Dahi Vada Recipe

A traditional feast dish, the dahi vada has made it as a popular Indian favorite over the many years of its existence on menus and in the kitchen. And it doesn’t come as a surprise that a mushy deep fried dumpling topped with spiced yogurt, chutney and spices has made it’s way to so many Indian food loving people’s heart.

The chaat-like preparation is often consumed on occasion of North Indian festivals like holi, diwali, etc. Follow this recipe to put together a batch of fluffy dahi vadas. The garnishing of this dish is something that can be improvised upon with sev, spices and chutneys. 

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Deep fried lentil dumplings topped with whipped yogurt.

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• For The Vadas
• cup ½Urad Dal soaked for 2 hours and drained
• 2 tsp roughly chopped green chilies
• 2 tsp roughly chopped ginger
• salt to taste
• For The Topping
• 1 cups ½whisked curd
• 1 tbsp ½powdered sugar
• chili powder
• 2 tbsp khajur imli ki chutney
• roasted cumin powder
• Black salt
• 1 tbsp finely chopped coriander

Prep Time 15 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients For The Vadas cup ½Urad Dal soaked for 2 hours and drained 2 tsp roughly chopped green chilies 2 tsp roughly chopped ginger salt to taste For The Topping 1 cups ½whisked curd 1 tbsp ½powdered sugar chili powder 2 tbsp khajur imli ki chutney roasted cumin powder Black salt 1 tbsp finely chopped coriander

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Instructions

For The Vada

1. Combine the urad dal, green chilies, ginger and salt in a mixer and grind to a smooth paste using about ¼ cup of water.
2. Divide the batter into 6 equal portions and keep aside.
3. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in color from all the sides.
4. Drain on absorbent paper. Keep aside.

For the Dahi topping

1. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
2. Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
3. Squeeze out all the excess water from the vadas and flatten lightly between your palms.
4. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
5. Top with a little chili powder, 1 tablespoon of imli ki chutney, cumin powder and black salt.
6. Serve immediately.