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Recipe: Dahi Vada | How to make Dahi Vada
Recipe dahi vada

Dahi vada recipe with step by step photos – posting a recipe of the north indian dahi vada version. had made the dahi vadas during diwali time and could not get around to post the recipe then.

Dahi Vada is a popular snack where lentil dumplings are dunked in a creamy whipped yogurt topped with spicy and sweet chutneys. To get a good soft urad dal vadas, remember to soak the lentils overnight. Grind the batter really well with little water. Also remember to use fresh yogurt. I used homemade yogurt. The chutneys can be made at home or brought ready made. You can also make the dahi vadas with just the sweet tamarind chutney and yogurt.


Recipe Type Veg.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

    For the vada/lentil fritters - makes about 35-38 small vadas

  • 1 cup urad dal
  • 1 green chili, chopped (hari mirch)
  • ½ inch ginger, chopped (adrak)
  • 1 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 3 tbsp water for grinding the batter or as required
  • ½ tbsp raisins
  • 8-9 cashews, chopped
  • salt as required (i added ⅔ tsp rock salt)
  • other ingredients:

  • 2 to 2.25 cups curd/yogurt (i made homemade yogurt made from 500 ml organic milk)
  • ½ to 1 tsp chaat masala or as required
  • ¼ to ½ tsp red chili powder or as required
  • 1 tsp roasted cumin powder/bhuna jeera powder
  • black salt or regular salt as required

    for tamarind chutney:

  • ½ cup seedless tamarind, tightly packed
  • 1 and ¾ cups water
  • ½ tsp ginger powder
  • a pinch of asafoetida (hing)
  • ½ tsp cumin seeds (jeera)
  • ¼ tsp red chili powder (lal mirch powder)
  • 7 to 8 tbsp jaggery or as required - adjust as per your taste (gur)
  • rock salt or black salt or regular salt as required
  • 1 tsp oil
  • for green chutney:

  • 2 cups coriander leaves (dhania patta)
  • 1 or 1.5 tsp anardana/dry pomegranate seeds or ½ to 1 tsp amchur powder/dry mango powder
  • ½ tbsp chopped onion (optional)
  • 1 or 2 garlic cloves (lahsun)
  • salt as required
  • water as required


preparing the saunth or sweet tamarind chutney:

  1. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  3. strain the pulp and keep aside.
  4. heat oil in a small pan.
  5. lower the flame & add cumin seeds and let them crackle.
  6. add ginger powder, red chili powder, asafoetida.
  7. stir and add the strained tamarind pulp
  8. cook for 2-3 mins.
  9. add the jaggery and salt and cook for 4-5 mins more.
  10. the mixture would thicken.
  11. let the saunth chutney mixture cool.
  12. when cooled, store the saunth chutney in an air-tight dry jar or container.

preparing the green chutney:

  1. grind all the ingredients mentioned under the green chutney list with little water.
  2. remove and keep aside in a small bowl.

preparing the vadas/fritters:

  1. first pick and then rinse the lentils for 3-4 times in water.
  2. soak the lentils in enough water overnight or for 4-5 hours.
  3. drain and add the lentils in a wet grinder.
  4. also add chopped green chilies, chopped ginger, cumin seeds & asafoetida.
  5. add water in intervals and grind to a smooth batter.
  6. i used about 3 tbsp of water added in intervals while grinding the lentils.
  7. take the ground batter in a bowl.
  8. stir the batter briskly for a couple of minutes.
  9. this makes the batter more light and fluffy.
  10. add the raisins and chopped cashews along with salt.
  11. stir and keep aside.
  12. heat a kadai or pan with oil for deep frying.
  13. when the oil becomes medium hot, add spoonfuls of the batter in the oil.
  14. don't be in a hurry to turn them.
  15. when you see the vadas becoming pale golden from the base and sides, you can turn them.
  16. fry the vadas till they become golden and crisp.
  17. drain on paper towels.
  18. in another bowl take water.
  19. and add the vadas to the water.
  20. soak them for 18-20 minutes.
  21. take each vada and flatten and press between your palms to remove excess water.
  22. place these vadas in the serving bowl.
  23. whisk yogurt till smooth.
  24. pour the yogurt over the vadas.
  25. top with the green chutney and tamarind chutney as required.
  26. sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.
  27. garnish dahi vada with chopped coriander leaves.
  28. serve dahi vada immediately or refrigerate and serve later.


  • To make a no onion no garlic version dahi vada, just skip the garlic & onion in the green coriander chutney.
  • The leftover green chutney and tamarind chutney can be refrigerated and served with other indian snacks.
  • For step by step, please have a look at this tamarind chutney recipe post.


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