Kitchen Recipe Collection
Indian Dahi Vada
Incredibly soft, deep-fried lentil dumplings soaked in water, squeezed, and smothered in creamy sweetened yogurt and vibrant chutneys.
- Prep
- 360 min
- Cook
- 30 min
- Total
- 390 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- urad dal (split skinless black gram)
- moong dal (split yellow lentils)
- yogurt (dahi)
- tamarind chutney
- green chutney
- roasted cumin powder
- red chili powder
- black salt
- sugar
- oil for frying
Equipment
- Blender
- Deep frying wok
- Mixing bowls
Instructions
- 1
Soak Lentils
Wash and soak a mixture of 3 parts Urad Dal to 1 part Moong Dal in water for 5-6 hours.
- 2
Grind to Paste
Drain the water completely. Grind the lentils into a very fine, thick paste. Use ice-cold water (just 1-2 spoons) while grinding to keep the blender cool.
- 3
Aerate the Batter (Crucial Step)
Transfer the thick batter to a large bowl. Using your hand or a whisk, beat the batter vigorously in ONE direction for 5-7 minutes. This traps air and makes the vadas incredibly fluffy.
- 4
The Float Test
Drop a tiny bead of batter into a bowl of water. If it floats instantly on the surface, the batter is perfectly aerated.
- 5
Flavor Batter
Gently fold in salt, grated ginger, and chopped green chilies into the aerated batter.
- 6
Deep Fry
Heat oil on medium heat. Wet your fingers, scoop a round ball of batter, and drop it into the oil. Fry until pale golden brown. Remove and set aside.
- 7
Prepare Soaking Water
Take a large bowl of lukewarm water. Add a pinch of salt and a pinch of hing (asafoetida).
- 8
Soak the Vadas
Drop the fried vadas directly into this lukewarm water. Let them soak for 20 minutes until they swell up and change color to pale white.
- 9
Squeeze Vadas
Take each vada between your palms and gently squeeze out the excess water. Be careful not to break them. Place them in a serving dish.
- 10
Prepare Yogurt
Whisk thick, cold yogurt with a tablespoon of sugar until it is velvety smooth.
- 11
Smother and Assemble
Pour the sweetened yogurt generously over the vadas until they are completely submerged.
- 12
Garnish and Serve
Drizzle with sweet tamarind chutney and spicy green chutney. Liberally sprinkle roasted cumin powder, black salt, and red chili powder. Serve chilled.
Cooking Tips
- Beating the batter by hand is non-negotiable. If you skip this, the vadas will be hard, dense pucks that refuse to soak up the water or yogurt.
- Soaking the fried vadas in water removes excess oil and turns them sponge-soft.
Variations
- Dahi Bhalla: A North Indian variation that adds boiled potatoes, chickpeas, and crispy papdi over the vadas.
Chef's Notes & Storage
- A must-have dish during Holi, Diwali, and festive gatherings. It acts as a cooling counterpoint to spicy curries.
Nutrition Estimate
280 calories · 12g protein · 34g carbs · 10g fat · 4g fiber per serving
