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Photo of Dahi Vada by lavanya  at BetterButter

Dahi Vada

30 minutes
Prep Time
15 minutes
Cook Time
4 People
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A mouth-watering recipe with the perfect amalgam of the softness and crispiness.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Andhra Pradesh
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Whole urad dal - 1 cup
  2. yogurt - 2 cup, thick curd
  3. Green chillies (finely minced) - 2
  4. ginger (finely minced) - 1"
  5. carrot (grated) - 2 tbsps
  6. Fresh coriander leaves (finely minced) - 2 tbsps
  7. salt to taste
  8. oil for Deep frying
  9. Mustard seeds - 1/2 tsp
  10. cumin seeds - 1/2 tsp
  11. Red chilies 2
  12. Split gram dal - 1 tsp (Urad dal)
  13. Asafoetida/Hing a pinch
  14. Curry Leaves - 1 sprig
  15. oil - 2 tsps


  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.

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Anupama Kumari
Anupama Kumari   Jun-30-2016

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

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