Rinse 1 cup of urad dal thoroughly and soak it in water for 6–8 hours. Soaking urad dal makes the vadas soft and fluffy. For a quicker version, use moong dal as a substitute.

Drain the soaked dal and grind it into a smooth batter using a little water. Add a pinch of salt and cumin powder. The batter should be thick but smooth to make perfect Indian lentil fritters.

Heat oil in a deep pan over medium heat. Drop small spoonfuls of the batter into the hot oil. Fry until golden brown on all sides. Use a slotted spoon to remove and drain excess oil on paper towels. These soft vadas are the base of your yogurt chaat.

Immerse the fried vadas in warm water for 10–15 minutes. This helps them become soft and spongy. Gently squeeze out excess water before adding them to the yogurt.

Whisk 2 cups of fresh yogurt until smooth. Add a pinch of sugar and salt to enhance the flavor. Greek yogurt can be used for creamier texture.

Place the soaked vadas in a serving bowl and pour the whisked yogurt generously over them. Make sure the vadas are completely covered for the best Indian chaat experience.

Drizzle tamarind chutney and green chutney over the yogurt-soaked vadas. The combination of tangy tamarind and fresh coriander-mint chutney gives authentic street food taste.

Sprinkle chaat masala, red chili powder, and roasted cumin powder on top. These spices bring out the classic Indian chaat flavor.

Add pomegranate seeds, fresh coriander leaves, and sev on top for crunch and color. Optional garnishes can include chopped tomatoes or roasted chickpeas.

Serve the Dahi Vada chilled or at room temperature. Enjoy this Indian snack as a party appetizer, festive treat, or a refreshing street-food-inspired chaat.