Soft lentil fritters soaked in creamy spiced yogurt and topped with roasted cumin.
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Drain the soaked lentils and grind them into a very smooth, thick paste using minimal water (no more than 2-3 tablespoons).
Transfer the batter to a large bowl and aerate it by whisking vigorously in one direction for 10 minutes until it becomes light, fluffy, and doubles in volume.
Perform the 'float test' by dropping a small ball of batter into a glass of water; if it floats, the batter is ready for frying.
Fold in the chopped ginger, green chilies, and a pinch of salt gently into the aerated batter without deflating the air bubbles.
Heat oil to medium and drop spoonfuls of batter to fry until they are golden brown and cooked through, then immediately drop the hot vadas into a bowl of lukewarm water mixed with hing and salt.
Let the vadas soak for 20 minutes, then gently press each one between your palms to squeeze out excess water without breaking the structure.
Whisk the yogurt with a little sugar and salt until silky smooth, then arrange the squeezed vadas on a platter and generous cover them with the yogurt.
Garnish with tamarind chutney, green chutney, roasted cumin powder, red chili powder, and black salt before serving chilled.
