• Mix yogurt and water really well till smooth. Season with salt and set aside.

For the Vadas (Lentil Dumplings)

• Drain and rinse the soaked lentils well. Grind them with two tablespoons of water to form a really thick and smooth batter.
• Add in the grated ginger and salt, and mix well.
• Heat oil in a deep pan, and slowly add in about a tablespoon of the batter into the hot oil and deep fry till golden brown and crisp. Try not to overcrowd the pan and only fry a few at a time.
• Drain the fried dumplings onto paper towels to soak any excess oil, and then add them into the yogurt sauce. Let them soak in the yogurt sauce for a few minutes.

To assemble the Dahi Vadas

• For each individual serving, add 4-6 of the dumplings soaking in yogurt into a bowl and top with some more of the yogurt sauce.
• Sprinkle a tablespoon or two of the tamarind chutney, as well as a heavy pinch of each of the spices. You can easily adjust the amounts according to your preference.
• Garnish with fresh cilantro leaves and serve immediately.