Dahi Vada

Dahi Vada is one of the most popular snacks in India and is also a festival favourite. Dahi vadas are urad dal(lentil) balls deep fried, soaked and then served with yogurt, tamarind chutney and chaat masala. Dahi vada is a yummy Indian snack.
  • Passive
    3.5 Hours
  • Prep
    20 minutes
  • Cook
    20 minutes
  • Servings
    30-35 Pc.


For the Curd:-
  • 4 cup Thick Curds (yogurt)
  • 1/2 tsp red chili powder
  • 1/4 tsp Cumin powder
  • 1/2-1 tsp Chaat masala
  • 1/2 tsp Salt
  • 2-3 tsp sugar (adjust as per sweetness required)
For the Vadas:-
  • 1 1/2 cup Urad dal
  • 1/2 tsp Salt
  • Oil (for deep frying)
For Garnish:-
  • 1/2 tsp Chaat masala
  • 1/2 tsp Paprika powder (for just the red color not for actual taste)
  • 2-3 tbsp Tamarind paste/tamarind chutney
  • 1 tsp Corriander (finely chopped)


Prepare the Curd:-
  • 1 Mix the curd, salt, sugar, red chili powder and chaat masala.
  • 2 Mix well and keep aside in the refrigerator.
Prepare the Vadas:-
  • 3 Wash the urad dal. Soak the dal for atleast 3 hours.
  • 4 Grind the urad dal with very little water till fine thick paste. (First grind without water then add water as required). Add 1/2 tsp salt. Mix well. Keep batter aside for 15 minutes.
  • 5 Heat oil in a pan for deep frying. Mix batter well again. Deep fry the vadas pouring 1 tbsp batter each.
  • 6 Let the vadas turn into a nice golden brown color.
  • 7 Drain the vadas on a paper towel.
  • 8 Soak the vadas in water for about 10 minutes.
  • 9 Once soaked, they will double in size.
  • 10 Remove each soaked vada and squeeze it between your psalms gently to remove excess water. You will see that vadas are now sightly flat shaped. In a serving glass dish, pour a thin layer of the prepared yoghurt. Arrange the squeezed vadas over the curd in the dish.
  • 11 Pour remaining curd over the vadas.
  • 12 Fill curd to cover all vadas.
  • 13 sprinkle and make lines of paprika and chaat powder.
  • 14 In between make lines of tamarind sauce.
  • 15 Sprinkle top with coriander leaves. I made two serving dishes of it. (32 pieces total). Keep it in refrigerator for at least 2 hours. (Or prepare the previous day and keep refrigerated overnight).
  • 16 Serve chilled!!!

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