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.

Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.


  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video


  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.


  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.