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Dahi Vada

Name: Dahi Vada
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 4-5 servings
Cuisine: North Indian
Ingredients: 1 cup urad dal soaked; 2 cups chilled yogurt beaten; 1/4 cup sweet tamarind chutney; 1/4 cup green coriander chutney; 1 tsp roasted cumin powder; 1 tsp red chili powder; Salt and black salt to taste; Oil for deep frying

Tangy & Creamy Lentil Fritters

Soft, melt-in-the-mouth urad dal dumplings soaked in creamy, sweet, and savory yogurt, topped with vibrant chutneys and spices.

Festive Appetizer Sweet & Tangy Cooling Snack

About Dahi Vada

Dahi Vada is a beloved Indian chaat celebrated for its refreshing and cooling profile. It features fluffy urad dal fritters soaked in water to remove excess oil, then submerged in whisked yogurt and garnished with an explosion of spices and chutneys.

Cuisine

North Indian

Serves

4–5 People

Cooking Time

30–40 Minutes
(excluding soaking)

Ingredients

1 cup urad dal (soaked)
2 cups chilled yogurt (beaten)
1/4 cup sweet tamarind chutney
1/4 cup green coriander chutney

1 tsp roasted cumin powder
1 tsp red chili powder
Salt & black salt to taste
Oil for deep frying

Preparation

1

Grind

Grind soaked dal into a smooth, thick batter.
2

Whisk

Whisk batter vigorously to incorporate air for fluffiness.
3

Fry

Drop spoonfuls of batter into hot oil and fry until golden.
4

Soak

Soak the fried vadas in warm water for 15–20 minutes.
5

Squeeze

Gently squeeze out excess water from the vadas.
6

Assemble

Place vadas in a dish and cover generously with beaten yogurt.
7

Garnish

Drizzle chutneys and sprinkle spices over the top before serving.

Pro Tip

To achieve vadas that literally melt in your mouth, beat the ground dal batter in one direction using your hand for at least 5–7 minutes until it becomes extremely light and pale. After frying, soaking them in lukewarm water infused with a pinch of asafoetida (hing) and salt not only makes them spongier but also aids in digestion and imparts a subtle, savory aroma.