Wash well & soak both the measured quantity of Dals overnight or at least for 6 hrs time until they puff up nicely-
Post that, strain well & blend it nicely absolutely smooth and pliable without any water at all (or just a tbsp of water can be used if you’re finding it difficult to blend properly)-
The batter/mixture should be absolutely thick

The consistency of the very batter should be like this as is seen in the pics itself 👇🏻
Now, add into it some salt & sugar and whip it up nicely either with your hands or spoon or hand mixer-
I usually prefer it with my hands to actually fathom the correct fluffiness of the batter-
Whip until absolutely fluffy well aerated & increased in its quantity due to that (this procedure ensures the softness & fluffiness of the Vadas once they’re ready)

Once done add into this batter some finely chopped ginger, green chillies & a pinch hing & also, the measured amount of the ENO Powder and whisk it all together again nicely to be well blended & incorporated
Grease the similar sized steal bowls with some oil for the ease while de-moulding the Vadas, post steaming

Now, fill in each of such greased bowls until half of its entire volume since these vadas will puff up & expand while steaming hence sufficient room for the same is surely required-
Put your steamer pan or even your Idli Maker will also do, on the high heat until the water inside it comes to the rolling boil-
Then, place these bowls one by one inside the steamer and cover it back
Reduce the flame to the medium-low at this point

Steam it for about 10-15 mins time max. Mine took about 12 mins.
Then, turning off the heat, allow it to rest inside it for another 3-5 mins time & then, take it out to cool down a bit for being able to de-mould it nicely-
Checkout by inserting a toothpick or a knife if it comes out clean before de-moulding the same-
The toothpick test should come out perfectly clean

👇🏻👇🏻👇🏻 Add in the aforesaid quantity of lukewarm water into a large bowl: Mix in it some more salt & sugar & the reserved hing- Give it all a good mix, before soaking the steamed Vadas into it, post de-moulding them from the bowls

In the interim: Let’s prepare the Dahi Mixture for the Vadas to soak in- As these are the Dahi Vadas…
I’d prepared 2 different kinds of the Dahi Mixture-
One’s just the normal one with some salt & sugar & the 2nd one’s with the salt & sugar, dry roasted cumins and red chilli powders & some paprika sprinkled in it-
Set aside now or refrigerate it for sometime until it’s required to top up the Vadas

Soak them for not more than 5-7 mins time max.
Mine were soft enough even post de-moulding them hence, for me just 5 mins were sufficiently good 👍🏻
Then, lifting up each one of them press it gently press it all to take out the excess water from it & in order to soak our prepared Dahi Mixture perfectly well

Place them & arrange accordingly into the serving platters or plates-
Garnish it your own way…
I’ve done it with some finely chopped fresh coriander leaves & a few sprigs, a few pomegranate seeds (I had sev though but forgot completely about it, recalled post finishing it all) 😋
And, well…there you go…👇🏻

Garnish it your own way-
Serve it right away or slightly chilled if you wish to & can relish it anytime as either your evening snacking or in your dinner-
I had it in my Dinner tonight-
Wanted to keep it a bit lighter on my stomach 💁🏻‍♀️

I’m off to have it right away- Just can’t wait any longer…
Now, it’s your turn to make this & post for rest all of us to get drooling

Relish this DELISH