Grind the urad dal, green chillies, ginger and salt together to a fine paste but thick. Add very little water while grinding. Transfer to a bowl and using your hand or hand beater, beat the batter till it is airy and light.

Heat oil in a deep frying vessel, wet your palm and place a ball of batter on your palm and make a hole in the centre with a wet finger. Slide this gently into the oil and fry till golden brown. They look just like doughnuts.

Transfer these deep fried vadas into a bowl of water and let them soak for a few minutes. Remove and gently press between your palms so that excess water oozes out.

Beat the curd till smooth and creamy and add water or a little milk to get a nice consistency. Add the sugar and salt to the curds. I like smaller bites of the vada as they soak in the curds better so I just chop them into 4 wedges. Place the vadas in a serving bowl and pour the chilled curd all over the vadas, drowning them completely.

Sprinkle the red chilli powder and cumin powder. Garnish with fresh coriander.

Chill the vadas for some time before serving. Serve the Dahi Vada, chilled.

Dahi Vadas can be served as a chilled snack or a starter. This classic street food is just irresistible.