Dahi Vada Recipe (Dahi Bhalla)
Learn how to make soft and spongy Dahi Vada at home with this easy Indian recipe. Enjoy lentil fritters soaked in creamy yogurt, topped with tangy tamarind and green chutneys, spices, and garnishes. Perfect for parties, festivals, and authentic Indian chaat lovers.
Dahi Vada, also known as Thayir Vadai or Dahi Bhalla, is a beloved Indian chaat that features soft lentil dumplings soaked in creamy yogurt and topped with sweet and tangy chutneys, spices, and sometimes pomegranate seeds or sev. This easy-to-make Indian snack is perfect for festivals, family gatherings, or as a refreshing street food-inspired appetizer. Combining the richness of urad dal vadas, the creaminess of dahi (yogurt), and the zesty flavors of tamarind chutney and green chutney, Dahi Vada is a delicious and wholesome treat that satisfies both taste and texture cravings.
Ingredients and Substitutes
- Urad Dal: Use split black gram lentils soaked overnight. You can switch to moong dal, which makes the dish softer and easier to digest.
- Yogurt: I always go for fresh, thick curd. Substitute with Greek yogurt for creamier texture or coconut yogurt for a dairy-free version.
- Tamarind Paste: Use tamarind pulp soaked in warm water. You can replace it with lemon juice mixed with a pinch of jaggery, it gives that same sweet-sour kick.
- Green Chutney: Made from fresh coriander, mint, green chilies, and lemon juice. I make this fresh every time. For a milder taste, you can add spinach, parsley, and and replace lemon with lime.
- Sugar: Use granulated sugar or jaggery, depending on what’s handy. Substitute with honey or maple syrup for natural sweetness.
- Salt: Use regular table salt, but Himalayan pink salt or sea salt is a healthier alternative.
- Cumin Powder: Use freshly roasted cumin seeds ground into powder. If you want something milder, use caraway seeds instead but it has a lightly different aroma.
- Red Chili Powder: I prefer Kashmiri red chili powder for its color and gentle heat. Substitute with paprika or cayenne for extra spiciness.
- Chaat Masala: Made with dried mango powder, cumin, black salt, and spices. I recommend you to make your own quick mix with lemon zest, ground cumin, and a pinch of black salt for homemade flavor.
- Optional Ingredients: Add pomegranate seeds for a burst of color and slight sweetness, or substitute with finely chopped fresh berries or tomatoes. For a crunchy touch, top with bhujia sev or replace it with crushed roasted chickpeas or thin roasted gram flour noodles.
How to Make Dahi Vada at Home
- Soak the Dal. Rinse urad dal thoroughly and soak it in water for 6–8 hours or overnight.
- Make the Batter. Grind the soaked dal with salt and cumin into a thick and fluffy batter.
- Fry the Vadas. Drop spoonfuls of the batter into hot oil and deep-fry until crisp and golden brown.
- Soak the Vadas. Transfer fried vadas into warm water and let them soak for a few minutes. Gently squeeze out excess water.
- Prepare the Yogurt. Whisk fresh yogurt with sugar and salt until smooth and creamy.
- Assemble Dahi Vadas. Place the vadas in a bowl and pour the whisked yogurt generously over them.
- Add Chutneys and Spices. Drizzle tamarind and green chutneys on top, then sprinkle chaat masala, red chili, and cumin powder.
- Garnish and Serve. Top with pomegranate, coriander, and sev. Serve chilled or at room temperature.
Best Tips for Light, Airy, and Soft Dahi Vada
Soak urad dal for at least 6–8 hours or overnight to get that perfect fluffy texture in the batter. Grind the dal into a smooth, lump-free paste, adding water gradually to achieve a thick yet flowing consistency for even frying.
Control the frying temperature carefully. Medium heat is ideal to fry the vadas evenly without burning the exterior. Overheating can make them hard and crunchy, while underheating may leave them raw inside. I recommend you to use enough oil so the vadas can float and cook uniformly.
After frying vadas, remove them from oil and immediately place them in warm water. Always soak the vadas in warm water for 10–15 minutes and gently squeeze out the excess. This step hydrates the fritters and ensures a soft, spongy texture. Avoid soaking them for too long, as they may become fragile and break while handling.
Add chutneys and spices just before serving. Chaat masala, roasted cumin powder, red chili powder, and tamarind or green chutney lose freshness if added too early. Timing this step ensures maximum flavor infusion without compromising the texture of the vadas.
Whisk yogurt until smooth and creamy before adding it to the vadas. Thick, lump-free yogurt helps coat the fritters evenly and prevents watery spots. Slightly sweetened yogurt can balance the tanginess of the chutneys and spices naturally.
For best results, make the batter fresh and fry vadas in small batches. Resting the batter for too long may reduce its ability to puff up, and overcrowding the pan can lower oil temperature, leading to unevenly cooked vadas.
Serving Suggestions for Dahi Vada
Dahi Vada is best enjoyed fresh and slightly chilled for a refreshing taste. Garnish with pomegranate seeds, sev, or finely chopped fresh coriander to add color, crunch, and authentic Indian chaat flavor. Sprinkle a little extra chaat masala, roasted cumin powder, or red chili powder on top to enhance the taste. For a creative twist, pair it with thinly sliced raw vegetables like carrots or cucumbers, or drizzle with sweet tamarind chutney or date chutney. This traditional Indian snack works beautifully as a festive appetizer, party snack, street food-style chaat, or light side dish for lunch and dinner.
Frequently asked questions
Soak urad dal for 6–8 hours or overnight and grind it into a smooth, lump-free batter. Fry on medium heat and soak the vadas in warm water for 10–15 minutes to make them soft and spongy.
Handle them gently and do not soak for too long. Use lukewarm water instead of hot water to prevent the vadas from falling apart.
Ensure the oil is at medium heat and fry in small batches. Avoid overcrowding the pan so the vadas cook evenly without absorbing excess oil.
Yes, bake the vadas in an oven or air fryer instead of deep-frying, and use low-fat yogurt to reduce calories while keeping the taste intact.
Recipe Card
Dahi Vada Recipe
Equipment
- 1 Bowl
- 1 Blender
- 1 Deep frying pan
- 1 Slotted spoon
- 1 Whisk
- 4 Serving bowl
Ingredients
- 1 cup Urad dal soaked overnight
- 2 cups Yogurt whisked, thick
- 2 tbsp Tamarind paste
- 2 tbsp Green chutney coriander-mint
- 1 tsp Sugar
- ½ tsp Salt
- ½ tsp Cumin powder roasted
- ¼ tsp Red chili powder Kashmiri
- ½ tsp Chaat masala
- 2 tbsp Pomegranate seeds for garnish
- 2 tbsp Sev optional, for garnish
- Oil for deep frying
Instructions
- Rinse 1 cup of urad dal thoroughly and soak it in water for 6–8 hours. Soaking urad dal makes the vadas soft and fluffy. For a quicker version, use moong dal as a substitute.
- Drain the soaked dal and grind it into a smooth batter using a little water. Add a pinch of salt and cumin powder. The batter should be thick but smooth to make perfect Indian lentil fritters.
- Heat oil in a deep pan over medium heat. Drop small spoonfuls of the batter into the hot oil. Fry until golden brown on all sides. Use a slotted spoon to remove and drain excess oil on paper towels. These soft vadas are the base of your yogurt chaat.
- Immerse the fried vadas in warm water for 10–15 minutes. This helps them become soft and spongy. Gently squeeze out excess water before adding them to the yogurt.
- Whisk 2 cups of fresh yogurt until smooth. Add a pinch of sugar and salt to enhance the flavor. Greek yogurt can be used for creamier texture.
- Place the soaked vadas in a serving bowl and pour the whisked yogurt generously over them. Make sure the vadas are completely covered for the best Indian chaat experience.
- Drizzle tamarind chutney and green chutney over the yogurt-soaked vadas. The combination of tangy tamarind and fresh coriander-mint chutney gives authentic street food taste.
- Sprinkle chaat masala, red chili powder, and roasted cumin powder on top. These spices bring out the classic Indian chaat flavor.
- Add pomegranate seeds, fresh coriander leaves, and sev on top for crunch and color. Optional garnishes can include chopped tomatoes or roasted chickpeas.
- Serve the Dahi Vada chilled or at room temperature. Enjoy this Indian snack as a party appetizer, festive treat, or a refreshing street-food-inspired chaat.
Notes
- Fry vadas in small batches for even cooking.
- Do not soak vadas for too long to avoid breaking.
- Add chutneys and spices just before serving for fresh flavor.
- Thick yogurt works best for creamy coating, you can also use Greek yogurt as it gives extra richness.
