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  • Writer's pictureKomal Soni

Dahi Vada


For Vadas:

  • 1 cup urad dal, soak overnight

  • Salt to taste

  • 2 tablespoons hot oil

  • Oil for frying

  • Water to soak fried vadas

Dahi vada masala:

  • 2 tablespoons red chili powder

  • 1/2 tablespoon cumin coriander powder

  • 1/2 tablespoon roasted cumin powder

  • 1/2 tablespoon black salt

  • 1/4 tablespoon chat masala


  • 2-3 cups sweetened yogurt, chilled

  • 3-4 tablespoons sweet tamarind chutney

  • 3-4 tablespoons coriander chutney

  • 1-2 tablespoon red chili chutney

  • Chopped coriander to garnish

  • Pomegranate arils to garnish(optional)


Making Vada Batter:

  • Rinse the soaked urad dal at least three times in clean water.

  • Drain all the water and add it to a blender.

  • Add salt to it.

  • Add water in parts and grind to a smooth medium-thick flowing batter.

  • Take the batter in a bowl and add hot oil to it.

  • Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.

Frying Vadas:

  • Heat oil for deep frying.

  • When the oil becomes medium hot, add spoonfuls of the batter to the oil.

  • When you see the vada becoming golden from one side, turn them.

  • Fry the vada until they become golden and crisp from both the sides.

  • Place on paper towels.

Soaking Fried Vadas:

  • In a bowl take water. Wait for 2 minutes and while the vadas are still hot, place the vadas in the water.

  • Soak for 10 minutes.

  • Take each vada and press between your palms to remove the excess water.

  • Place the vadas in a bowl.


  • Place the vadas in a serving bowl.

  • Pour the yogurt over the vada evenly until they cover them.

  • Top with all the chutneys as needed.

  • Sprinkle Dahi vada masala evenly over it.

  • Garnish with coriander and pomegranate arils.

  • Serve Dahi vada straightaway.

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