Dahi Bhalla is a popular snack originating in the Indian subcontinent. It is prepared by soaking bhallas in thick yogurt. Washed Urad lentils are soaked overnight and ground into a batter for the vada/bhalla, then cooked in hot oil. The hot deep fried bhallas are first put in water and then transferred to thick beaten yogurt.
Onion Pakodas also known as onion bhajji or pyaaz bhajji, are very crisp on the outside and medium soft to crisp inside. Onion slices are dipped in a batter made from gram flour (also known as chickpea flour or besan and some Indian spices) and then deep-fried. They goes well with Indian tea (chai).
Medu vada is an Indian fritter made from Black lentil (urad dal). It is usually made in doughnut-shape, with a crispy exterior and soft interior. The dish is usually served with sambar (lentil and vegetable stew) and coconut chutney. Along with idli, it is often eaten as a breakfast. It is also eaten as a lunch starter or a snack.