Dahi Vada Recipe: Crispy Lentil Dumplings in Creamy Yogurt

36 minutes

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Dahi Vada
Creamy chicken curry in a white casserole dish garnished with fresh coriander on a wooden surface.

4.58 from 7 votes
South Indian

About Dahi Vada Recipe: Crispy Lentil Dumplings in Creamy Yogurt

Discover the irresistible delight of Dahi Vada, a classic North Indian appetizer featuring melt-in-your-mouth lentil dumplings nestled in a cool, tangy yogurt bath. This recipe guides you through creating perfectly fluffy vadas from split black gram (urad dal), seasoned with aromatic spices like cumin and ginger.
The creamy yogurt is the star counterpoint, providing a refreshing contrast to the crispy exterior. Each bite is a delightful symphony of textures and flavors, making Dahi Vada perfect for any occasion – from a casual snack to a festive celebration.
Impress your family and friends with this easy-to-follow recipe, and elevate your culinary skills with this iconic Indian dish. Get ready to experience the magic of Dahi Vada!
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Recipe Time & More

Prep6 minutes
Cook30 minutes
Total36 minutes
Calories244 kcal
Serves4
Served AsBreakfastDinnerLunchSnacks
Recipe TasteCrunchySaltySpicySweet

Ingredients
 

For the Dahi Vada

  • 1 cup Gram also known as urad daal. rinse thoroughly before soaking., black, split, urad dal
  • 1/2 tsp Cumin Seeds
  • 1 inch Ginger finely chopped
  • 2 Chili finely chopped; adjust to your spice preference, green
  • 1/4 tsp Asafoetida hing
  • 1/2 tsp Cumin Powder for enhanced flavor, optional, roasted
  • 1.5 tsp Salt or to taste
  • 2 cup Water for grinding the batter; add more as needed to achieve a smooth consistency
  • Oil as needed, for deep frying

For the Yogurt Mixture

  • 1.5 cup Yogurt curd, plain yogurt, well-beaten
  • 1/2 tsp Salt or to taste

For Garnishing

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Instructions
 

Prepare the Dahi Vada Batter

  • Soak the split black gram (urad dal) in ample water for at least 4-5 hours, or overnight.
  • Grind the soaked dal into a smooth batter, adding water as needed. The batter should be slightly thick.
  • Add the cumin seeds, finely chopped ginger, green chilies, asafoetida, salt, and roasted cumin powder (if using) to the batter.
  • Mix well to combine all the ingredients thoroughly.

Fry the Vadas

  • Heat oil in a deep-bottomed pan or kadai over medium heat.
  • Once the oil is hot, carefully drop small spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
  • Fry the vadas until they are golden brown and crispy, turning them occasionally to ensure even cooking. This will take approximately 2-3 minutes per side.
  • Remove the fried vadas from the oil and place them immediately in a bowl of water to soak for 5-6 minutes. This will soften the vadas.
  • Gently press each vada to remove excess water.

Assemble and Garnish

  • In a bowl, whisk the yogurt well with salt to taste.
  • Add the soaked and pressed vadas to the yogurt.
  • Garnish generously with chaat masala, red chili powder, green chutney, tamarind chutney (optional), and fresh coriander leaves.
  • Serve immediately or chill for later. Serve cold for the best experience.

Recipe Notes

Expert Tips for Perfect Dahi Vada:

  • For extra fluffy vadas, let the batter rest for at least 30 minutes after blending. This allows the gluten to develop.
  • Don't overcrowd the pan while frying the vadas; fry them in batches to ensure even browning and crispiness.
  • Soaking the fried vadas in water helps to soften them and prevents them from becoming too hard.
  • Feel free to experiment with different chutneys and garnishes to customize your Dahi Vada to your liking. A sprinkle of pomegranate seeds adds a beautiful color and tartness.

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4.58 from 7 votes

Recipe Nutrition

Calories: 244kcalCarbohydrates: 40gProtein: 14gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 1427mgPotassium: 171mgFiber: 12gSugar: 8gVitamin A: 948IUVitamin C: 10mgCalcium: 87mgIron: 5mg

Gayatri Tewani
Gayatri Tewani
Articles: 7
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