Begin by soaking the Urad dal and Moong Dal in water for a few hours until they become soft. After draining the water, blend the lentils with green chili, ginger, and salt to form a smooth paste. Shape this mixture into small rounds and fry them until golden brown, creating the crispy vadas that are the heart of Dahi Vada. Be sure to drain excess oil to keep them light and flavorful.
