Dahi Vada, also known as dahi bhalla in some regions, is an immensely popular Indian dish featuring lentil dumplings soaked in creamy yogurt and garnished with a delightful array of spices and chutneys.

This beloved delicacy, cherished for its rich, tangy flavor and refreshing taste, is an absolute must-try, especially during scorching summer days.

Not only is Dahi Vada relished as a delectable snack or appetizer, but it also holds a significant place in festive meals and special occasions such as weddings, birthdays, and religious festivals. Its luscious texture and invigorating taste make it a universal favorite, enjoyed by individuals of all ages. Often paired with other iconic Indian dishes like biryani, Pav Bhaji, and Chaat, Dahi Vada completes a satisfying and flavorsome meal.

A true embodiment of India’s rich culinary heritage, Dahi Vada’s soft lentil dumplings, velvety yogurt, and aromatic spices create an unforgettable gastronomic experience that tantalizes the taste buds and leaves a lasting impression. So let’s make the delicious Dahi Vada!

You’ll Need:

1 cup urad dal (Black garm lentils)
2 cups yogurt (curd)
1 teaspoon cumin powder and 1 teaspoon red chili powder
1 teaspoon chaat masala
Freshly chopped coriander leaves
1 teaspoon salt
Sev (optional)
Tamarind chutney (optional)
Green chutney (optional)

How To Make:

Soak The Urad Dal: To prepare dahi vada, start by thoroughly washing the urad dal (black gram lentils) and soaking it in water for about 4-6 hours or overnight.
Grind The Dal: After soaking, drain the water from the dal and grind it into a smooth batter using a blender or grinder. Add a little water if needed to achieve a thick, smooth consistency.
Whisk The Batter: Once the batter is smooth, whisk it vigorously in one direction for a few minutes to incorporate air. This will make the vadas light and fluffy when fried.
Fry The Vadas: Heat oil in a deep frying pan or kadhai. Take small portions of the batter and drop them carefully into the hot oil. Fry until they turn golden brown and crispy on the outside. Remove from the oil and drain excess oil on paper towels.
Soak In Water: In a bowl, take lukewarm water and add a little salt. Immerse the fried vadas in the water for about 10-15 minutes. This helps to soften the vadas.
Prepare Yogurt: In another bowl, whisk the yogurt until smooth. Add salt, red chili powder, cumin powder, and chaat masala to the yogurt and mix well.
Assemble: Squeeze out the excess water from the soaked vadas and arrange them on a serving plate. Pour the seasoned yogurt over the vadas, covering them completely.
Garnish: Sprinkle some more chaat masala, cumin powder, and red chili powder on top of the yogurt. Garnish with chopped coriander leaves and sev.
Serve: Dahi vadas can be served chilled or at room temperature. You can also drizzle some tamarind chutney and green chutney on top for extra flavor.