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Dahi Vada

Affaf Ali
240 minutes
Prep Time
30 minutes
Cook Time
4 People
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Soft and melt in mouth Dahi Vadas soaked in tempered yogurt is perfect and soothing dish for summers. The tadka gives the extra flavors and fried boondi the crunch. Mild and flavorful dish.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • South Indian
  • Whisking
  • Blending
  • Frying
  • Side Dishes

Ingredients Serving: 4

  1. For the vada:
  2. Urad dal - 2 cups
  3. Ginger - 1/2 inch piece
  4. Onion - 1
  5. Green chilli - 1
  6. Coriander leaves - few
  7. Salt - to taste
  8. Oil - for frying
  9. Milk - 2 cups (for soaking the vadas)
  10. For the tadka/tempering:
  11. Mustard seeds - 1/2 tspn
  12. Curry leaves - 1 or 2 sprigs
  13. Red dried chilli - 3
  14. Oil - 2 tspn
  15. For garnishing (dahi):
  16. Roasted cumin powder - 2 pinches
  17. Chilli powder - 2 pinches
  18. Salt – to taste
  19. Fine slices of coriander leaves
  20. Spicy/ khara boondi - few
  21. Yogurt/ curd - as required


  1. Soak the urad dal for 4hours. Drain excess water. Grind ginger and urad dal to a smooth paste using very little water. Make a coarse to smooth mixture. Add salt.
  2. Add fine cut onion cubes, green chilli pieces and fine cut coriander slices, Mix well. Note: Keep this mixture aside for 1 hour.
  3. Heat oil in a kadai. Before making the vadas mix batter thoroughly for 5 minutes until the mixture is light and fluffy. This will make crisp and soft vadas.
  4. The oil should be hot for frying. Wet your hands, take 2 tablespoon mixture on palm, make small hole in centre and drop them in oil.
  5. Turn sides occasionally and fry till golden colour.
  6. Once the vadas cool down completely, soak them in cold milk flipping sides ocassionally for at least an hour. Make few tiny holes in vadas for the milk to soak in.
  7. Squeeze the excess milk from vadas gently and arrange in the serving tray.
  8. Add little salt to whisked curd and pour over the vadas. Heat oil in a small pan. Add mustard seeds, Once it crackles add red chilli and curry leaves, Fry till aromatic. Do not burn. Pour tadka on yogurt evenly. Garnish with roasted cumin powder, chilly powder and coriander leaves and spicy/khara boondi.
  9. Serve cold/ room temperature.

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