Snacks

Dahi Vada Recipe (Dahi Bhalla)

Name: Dahi Vada Recipe (Dahi Bhalla)
Prep time: 30 min
Cook time: 20 min
Total time: 240 min
Ingredients: 1 cup urad dal (split skinless) (Soak 4-6 hrs); 1 inch ginger, chopped; 1-2 green chilies, chopped (Adjust spice); 1 tsp cumin seeds; Pinch asafoetida (hing); To taste salt; As needed oil (For deep frying); Optional cashews/raisins, chopped (For texture ); 3 cups thick curd/yogurt, chilled; 1 tbsp powdered sugar; To taste salt; 1 cup coriander leaves; ½ cup mint leaves; 1 green chili; ½-inch ginger; 1 tsp lemon juice; To taste salt; Little water; ¼ cup tamarind pulp; ½ cup jaggery, grated; ½ tsp red chili powder; ½ tsp roasted cumin powder; ¼ tsp ginger powder; To taste salt; 1 cup water; Roasted cumin powder; Chaat masala; Red chili powder; Chopped coriander; Optional Pomegranate seeds or sev

February 23, 2026

Jump to Recipe Print Recipe

Dahi vada is that irresistible Indian snack where crispy lentil fritters soak up creamy yogurt and zingy chutneys for a perfect balance of tangy, sweet, and spicy flavors. If you’re wondering how to prepare dahi vada at home that’s soft and melt-in-your-mouth, this easy guide has you covered with simple steps.

What Makes Dahi Vada Special?

Dahi vada, also called dahi bhalla in many homes, brings the joy of street food right to your kitchen. These deep-fried urad dal vadas get their fluffy texture from proper soaking and grinding, then dunked in chilled yogurt for that cooling touch. Topped with homemade dahi vada masala like roasted cumin powder and chaat masala, every bite bursts with flavor—think tangy tamarind, spicy green chutney, and a hint of sweetness.

It’s a hit at festivals like Holi or Diwali, parties, or even as a light evening snack. Unlike South Indian thayir vadai, which has a tempered yogurt twist, this North Indian version shines with layered chutneys that make dahi vada kaise banta hai so exciting to learn.

A single serving packs about 170 calories per 100g, with good protein from lentils and probiotics from yogurt for gut health. Studies show yogurt’s live cultures aid digestion and boost immunity, making dahi vada calories worth it in moderation.

Ingredients for Dahi Vada (Serves 4-6)

For the Vadas

1 cup urad dal (split and skinned black gram)
1-inch ginger, chopped
1-2 green chilies, chopped
1 tsp cumin seeds
Pinch of asafoetida (hing)
Salt to taste
Oil for deep frying
Optional: Chopped cashews or raisins for texture

For Yogurt and Toppings

3 cups thick fresh curd (yogurt), chilled and whisked
1 tbsp powdered sugar
Salt to taste

Green Chutney

1 cup coriander leaves
½ cup mint leaves
1 green chili
½-inch ginger
1 tsp lemon juice
Salt to taste
Little water to blend

For the best flavor, try my detailed Green Chutney Recipe that stays fresh for weeks—blend everything smooth and store in the fridge up to 4 days (skip garlic for longer shelf life).

Tamarind Chutney

¼ cup tamarind pulp
½ cup jaggery, grated
½ tsp red chili powder
½ tsp roasted cumin powder
¼ tsp ginger powder
Salt to taste
1 cup water

Dahi Vada Masala Garnish

Roasted cumin powder
Chaat masala
Red chili powder
Chopped coriander leaves
Pomegranate seeds or sev (optional)

Ingredients-of-Dahi-Vada-Recipe-(Dahi Bhalla)

How to Prepare Dahi Vada Step-by-Step

Start early for the best results—most steps like chutneys can be done ahead. Here’s how to make dahi vada that’s spongy and not oily.

Step 1: Soak and Grind Batter

Wash urad dal well and soak for 4-6 hours (or overnight). Drain, then blend with ginger, green chilies, cumin, hing, and salt. Add ice-cold water 1-2 tbsp at a time to get a thick, fluffy batter—like softly whipped cream. It shouldn’t be runny, or vadas burst while frying.

Whip the batter briskly with a spoon for 1-2 minutes to add air—this is key for soft dahi vada. Test by dropping a bit in water; it should float. If too thin, mix in 1 tbsp rice flour. Rest 30 minutes.

Step 2: Make Chutneys

For green chutney: Blend coriander, mint, chili, ginger, lemon, and salt into a smooth paste. Store in fridge up to 4 days—skip garlic for longer shelf life.

For tamarind chutney: Boil tamarind in water until mushy, add jaggery, spices, and simmer 5-7 minutes till thick. Cool, blend, and strain. This sweet-spicy dahi vada masala elevates everything. Both keep for a week refrigerated.

Step 3: Fry the Vadas

Heat oil on medium flame (test: batter droplet should rise steadily without browning fast). Wet your hands or spoon, drop small lemon-sized portions. Fry 4-5 at a time till golden and crisp, flipping gently—about 5-7 minutes. Drain on paper towels.

Pro tip: Medium heat ensures even cooking; high flame browns outside but leaves inside raw. Fresh oil gives crispier results.

Step 4: Soak and Assemble

While hot, dunk vadas in a bowl of lukewarm salted water for 15-20 minutes—they double in size and soften. Gently squeeze out water between palms (don’t press hard or they break).

Whisk chilled yogurt with sugar and salt. Arrange squeezed vadas in a wide bowl, pour yogurt over to cover fully. Refrigerate 2 hours so they absorb flavors.

Serving Dahi Vada Right

Drizzle generous green and tamarind chutney—adjust for your spice love. Sprinkle roasted cumin, chaat masala, chili powder, and coriander. Add pomegranate or sev for crunch. Serve cold as chaat; it tastes best fresh but keeps 1 day in fridge (add toppings just before eating).

For parties, prep vadas a day ahead: Fry, soak, squeeze, and fridge. Assemble morning of. Frozen vadas? Thaw in hot water first.

Topping	Purpose	Amount per Serving
Green Chutney	Spicy kick	1-2 tsp
Tamarind Chutney	Sweet tang	2 tsp
Cumin Powder	Smoky aroma	Pinch
Chaat Masala	Zesty boost	½ tsp

Pro Tips for Perfect Dahi Vada Recipe

Use full-fat homemade curd—store-bought Greek yogurt works if thinned slightly, but fresh is best for creaminess. Old dal makes dense vadas; buy fresh.

If batter is runny: Add poha powder. For softer vadas, soak in buttermilk instead of water. Air-fry option: Spray oil, 180°C for 15 mins, flip halfway—cuts oil but tweaks crisp.

Common Mistakes to Avoid

Don’t skip aerating—flat vadas result.
Overcrowded oil? They soak grease.
Sour yogurt ruins balance; taste-test curd first.
Frying too fast hardens centers.

Variations on Dahi Vada

Mini dahi vada for appetizers: Smaller fritters.
No-fry: Steam idli-mold batter, soak same way.
Add moong dal (2 tbsp) for lighter bhalla-style. Vegan? Plant yogurt.

Nutrition Snapshot: Dahi Vada Calories

Per 100g (2 medium vadas): 170 kcal, 5.5g protein, 20g carbs, 10g fat.
Calcium-rich (95mg) for bones, fiber for digestion.
Moderate portions fit balanced diets; pair with salad.

Dahi vada isn’t just food—it’s comfort on a plate. Master how to make dahi vada once, and it’ll be your go-to for gatherings. Try this dahi vada recipe today; your family will ask for seconds! Share your tweaks below.