Rajwadi Dahi Vada

First, mix the black gram and black gram lentils. Soak for 2-3 hours.

Now drain the water and grind it finely in a mixer. We don’t want the batter to be too thin.

Now add salt and beat well until it becomes light.

Special… If you have a beater, beat the Dahi Vada batter with it… Your Dahi Vada will be very soft.

To check if the batter has risen, put a small portion of the batter in a bowl. If it floats on the water, your batter is ready to make soft Dahi Vada.

Now heat oil in a pan and, using a spoon, pour a little batter into the hot oil in a Gujiya-style manner, forming vadas.

Wet the spoon with water to make it easier to add the vadas.

Fry the vadas over medium heat until golden brown. If fried on high heat, they will become crispy from outside but remain raw from inside.

Heat water in a vessel, add salt and asafoetida to it and leave the fried vadas for 20-25 minutes.

To prepare the curd, pour curd in a vessel, add sugar and a little salt. Add soaked saffron and beat until creamy. This will make the curd vadas very tasty. Do not add too much water.

Now take out the vadas from the refrigerator, press them with your hands to remove the water from each vadas and place them on a plate. Now pour the prepared curd on top of them.

Garnish with green chutney, sweet chutney, pomegranate and saffron strands. Add salt, red chilli powder, cumin powder and beetroot strips and serve the Rajwadi Dahi Vada cold.