Dahi Vada, also known as Dahi Bhalla, is a classic Indian snack made of deep-fried lentil fritters soaked in water and served with chilled, spiced yogurt and chutneys. This version is healthier, oil-light, and incredibly soft—without using baking soda or eno.
Table of Contents
Ingredients
For Vada Batter:
- 1 cup urad dal (white split lentils)
- 1 cup yellow moong dal (split petite yellow lentils)
- 1 tsp cumin seeds
- 1 tbsp finely chopped ginger
- 2-3 green chillies, finely chopped
- 1 tbsp chopped raisins (optional)
- 1 tbsp chopped cashew nuts (optional)
- 1 tsp salt
- Oil for deep frying
For Soaking Water:
- 1 cup hot water
- 1.5 tsp salt
- 1.5 tsp hing (asafoetida)
- Few coriander and mint leaves
For Curd:
- ½ liter chilled curd (yogurt)
- 1.5 tsp salt (adjust to taste)
- 2 tbsp sugar (optional, for sweet flavor)
For Garnishing:
- Tamarind chutney
- Spicy green chutney
- Roasted cumin powder
- Red chilli flakes
- Chaat masala
- Fresh coriander leaves
- Boondi or sev
- Pomegranate seeds
Also Read: Dahi Ke Shole Recipe
Instructions
Step 1: Soak and Prep Lentils
- Wash both dals 2-3 times and soak for 4-5 hours.
- Drain all excess water thoroughly using a strainer.
Step 2: Grind the Batter
- First grind urad dal with 1-2 tbsp water into a smooth paste.
- Transfer to a large bowl.
- Repeat the same with yellow moong dal and combine both.
Step 3: Beat the Batter
- Beat the mixture in one direction for 8-10 minutes by hand or with a whisk until light and airy.
- Test the batter by dropping it in water—it should float.
Step 4: Add Flavors
- Add cumin seeds, ginger, green chillies, raisins, cashews, and salt.
- Mix gently without over-mixing.
Step 5: Prepare Soaking Water
- In a large bowl, add hot water, salt, hing, and coriander-mint leaves.
Step 6: Fry the Vadas
- Heat oil on medium-high. Wet your hands, scoop batter, and drop into oil.
- Fry on medium flame till golden brown, turning occasionally.
- Avoid high or low flame to ensure perfect texture.
Step 7: Soak Fried Vadas
- Transfer hot vadas directly to prepared soaking water.
- Let them rest for 15–20 minutes so they absorb flavor and soften.
Step 8: Prepare Yogurt
- Strain chilled curd using a sieve or muslin cloth.
- Whisk until smooth, creamy, and lump-free.
- Add salt and sugar (optional).
Step 9: Assemble Dahi Vadas
- Gently squeeze soaked vadas to remove excess water.
- Arrange on a plate or bowl.
- Pour chilled curd generously over the vadas.
Step 10: Garnish and Serve
- Drizzle with tamarind chutney and green chutney.
- Sprinkle roasted cumin powder, chilli flakes, chaat masala.
- Top with fresh coriander, boondi/sev, and pomegranate seeds.
Also Read: Sweet Potato Chaat Recipe
Tips to Make Soft Dahi Vada
- Remove all excess water from soaked lentils.
- Beat the batter until it’s fluffy and airy.
- Use no soda or eno—just proper whipping is enough.
- Soak fried vadas in warm spiced water for extra softness.
- Always use thick, chilled curd for best texture.
Also Read: Mexican Paneer Burrito Recipe
Serving Suggestions
Serve dahi vadas chilled as a snack or part of a festive meal. They’re especially popular during Holi, Diwali, or family gatherings.
Nutrition Facts (Per Serving)
- Serving Size: 100g (approximately one small cup).
- Calories: 223.9 kcal.
- Carbohydrates: 13.0 g.
- Fiber: 2.7 g.
- Sugar: 0.2 g.
- Protein: 6.4 g.
- Fat: 16.3 g.
- Saturated Fat: 3.6 g.
- Mono Unsaturated Fat: 6.2 g.
- Poly Unsaturated Fat: 5.4 g.
- Cholesterol: 3.9 mg.
- Sodium: 164.6 mg.
FAQs
Q: Why are my dahi vadas hard?
A: Most likely, the batter wasn’t beaten enough. Whipping incorporates air which makes them fluffy.
Q: Can I make them ahead of time?
A: Yes, you can fry and soak them ahead. Store them in water in the fridge and add curd and chutneys just before serving.
Q: Can I skip moong dal?
A: You can, but the combination of urad and moong gives a lighter, fluffier texture.