• Soak Urad & Mong dal together for 6-7 hrs.
  
• Drain the water & blend it to smooth paste. Add a minimal amount of water while blending the dal that prevents the batter from turning watery. Make sure the batter is thick.
  
• Transfer the batter into a bowl. Add chopped ginger, green chilies, asafoetida & salt & mix is well.
  
• Heat the oil in a pan for frying. Now with a wet spoon or using a hand, drop the spoonful of batter in the heated oil. 
  
• Keep the flame in medium & keep stirring it occasionally till Vada / fritters turn golden brown.
  
• Now take lukewarm water in a pan add 1/2 tsp asafoetida & 1/2 tsp salt. Now drop the fried Vada into the water and make sure it dip completely.
  
• Soak the Vadas for 30-40 minutes or until Vadas absorb the water.
• Squeeze off the water completely and keep the Vadas on a separate plate.

Now to prepare sweet curd for Dahi Vada

• Take 3 cups of fresh curd. 3 tbsp of castor sugar & rock salt as per taste. 
  
• Mix it well till all are well combined. Dip squeezed Vadas into the curd mixture.
  

Serving of Dahi Vada

• Take a Dahi Vadas in a small bowl. Pour green chutney & tamarind chutney over the Dahi vada.
  
• Sprinkles the spice mix powder made of roasted jeera powder, chili powder, chaat masala, ajwain powder, black pepper powder & rock salt & serve it.