Dahi Vada


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 chilli powder to taste
  • 2 tbsps cumin seeds (slightly dr roasted and ground to a fine powder)
  • 1-2 tbsps 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 luke warm 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 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 chilli pwd, cumin pwd and salt.
  • Place the vadas in a serving bowl (as shown in the picture) 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.
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Preeti Das writes articles on delicious, mouthwatering recipes with easy, step-by-step instructions, from over ten years of cooking experience. Preeti will provide you menu ideas with combination of food items for breakfast, lunch, evening snacks, and dinner, in authentic Indian style. The author has recreated some of the authentic dishes in a more healthy way, taking much less cooking time, so everyone can enjoy them more often.