Dahi Vada

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dahi vada

Dahi Vada (दही बड़ा) is Lentil dumplings dipped in yogurt and topped with tamarind chutney. Enjoy the yummiest and most liked snack in Indian cuisine.


  • 1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water
  • 2″ piece of ginger grated
  • 2-3 green chillis finely chopped
  • salt to taste
  • oil for deep frying
  • 2 cups thick fresh curd (take care the curd isn’t sour)
  • 4 cups water
  • red chili powder to taste
  • 2 tbsps cumin seeds (slightly dr roasted and ground to a fine powder)
  • 1-2 tbsp chaat masala (optional)
  • chopped coriander leaves to garnish


  • Combine the ground urad dal paste with grated ginger, chopped green chillis, and salt.

  • Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.

  • Remove these deep fried vadas into a bowl of lukewarm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.

  • Finish making vadas with the rest of the remaining batter and put them in the water like you did for the earlier batch, remove excess water and keep aside.

  • Beat curds well till frothy (there shouldn’t be any lumps) and add the water, red chili powder, cumin powder, and salt.

  • Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely.

  • Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.