Dahi Vada Recipe

North Indian Dahi Vada are deep fried lentil balls soaked in curd/yogurt and topped with various chutneys and spice powders. This is enjoyed for a snack or as a starter.

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Dahi Vada Recipe Save
Dahi Vada Recipe
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North Indian Dahi Vada are deep fried lentil balls soaked in curd/yogurt and topped with various chutneys and spice powders. This is enjoyed for a snack or as a starter.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 20
not set

Step-by-step

  • salt to taste
  • water as needed
  • salt as needed
  • â¼ tsp red chili powder
  • â½ cup urad dal (or skinned black gram (whole or s
  • â½ inch ginger (or adrak)
  • 1 green chili (or hari mirch)
  • â½ to â¾ tsp cumin (or jeera)
  • pinch hing (or asafoetida)
  • 2 tbsp chilled water ( or as needed (do not use a lot))
  • 4 to 6 cashews ( chopped)
  • oil as needed for deep frying
  • 2 cups curd (or dahi / yogurt (thick & fresh))
  • 1 cup coriander leaves (or daniya patta)
  • â¼ cup mint (or pudina)
  • 1 green chili ((use as needed))
  • â¼ inch ginger (or adrak)
  • 1 clove garlic ((optional))
  • â½ tsp cumin (or jeera)
  • lemon juice (or amchur (dry mango powder) as need
  • 1 tbsp onions (chopped (skip if making ahead replace with fried gram/ bhuna chana))
  • water very little if needed
  • â¼ cup tamarind (or imli (seedless))
  • â½ cup jaggery (or â¼ cup jaggery & â¼ cup date
  • â¼ to â½ tsp dry ginger powder (or saunth or sonti
  • â½ tsp roasted cumin powder (or jeera powder)
  • â¼ to â½ tsp red chili powder
  • â½ tsp coriander powder (or daniya powder or garam
  • â½ to â¾ tsp roasted cumin powder (or jeera powder)
  • â½ to â¾ tsp chaat masala
  • handful of coriander leaves chopped finely

The Foundation of Crisp Lentil Batter

Soaking the skinned black gram for at least four hours ensures the seeds absorb enough moisture to grind into a fluffy, aerated paste without requiring excess water that ruins structural integrity. Whipping air into the batter before frying creates internal pockets, which allows the dense fried fritters to effectively absorb liquids later. Maintain the frying oil at a moderate 350 degrees Fahrenheit so the exterior cooks evenly without scorching before the interior sets.

Achieving the Ideal Soak

Transferring hot fritters directly into a warm water bath for ten minutes rehydrates the core and gently expels excess frying oil before the dairy stage begins. Squeezing each soaked ball between the palms requires a delicate touch to remove excess water without crumbling the tender structure. Whisking the thick curd until completely smooth guarantees an even coating that clings to the porous surface of the lentil dumplings rather than sliding off.

Balancing Chutneys and Spices

Layering vibrant green herb paste alongside sweet tamarind reduction provides the essential acidic contrast to rich dairy fats. Storing leftover assembled portions requires refrigeration within two hours, though the soaked vadas keep best un-sauced for up to two days before the yogurt texture degrades.

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