| • | Soak two cups urad dal for about 6 hours.
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| • | Grind the soaked dal. Add salt, ginger, green chillies and little water to make smooth batter.
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| • | Beat this batter well, so that there are no lumps.
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| • | Heat oil in a pan. With the help of the slotted spoon, leave the batter in form of vadas in the oil.
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| • | Deep fry the vadas and keep them on a blotting paper to remove excess oil.
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| • | Now dip the vadas in cold salted water to extract their oil for few minutes.
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| • | Now squeeze out the water from vadas and keep them aside.
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| • | Add milk with the curd to whip the curd well.
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| • | Now add roasted jeera, red chilli powder and salt to the curd.
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| • | Put seasoned curd in a dish. Dip vadas in the curd.
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| • | Keep it in the freezer for half an hour.
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| • | Dahi Vada is ready to serve. |
