To being dry roast urad dal, toor dal and methi seeds until pale brown and fragrant. Keep the flame low.
once the mixture cools, in a dry grinder, grind to a coarse powder.
In a large mixing bowl, bring together the jowar flour, whole wheat flour and the coarsely ground dal mixture.
Add the 3 tablespoons oil to the flours and mix it well. Gradually, begin to add the sour yogurt.
Continue to add the yogurt until you achieve soft dough. Take care you do not add too much liquid that would turn it into batter (it should be doughy consistency). Add 1/4 teaspoon baking soda and mix it well.
Cover and set the dough to ferment for at least 6-7 hours. The idea is to allow the dough has to develop sour taste.
Once the dough has fermented , add turmeric powder, red chilli powder, jaggery, asafoetida, green chilli + ginger paste and salt.
Mix very well.
Now add couple of tablespoons of yogurt to bring the dough to dropping consistency.
Meanwhile heat enough oil in a large kadai for deep frying the Vada.
Add a pinch of soda to the vada batter and over it pour a generous tablespoon of hot oil.
Beat the batter well to incorporate some air into it.
Now, pinch in batter with four fingers and using your thumb push it into hot oil. Repeat until you have 4-5 vada in the kadai.
Keep stirring and continue to fry on medium flame.
remove the vada from oil once they are medium brown on the outside.
Drain on absorbent paper.
Repeat the above step of deep frying until the you finish the batter.
Serve Desai Vada hot or at room temperature with Puri and Doodhpaak.
