Best And Simple Dahi Vada Recipe (Indian Recipe)

dahi vada

People all around the nation have fallen in love with the tasty Indian snack known as dahi vada. It is a delicious combination of deep-fried lentil dumplings, yoghurt, with a variety of chutneys and spices on top. This mouthwatering meal is ideal as an appetiser for any occasion and is ideal for hot summer days since it gives a rush of flavours, textures, and a cooling impact. Let’s explore the delicious Dahi Vada and discover how to prepare it at home!

dahi vada

Dahi Vada

Indian snacking on dahi vada, which mixes crisp vadas, creamy yoghurt, and a variety of tasty garnishes, is delectable. People of all ages like the tart and refreshing flavour that this classic dish gives. You may make a copy of this mouthwatering dish in the convenience of your own kitchen by following the straightforward instructions listed above. So assemble your ingredients and enjoy the decadent delight of Dahi Vada right away!
Prep Time 10 minutes
Cook Time 25 minutes
Soaking and assembling time: 45 minutes
Total Time 5 hours 30 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4 people
Calories 1500 kcal


  • Mixing bowl
  • Blender or food processor
  • Deep frying pan or kadhai
  • Slotted Spoon
  • Paper towels
  • Whisk or spoon
  • Serving plate
  • Spatula or Spoon
  • Optional A blender or grinder for making tamarind and green chutneys if you choose to make them from scratch.


For the vadas:

  • 1 cup urad dal (skinned black gram)
  • 2 green chilies, finely chopped
  • 1 inch ginger, grated
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

For the yogurt mixture:

  • 2 cup plain yogurt
  • 1/2 cup water
  • Salt to taste

For the garnish:

  • Roasted cumin powder
  • Red chili powder
  • Chaat masala
  • Tamarind chutney
  • Green chutney
  • Chopped coriander leaves


Soaking the lentils:

  • Thoroughly rinse the urad dal, then soak it for about 4-5 hours in adequate water.
  • Transfer the dal to a blender or food processor after draining the water.
  • Salt, asafoetida, grated ginger, and chopped green chilies should all be added to the dal.
  • If necessary, add a little water to the mixture as you blend it until it has a smooth and fluffy texture. You don't want the batter to be too thick or too runny.

Frying the vadas:

  • Over medium heat, warm the oil in a deep frying pan or kadhai.
  • Take a tiny amount of the batter and moisten your hands with water to stop it from sticking.
  • Drop it slowly into the heated oil and cook until the vadas are crisp and golden brown.
  • To drain off extra oil, take the vadas out of the oil and place them on paper towels.

Soaking the vadas:

  • Whisk the plain yoghurt until it's smooth in a bowl.
  • Yoghurt should have a thin consistency, so add salt and water and thoroughly combine.
  • Fry the vadas, then add them to the yoghurt sauce and let them soak for 20 to 30 minutes. As a result, the vadas can take on the flavours and soften.

Assembling and garnishing:

  • When the vadas have had time to soak, carefully squeeze the excess yoghurt from them before placing them on a serving platter.
  • Over the vadas, sprinkling chaat masala, red chilli powder, and roasted cumin powder.
  • Pour liberal amounts of tamarind and green chutney over the vadas.
  • Finally, add fresh coriander leaves as a garnish for additional freshness.

Serving and enjoying:

  • Depending on your choice, serve the dahi vadas cold or at room temperature.
  • They can be eaten as a side dish with a meal's main course or as a solo snack.
  • Dahi Vadas are a success at any gathering or festive event because to their creamy texture and tangy flavours.



Tips for making Dahi Vada:

  1. Grinding and soaking: For a soft and fluffy texture, make sure you soak the urad dal for the necessary amount of time. The soaking dal must be ground to a smooth consistency in order for the vadas to turn out properly.                     
  2. Oil temperature: While frying the vadas, keep the oil at the proper temperature. The vadas may quickly turn black while still being undercooked on the inside if the oil is excessively hot. The vadas may absorb too much oil and get greasy if the oil is not heated sufficiently.                             
  3. Squeezing out extra yoghurt: After soaking the vadas in the yoghurt mixture, place them on a serving tray and carefully squeeze out any extra yoghurt. By doing this, you can make sure the vadas are moist but not soggy from yoghurt.
  4. Garnish creatively: Be inventive with your garnishing and use enough of them. To give the vadas more flavour, generously top them with chaat masala, red chilli powder, and roasted cumin powder. To make the meal aesthetically appealing, drizzle tamarind chutney and green chutney in creative designs.
  5. Serve chilled: Dahi Vada tastes best when served chilly, so serve it that way. To enable the flavours to mingle and for a refreshing experience, place the prepared vadas in the refrigerator for a little before serving.

Precautions while making Dahi Vada:

  1. Hygiene: Maintain good hygiene by keeping your hands, utensils, and cooking area clean. Before soaking, give the lentils a good wash, and handle the food with clean hands.
  2. Oil safety: Because deep frying uses hot oil, use caution to prevent any mishaps. Keep a close watch on the oil’s temperature and gently remove the vadas from the hot oil using a slotted spoon to avoid burns and splatters.
  3. Allergies: Be aware of any dietary restrictions or allergies of individuals enjoying the Dahi Vada. If necessary, change the spices and garnishes or offer substitutes.
  4. Storage of leftovers: Place any leftovers you have in the refrigerator in an airtight container. To retain taste and freshness, eat within 1-2 days.
You may make sure your Dahi Vada-making experience is effective and pleasurable according to these recommendations and safety measures. Have fun cooking!


Dahi Vada, often referred to as Dahi Bhalla, is a classic Indian dish with a long and illustrious history. Dahi Vada’s precise ancestry is unknown, however it is said to have started in North India, namely in the states of Punjab and Uttar Pradesh.
Lentils have been a mainstay in Indian cookery for ages, therefore their usage in Indian food can be dated back to the dawn of time. Urad dal, which is used to make dahi vada, is soaked, turned into a batter, then deep-fried till crispy.
Ayurvedic ideas had a big effect on the idea of blending yoghurt and spices with lentil-based dumplings. The traditional Indian medical system known as Ayurveda places a strong emphasis on the harmony of flavours and the use of cooling ingredients to meals. Dahi Vada, with its blend of chilled yoghurt and fried vadas, wonderfully embodies these ideas.
Dahi Vada eventually spread throughout India and was a staple of celebrations and special events. It is frequently included as a side dish in lavish dinners, an appetiser, or even a snack. The recipe, spices, and garnishes have all undergone adaptation to regional differences, with each region giving its own distinct spin.
Dahi Vada is now popular all throughout India and has even attracted attention from outside. It is adored for its creamy, tangy, and spicy flavours as well as the contrast in textures between the yogurt’s smooth texture and the crunchy vadas. It is still a well-liked dish that displays the rich, varied culinary traditions of India.


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