Dahi Vada Recipe (Dahi Bhalla)
Dahi Vada (Dahi Bhalla) is a soft, spongy lentil fritter soaked in chilled yogurt, topped with tangy chutneys and spices. Crispy outside, melt-in-mouth inside—perfect street-style chaat snack.
Equipment
- 1 Blender or grinder For smooth batter and chutneys
- 1 Deep kadai/frying pan Medium size, heavy bottom for even heat
- 1 Slotted Spoon/Ladle To flip and drain vadas
- 1 Mixing bowl (large) For soaking vadas in water
- 1 Whisk To smooth yogurt
Ingredients
For the Vadas
- 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
For Yogurt
- 3 cups thick curd/yogurt, chilled
- 1 tbsp powdered sugar
- To taste salt
Green Chutney
- 1 cup coriander leaves
- ½ cup mint leaves
- 1 green chili
- ½-inch ginger
- 1 tsp lemon juice
- To taste salt
- Little water
Tamarind Chutney
- 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
Garnish Masala
- Roasted cumin powder
- Chaat masala
- Red chili powder
- Chopped coriander
- Optional Pomegranate seeds or sev
Instructions
- Soak urad dal (Associate: urad dal; Prep 30 min). Wash and soak 4-6 hrs. Drain.
- Grind batter (Blender; Vadas ingredients). Blend with ginger, chilies, cumin, hing, salt. Add ice water for fluffy texture. Whip 2 min. Rest 30 min.
- Make green chutney (Blender; Group 3). Blend smooth. Fridge.
- Prepare tamarind chutney (Group 4). Boil, simmer thick. Cool.
- Fry vadas (Kadai, slotted spoon; Oil, batter). Heat medium oil, drop portions, fry golden 5-7 min. Drain.
- Soak vadas (Bowl; Lukewarm salted water). Dunk hot vadas 15-20 min. Squeeze gently.
- Whisk yogurt (Whisk; Group 2). Add sugar, salt.
- Assemble (Vadas in bowl, pour yogurt). Cover fully. Chill 2 hrs.
- Store (Optional). Fridge 1 day, add toppings fresh.
Notes
- Love soft, melt-in-your-mouth dahi vada like street vendors make? Aerate urad dal batter well by whipping and soak hot vadas in lukewarm salted water—they double in size and stay spongy.
- Make chutneys ahead—they keep 1 week in fridge for easy party prep. Fry vadas day before, assemble fresh!
- Quick Tips: Fresh curd gives best creaminess; use ice-cold water while grinding for fluffy batter.
- Batter too dense? Add 1 tbsp rice flour. Air-fryer version: 180°C for 15 mins with oil spray—guilt-free snacking.
- One serving (~170 kcal) packs protein boost and gut-friendly probiotics from yogurt.
- Freezer hack: Fry extra vadas, freeze flat, thaw in hot water. Perfect for Holi, Diwali, or rainy evenings.
- Questions on how to make dahi vada softer? Drop a comment below!