Drain the soaked urad dal and split peas, then transfer them to a blender or mixing bowl.
Add minced ginger, green chilies, salt, and cumin seeds to the lentils.
Blend everything into a smooth, thick batter with a slightly sticky, fluffy texture—like soft whipped cream.
Heat oil in a deep pan over medium heat until shimmering and bubbling gently—test with a small batter drop.
Wet your hands slightly, then shape small portions of batter into round, flattened discs.
Carefully slide the shaped vadas into hot oil, listening for the gentle sizzle as they begin to fry.
Fry the vadas, turning occasionally, until they are golden brown and crispy—about 4-5 minutes.
Use a slotted spoon to remove the cooked vadas and immediately transfer them into a bowl of cold water to cool and soften.
Allow the vadas to soak for at least 10 minutes, then gently squeeze out excess water without breaking them.
Arrange the soaked vadas on a serving dish, then ladle thick yogurt over them generously.
Drizzle tamarind chutney on top, garnish with chopped cilantro and mint, and serve immediately for best texture.
