Drain the soaking water. Add ginger, green chili pepper, salt and lentils to a blender
Grind to form a almost smooth batter.  The batter should be thick and of dropping consistency. Remove in a large bowl Whip the lentil batter vigorously to make it light and fluffy. To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with water. If the ball immediately starts to float on top, the batter is ready to make vada.

Add the batter to the oil using a spoon or ice-cream scooper. Take water in a small bowl. Take a large spoon, dip it in water, then take batter in the spoon and drop it in the hot oil. Now before making the next vada, dip the spoon in water again and then take the batter. Repeat for each vada.
, flip them over with a ladle.
When the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil.

Now soak the vada’s in lukewarm water double in size and become super soft.
Now take each vada and gently press in between of your palms to remove excess water.

Whisk the yogurt and season it with salt and sugar. If the yogurt is too thick, add some water or milk to get the right consistency. 
Place the softened vada’s in a plate.Pour the yogurt over them, so they are all covered with the yogurt.