Dahi Vada | How to make Dahi Vada

By lavanya   |  30th Jun 2016  |  
4 from 1 review Rate It!
  • Dahi Vada, How to make Dahi Vada
Dahi Vadaby lavanya
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About Dahi Vada Recipe

A mouth-watering recipe with the perfect amalgam of the softness and crispiness.

Dahi Vada is a delicious dish which is liked by the people of every age group. Dahi Vada by lavanya is a step by step process by which you can learn how to make Dahi Vada at your home. It is an easy recipe which is best to understand for the beginners. Dahi Vada is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dahi Vada takes 30 minute for the preparation and 15 minute for cooking. The aroma of this Dahi Vada make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dahi Vada will be the best option for you. The flavor of Dahi Vada is unforgettable and you will enjoy each and every bite of this. Try this Dahi Vada at your weekends and impress your family and friends.

Dahi Vada

Ingredients to make Dahi Vada

  • Whole urad dal - 1 cup
  • yogurt - 2 cup, thick curd
  • green chillies (finely minced) - 2
  • ginger (finely minced) - 1"
  • carrot (grated) - 2 tbsps
  • Fresh coriander leaves (finely minced) - 2 tbsps
  • salt to taste
  • oil for Deep frying
  • mustard seeds - 1/2 tsp
  • cumin seeds - 1/2 tsp
  • Red chilies 2
  • Split gram dal - 1 tsp (urad dal)
  • asafoetida/Hing a pinch
  • curry leaves - 1 sprig
  • oil - 2 tsps

How to make Dahi Vada

  1. Soak whole black gram dal in water for 2 hours.
  2. Strain the water and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt and beat till fluffy. Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
  3. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
  4. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown colour. Deep fry 3-4 vadas per batch depending on the size of the vessel.
  5. Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 3 minutes.
  6. While the vadas are soaking, prepare the yogurt/curd mixture. Add the green chilli-ginger paste to the yogurt. Heat 2 tsp oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown. Add red chilies, asafoetida and curry leaves and mix for a few seconds. Turn off heat.
  7. Beat the thickened curd/yogurt by adding about three fourth cup of water. Add salt to taste and pour the tempering of spices over the beaten yogurt and mix. Keep aside.
  8. Remove the vadas from the water and place on a serving plate. Pour the tempering yogurt sauce over the vadas. Garnish with coriander leaves and grated carrot.
  9. Serve at room temperature or chilled.

Reviews for Dahi Vada (1)

Anupama Kumari2 years ago

sounds great! would like to see a picture please :)

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