Dahi Vada

Dahi vadas are deep fried black gram lentil fritters soaked in creamy yogurt. Vadas in general can be eaten with sambar and chutneys too.


  • Urad Dal [Black Gram] (whole, 1 cup)
  • Green Chilies (2)
  • Red Chilies (2)
  • Salt (to taste)
  • Hing [Asafoetida] (powder, 1/2 tsp)
  • Ginger (small piece)
  • Cumin Powder (1 tsp)
  • Red Chili Powder (1 tsp)
  • Cilantro (chopped, 1 tsp)
  • Boondi (3 tsp)
  • Oil (to fry)
  • Curd (2 cup)

Prep time: 10 minutes

Soak time: 1 hour

Cook time: 45 minutes

Cuisine: Indian

Category: Tiffin \ Dinner \ Breakfast \ Lunch

Yield: 15


  • Wash and soak urad dal for an hour.
  • Strain the water and add red and green chilies, salt, ginger and hing powder.
  • Grind to a fine paste.
  • Whisk the batter for 5-10 minutes to make it light and fluffy.
  • Heat oil in a frying pan.
  • Dip your fingers in water and take a lemon sized ball of the batter.
  • Flatten the batter and make a hole in the centre.
  • Gently lower the vadas into the hot oil.
  • Flip vadas after a couple of minutes

Step by Step Pictures of the recipe:

Soak urad dal and chilies for an hour.
Grind soaked urad dal, chilies, ginger and salt to a fine paste.
Beat the batter to make it fluffy and light.
Take a lemon sized batter.
Flatten the ball.
Make a hole in the centre.
Gently lower the vadas into the hot oil.
Fry until they are cooked on both the sides.
Cool for 10 minutes.
Soak in warm water.
Squeeze the excess water.
Add salt and whisk the curd.
Soak the vadas in curd.
Sprinkle with red chili, and cumin powder and garnish with cilantro and boondi.


  • Strain the water completely before grinding the urad dal.
  • While grinding sprinkle little water (use a teaspoon) and ensure the batter should be fluffy.
  • Wet your finger tips and the plastic sheet while making the shape.

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