Soak urad dal overnight, then drain the water.

Grind the urad dal in a mixer with a little water to make a smooth batter.

Whip the batter in one direction for 15-20 minutes until it becomes light and fluffy.

Test the batter by adding a small amount to water; if it floats, the batter is ready.

Cover the batter and let it rest for 20 minutes.

Heat oil in a pan.

Drop small amounts of the batter into the hot oil and fry until golden brown.

Let the fried vadas cool, and store them in the freezer if needed.

Add salt and coriander leaves to water and soak the vadas in the salted water for 1 hour.

Mix powdered sugar into the yogurt until well combined.

Press the soaked vadas slightly to squeeze out excess water.

Add the vadas to the yogurt mixture.

Top the yogurt vadas with black salt, roasted cumin powder, coriander chutney, tamarind chutney, and garnish with sev.