Dahi Vada

By Affaf Ali  |  15th Apr 2017  |  
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  • Photo of Dahi Vada by Affaf Ali at BetterButter
Dahi Vadaby Affaf Ali
  • Prep Time


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About Dahi Vada Recipe

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.

Dahi Vada is an authentic dish which is perfect to serve on all occasions. The Dahi Vada is delicious and has an amazing aroma. Dahi Vada by Affaf Ali will help you to prepare the perfect Dahi Vada in your kitchen at home. Dahi Vada needs 240 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dahi Vada. This makes it easy to learn how to make the delicious Dahi Vada. In case you have any questions on how to make the Dahi Vada you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Affaf Ali. Dahi Vada will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dahi Vada

Ingredients to make Dahi Vada

  • For the vada:
  • urad dal - 2 cups
  • ginger - 1/2 inch piece
  • onion - 1
  • Green chilli - 1
  • coriander leaves - few
  • salt - to taste
  • oil - for frying
  • Milk - 2 cups (for soaking the vadas)
  • For the tadka/tempering:
  • mustard seeds - 1/2 tspn
  • curry leaves - 1 or 2 sprigs
  • Red dried chilli - 3
  • oil - 2 tspn
  • For garnishing (dahi):
  • Roasted cumin powder - 2 pinches
  • chilli powder - 2 pinches
  • salt – to taste
  • Fine slices of coriander leaves
  • Spicy/ khara boondi - few
  • yogurt/ curd - as required

How to make Dahi Vada

  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.

My Tip:

Let the vadas cool completely before adding them to cold milk.

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