diwali grazing board



  • 1 cup urad dal, washed and soaked 3 cups water overnight
  • ¼ cup yellow moong dal washed and soaked 3 cups water overnight
  • 1-inch ginger, peeled and chopped super fine
  • 1 (or less) green chile, chopped super fine
  • ¼ teaspoon asafoetida
  • 1 teaspoon salt
  • 1 tablespoon chickpea flour
  • 7-8 whole cashews, chopped finely
  • 2 tablespoon whole golden raisins
  • 2 cups or more oil for frying

Water for soaking

  • 4 cup water, lukewarm
  • ½ teaspoon rock salt
  • ½ teaspoon red chile powder
  • 2 teaspoon sugar
  • ¼ teaspoon asafoetida

Yogurt (Dahi)

  • 3 cups DAH! Lassi
  • 3 tablespoon sugar
  • 1 teaspoon rock salt
  • ½ teaspoon chaat masala
  • ½ teaspoon red chile pepper
  • 1 tablespoon ground roasted cumin
  • salt to taste


  • 1 tablespoon tamarind chutney
  • 1 tablespoon green chutney
  • 2 tablespoons sev
  • 1 tablespoon cilantro, finely chopped
  • ½ green chile, chopped


  1. Soak both lentils overnight. Wash thoroughly under running water using a colander.
  2. In a food processor, add soaked and washed lentils. Add (up to 2 tablespoons) water if need. Work it until it is a smooth mixture.
  3. Transfer into a large mixing bowl. Add ginger, green chile, asafoetida, salt, chickpea flour, cashews, and raisins.
  4. Using hands and an egg beater mix it well for 7-10 minutes until the batter becomes fluffy.
  5. To check if the batter has the right consistency, place a few drops of batter in a bowl of water. If the batter has the right consistency it will float on top of the water surface. Otherwise, continue working on it.
  6. In a large thick bottom wok, heat oil until you see the smoke is rising. You can use a candy thermometer – the oil temperature should be 350 degrees above. Add some droplets of the batter with a spoon. It should sizzle and come up on the surface of oil swiftly and gradually.
  7. Using an ice cream scoop take batter and drop in the hot oil. Reduce the temperature to medium and continue frying turning over until they are crisp and golden. Do not overcrowd the pan.
  8. With a slotted spoon take it aside on a plate lined with a paper towel.

Water for soaking

  1. While the oil is getting hot and in between frying prepare the water. Take a large mixing bowl and add everything to lukewarm water. Release the vadas in the water and keep soaked for 30-40 minutes.

Yogurt (Dahi)

  1. Prepare the yogurt mixture. In a mixing bowl, add DAH! Lassi, sugar, salt, chaat masala, red chile pepper, ground cumin. Mix it thoroughly. Keep chilled until you are ready to serve.



  1. Take vadas out of the water. Gently press each soaked vada between your palms to remove water.
  2. In a serving bowl, add vadas.
  3. Pour in the yogurt mixture.
  4. Garnish with tamarind chutney, green chutney, sev, cilantro, green chile.

Original recipe credit to Dolphia Arnstein. View more on her blog here!