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Photo of Dahi Vada by Rekha Unni at BetterButter

Dahi Vada

Rekha Unni
320 minutes
Prep Time
15 minutes
Cook Time
8 People
Read Instructions Save For Later


Comfort food and you really need no excuse to gorge on Dahi Vada. These are delicious , soft and worth making at home

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Whisking
  • Blending
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 8

  1. For The Vada
  2. 1 cup urad dal
  3. 1 tsp ginger grated
  4. Salt to taste
  5. 1 tsp green chilli chopped
  6. 1 pinch baking soda
  7. For soaking water
  8. 1 litre water
  9. 1 tsp Salt
  10. 1/4 tsp hing
  11. For curd
  12. 3 cups Curd Whisked
  13. 1/2 tsp Salt
  14. 1 tsp sugar
  15. For Dahi vada Masala
  16. 1 tbsp Coriander Seeds
  17. 1 tbsp Cumin seeds
  18. 8-10 dry red chillies
  19. 1 tsp black peppercorns
  20. 2 inch cinnamon
  21. 2-3 black cardamom
  22. For topping
  23. 1/4 cup Tamarind Chutney
  24. 1/4 cup Coriander Mint Chutney
  25. 1/2 tsp roasted cumin powder
  26. 1/2 tsp red chilli powder
  27. 2 tbsp fresh coriander chopped
  28. Salt to taste
  29. Dahi Vada Masala and any other toppings preferred


  1. Wash the dal and soak in 3-4 cups of water for 4-5 hours
  2. Drain the water and Grind the dal in a blender along with ginger, green chili and salt with 2-3 tsp of water. Transfer contents to a bowl
  3. Whisk the dal for 4-5 minutes until it is very light. Cover and keep it aside for 15 minutes.
  4. Meanwhile dry roast all ingredients mentioned under Dahi vada masala section until aromatic. Cool and grind to fine powder. Store them in air tight container
  5. Add the baking soda to batter and whisk for another minute
  6. Heat oil for frying in a pan.Wet yourpalms and take out small portion of the batter in your palms. Shape it into a flat round vada. You can make a hole in centre or skip it
  7. Drop the vadas in hot oil. Deep fry over medium low heat until they are golden brown. Drain excess oil
  8. Whisk the curd with sugar and salt and keep aside
  9. In a vessel, mix salt, water and hing. Drop the fried vadas in water and let it soak for 15-20 minutes
  10. Press the vadas between palms lightly without breaking it to squeeze excess water. Arrange them in the serving plate.
  11. Top with whisked curd, then add coriander mint chutney and tamarind chutney.
  12. Sprinkle dahi vada masala, red chilli powder, roasted cumin powder, salt and fresh coriander. You can add additional toppings like boondi, sev etc if desired
  13. Refrigerate dahi vadas for 2-3 hours or until ready to serve. Serve cold

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