• Rinse urad daal thoroughly with water 2 to 3 times. Soak it in water for 5 to 6 hours or overnight.
• Drain all the water from the soaked lentils. Add the lentils to a blender jar along with green chili and ginger and blend into a smooth paste using water. The consistency should be similar to thick cake batter. To test, drop a small amount of batter into water; it should float.
• Add salt and lightly beat the batter with a hand mixer to aerate it. This step will ensure the vadas are light and fluffy
• Heat the Paniyaram pan on medium-low heat. Add a few drops of oil in each round section and carefully add 1 to 2 tablespoons of batter into each one. Cover the pan with a lid. Let it cook for 4 to 5 minutes on low heat until the Vada are lightly golden on the bottom. Then slowly flip them over using a chopstick or spoon and cook the other side for another 3 to 4 minutes. (See notes for Deep Frying option)
• Take the vadas out of the pan and let them cool for 10 minutes.
• Add 4 cups of warm water to a large bowl. Add the vada to the water and let them soak for 10 minutes.
• In another bowl whisk yogurt, water, salt, and sugar to a smooth, pourable consistency.
• Remove the vadas from the water one at a time and gently squeeze out all the water by pressing them between your palms. Line them up in a large serving bowl.
• Repeat the process of cooking, soaking, and squeezing the water from the vadas with the remaining batter.
• Pour the prepared yogurt over the vadas and gently stir so that the vadas are fully submerged in the yogurt.
• Refrigerate until you're ready to serve. While you can serve them at room temperature, they taste best chilled, so make sure to refrigerate for at least 2 to 3 hours.

Serving (see notes)

• To serve this dish, take 3-4 vadas with some yogurt on a plate. Add a tablespoon of tamarind-date chutney. Sprinkle a pinch of red chili powder and ground cumin on top.
• Sprinkle a spoonful of thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.