Dahi Vada, also known as Dahi Bhalla in North India, is one of the most loved traditional Indian snacks. Soft lentil dumplings soaked in water, gently squeezed, and topped with thick creamy yogurt, sweet tamarind chutney, spicy green chutney, and aromatic spices—this dish is pure comfort and celebration on a plate. From festive occasions like Holi and Diwali to family gatherings and weddings, Dahi Vada holds a special place in Indian cuisine.
This detailed recipe will help you make perfectly soft, fluffy, and velvety Dahi Vada at home, just like the best halwai or street-style version, with tips, variations, and common mistakes to avoid.
About Dahi Vada
Dahi Vada is prepared using urad dal (split black gram), which is soaked, ground into a smooth batter, shaped into vadas, and deep-fried until lightly golden. The fried vadas are then soaked in warm water, squeezed gently, and layered with fresh whisked curd and flavorful chutneys. The result is a balanced combination of sweet, tangy, spicy, and savory flavors.
Ingredients
For Vadas
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1 cup urad dal (split, skinless)
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Water (for soaking & grinding)
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Salt to taste
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½ tsp grated ginger
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1 green chili (finely chopped or paste)
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Oil for deep frying
For Yogurt Mixture
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2½ cups fresh thick curd (yogurt)
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Salt to taste
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½ tsp sugar (optional, adjust to taste)
For Toppings
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Tamarind chutney (imli chutney)
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Green chutney (mint-coriander)
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Roasted cumin powder
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Red chili powder
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Chaat masala
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Finely chopped coriander leaves
Step-by-Step Dahi Vada Recipe
Step 1: Soak the Dal
Wash urad dal thoroughly and soak it in enough water for 5–6 hours or overnight. Proper soaking is crucial for soft vadas.
Step 2: Grind the Batter
Drain the dal and grind it using minimal water to form a thick, smooth, fluffy batter. The batter should be light and airy, not runny. Add salt, ginger, and green chili. Beat the batter with your hand or spoon for 2–3 minutes to incorporate air—this step ensures extra softness.
Tip: Drop a small amount of batter into water; if it floats, the batter is ready.
Step 3: Fry the Vadas
Heat oil on medium heat. Wet your fingers, take small portions of batter, and gently drop into the oil. Fry until light golden, turning occasionally. Do not fry on high heat, as vadas should cook evenly from inside.
Remove and place them on absorbent paper.
Step 4: Soak the Vadas
Transfer hot vadas into a bowl of warm water for 15–20 minutes. This helps remove excess oil and softens them.
Gently press each vada between your palms to remove extra water—do not squeeze too hard.
Step 5: Prepare the Yogurt
Whisk curd until smooth and creamy. Add salt and sugar if using. The yogurt should not be too thick or too runny.
Step 6: Assemble the Dahi Vada
Arrange vadas in a serving dish. Pour generous amounts of yogurt over them until fully covered. Drizzle tamarind chutney and green chutney. Sprinkle roasted cumin powder, red chili powder, chaat masala, and garnish with fresh coriander.
Chill for 30 minutes before serving for best taste.
Tips for Extra Soft Dahi Vada
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Always grind dal with minimum water.
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Beat the batter well to incorporate air.
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Fry vadas on medium-low heat.
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Soak vadas properly in warm water.
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Use fresh curd for best flavor and texture.
Variations
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No-Fry Dahi Vada: Make vadas in an appe pan or air fryer.
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South Indian Style: Add a tempering of mustard seeds and curry leaves.
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Khajur Dahi Vada: Use date-tamarind chutney for richer sweetness.
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Healthy Version: Use low-fat curd and shallow fry the vadas.
Serving Suggestions
Dahi Vada tastes best when chilled and served fresh. Pair it with:
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Papdi chaat
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Aloo tikki
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Chaat platter for parties
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As a cooling snack during summers
Frequently Asked Questions (FAQs)
1. Why are my Dahi Vadas hard?
Hard vadas result from thick batter without enough air, improper soaking, or frying at high heat.
2. Can I make Dahi Vada in advance?
Yes, you can prepare vadas a day earlier. Soak and refrigerate them separately, then assemble before serving.
3. How long can Dahi Vada stay fresh?
Once assembled, consume within 24 hours if refrigerated.
4. Can I use store-bought chutneys?
Yes, but homemade chutneys provide better flavor.
5. Is Dahi Vada healthy?
In moderation, yes. You can make a healthier version by reducing oil and using low-fat curd.
6. Can I freeze vadas?
Yes, fried vadas can be frozen. Soak and assemble when needed.
7. Which curd is best for Dahi Vada?
Fresh, slightly sweet, thick homemade curd works best.
Disclaimer
This recipe is shared for general home-cooking purposes only. Ingredient quantities, cooking methods, and results may vary depending on personal preference, kitchen equipment, and ingredient quality. Adjust spices, salt, and sweetness according to taste. If you have dietary restrictions or health concerns, consult a nutritionist before preparing this dish.
