In a mixing bowl, add 1 cup rava, salt to taste, 1 tsp green chilli paste, and ½ cup water. Add water gradually to make a medium-thick, pouring consistency batter. Do not make the batter too thin.

Cover and let the batter rest for 15 minutes.

After resting, the rava will be properly soaked, and the batter should be of medium-thick consistency. If the batter is too thick, add some water to adjust it.

Then add ½ tsp baking soda and a little water. Mix well until the batter becomes frothy.

Now, in an appe pan, add 1–2 tbsp oil, pour the vada batter, and cook the vada on low flame for 4–5 minutes until cooked on both sides.

Prepare all the vadas in the same way. You can also prepare them in a tadka pan (refer to video).

In a large bowl, take 5–6 cups of slightly hot water. Add ½ tsp salt, ¼ tsp hing, and some coriander leaves. Mix well to combine.

Drop the vadas into the water and let them soak completely.

Soak for only 5 minutes so the vadas absorb the water and become juicy. Do not soak for longer.

Then squeeze out the excess water and transfer the vadas to a plate.

First, take 2 cups of curd and sieve it.

Then add 5–6 tbsp sugar and ½ tsp salt.

Mix well to combine everything thoroughly.

Place the vadas on a plate and pour the sweetened curd over them.

Sprinkle roasted cumin powder, red chilli powder, and black salt.

Add a generous amount of green chutney and tamarind chutney.

Top with pomegranate seeds, fried boondi, cashew pieces, and raisins (kismis).

Enjoy instant dahi vada chilled.