the batter until well aerated and small piece of batter added to a cup of water floats on top.

Next add the chopped chillies, cumin seeds, salt and mix.

Heat oil in a deep pan for frying. Once hot add spoonful of batter at a time resembling round dumplings and fry them until golden and drain them onto a paper towel.

Once they are cooled to touch add then to a bowl of water and let the vadas sit and soak up in water for 30 minutes.

Meanwhile prep up with the spicy yogurt. Take thick yogurt into a deep bowl add water and whisk into a thin buttermilk. Later add in the salt, pepper powder, chat masala and whisk again.

Now squeeze out water from the soaked vadas and add them to the spicy buttermilk. Cover and refrigerate for couple of hours by then the vadas absorb most of the buttermilk and turn out soft and spongy.

While they are resting in the fridge start up with the chutneys. For green chutney grind all the ingredients mentioned in its section until smooth and little runny, by adding water if required. Scoop the chutney into a bowl and keep ready.

For date tamarind chutney: In a small sauce pan add half cup of water along with dates, tamarind, jaggery and simmer until dates and tamarind soften and become pulpy.

Later cool the mixture and add them to a blender jar along with the other ingredients mentioned in its list and blend into a smooth paste. Scoop into a bowl and keep ready.

Take out the buttermilk soaked vadas into serving bowl/plate dress them with green and date tamarind chutneys. Sprinkle with cumin powder, chaat masala, red chilli powder, salt , chopped cilantro, chopped onion and sev if using.

Spicy tangy chaat dahi vadas are ready to dig in.

Super coolers for scorching summers agree or not ?