Dahi Vada Recipe | How to make Dahi Vada
Dahi Vada – Fried lentils dumplings/fritters soaked in thick curd/yogurt, finally garnished with tamarind chutney and spices.
Servings Prep Time
10-12people 20mins
Cook Time Passive Time
30mins 4-5Hours
Servings Prep Time
10-12people 20mins
Cook Time Passive Time
30mins 4-5Hours
Ingredients
Recipe Notes

Method for Dahi Vada Recipe –

For batter –

  • Take urad dal and moong dal in a bowl. Wash and soak both the lentils for at least 4-5 hours or overnight. 

  • Strain water from lentil mix. 

  • Start grinding lentils to get a smooth paste with very less amount of water. 

  • While grinding lentils in batches, add ginger, salt, black salt, and green chilies in the lentils mix. 

  • When the paste is ready, you can add 1/4 tsp soda in it. (Soda is optional, you can skip it if you do not want to add it.)

  • Start beating the paste with your hands or spoon to get a fluffy batter. (Note: To check the perfect fluffiness,  you can drop a small amount of batter into a bowl of water, if it starts floating, your batter is ready)

For Vadas –

  • Heat oil in a deep vessel/wok.

  • When the oil is ready, start frying vadas in batches on medium to high flame.

  • When the vadas turn golden brown and crispy, remove them.

  • Fry all the vadas in batches. 

For assembling of Dahi Vada –

  • Beat homemade or store brought curd well. 

  • Soak vadas in water for 10-15 mins to soften them.(Note: If you are storing your vadas to use it later, use lukewarm water to soak vadas, but if you are immediately using it, use water at room temperature.)

  • Squeeze all the water absorbed by the vada by pressing them in between your palms. 

  • Place vadas on a plate in which you want to serve the vadas. 

  • Pour well-beaten curd on the vadas. 

  • Pour tamarind chutney on the vadas. Lastly, sprinkle dried mint leaves, roasted cumin powder, salt, and red chili powder.

  • Garnish with mint leaves and serve it.