Dahi Vada, also known as Dahi Bhalla in North India, is one of the most beloved Indian street foods and festive dishes. This mouthwatering recipe features soft lentil fritters (vadas) dunked in creamy whisked yogurt (dahi), topped with sweet and spicy chutneys, spices, and garnishes. Whether you're preparing it for Holi, Diwali, or just a weekend treat, Dahi Vada is always a hit.
In this article, you’ll learn how to make traditional Dahi Vada at home that’s fluffy, soft, and packed with flavor. We’ll also explore its regional variations, serving ideas, storage tips, and common FAQs. Let’s dive in!
🥣 What Is Dahi Vada?
Dahi Vada is a classic Indian chaat recipe made from deep-fried lentil balls soaked in water and then immersed in spiced yogurt. It is finished with sweet tamarind chutney, spicy green chutney, roasted cumin powder, red chili powder, black salt, and fresh coriander.
While the South Indian version is often served with coconut chutney or sambar (known as "Thayir Vadai"), the North Indian version is more chaat-style, loaded with sweet, spicy, and tangy flavors.
📋 Ingredients
For the Vada:
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1 cup urad dal (skinned black gram)
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1 green chili (finely chopped)
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1-inch ginger (grated)
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Salt to taste
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A pinch of hing (asafoetida)
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Oil for deep frying
For Soaking & Yogurt Mixture:
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2.5 cups thick curd (dahi), whisked
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½ cup milk or water (to thin the yogurt slightly)
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2 tbsp sugar (optional, for slightly sweet yogurt)
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Salt to taste
For Garnish & Toppings:
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Tamarind 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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Black salt or chaat masala
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Finely chopped coriander leaves
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Pomegranate arils (optional)
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Sev or boondi (optional)
🧑🍳 How to Make Dahi Vada (Step-by-Step)
Step 1: Soak and Grind the Dal
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Wash and soak urad dal for 4-5 hours or overnight.
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Drain and grind into a smooth batter using minimal water.
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Add ginger, green chilies, hing, and salt. Beat the batter with a spoon or hand for 5–10 minutes to make it airy and light.
Step 2: Fry the Vadas
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Heat oil in a deep pan.
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Wet your hands and shape small round balls of batter.
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Drop gently into hot oil and fry on medium heat till golden brown.
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Drain on a paper towel.
Step 3: Soak the Vadas
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Place the hot vadas in a bowl of warm water.
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Let them soak for 15–20 minutes. They will absorb water and soften.
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Gently press each vada between your palms to squeeze out water.
Step 4: Prepare the Yogurt Mixture
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Whisk the curd until smooth.
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Add sugar (if using), salt, and a bit of water/milk to achieve a pourable consistency.
Step 5: Assemble the Dahi Vadas
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Arrange the vadas in a dish or bowl.
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Pour the yogurt mixture over the vadas to completely cover them.
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Drizzle tamarind chutney and green chutney on top.
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Sprinkle roasted cumin powder, red chili powder, black salt, and chopped coriander.
🧂 Tips for the Softest Dahi Vada
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Use fresh urad dal: Old dal may not ferment or fluff well.
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Aerate the batter: Whisking it adds air, which makes vadas soft and fluffy.
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Test before frying: Drop a small amount of batter in water. If it floats, it’s airy enough.
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Don’t skip soaking: This step helps remove excess oil and softens the vadas.
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Use chilled curd: Cold yogurt gives a refreshing taste and better texture.
🌶️ Chutney Suggestions
Tamarind Date Chutney
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Made with tamarind pulp, dates, jaggery, and spices. Sweet and tangy.
Green Chutney
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Blend fresh coriander, mint, green chili, ginger, lemon juice, and salt.
🍽️ How to Serve Dahi Vada
Dahi Vada can be served as:
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Starter/Appetizer: For parties or festive meals.
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Chaat Snack: Garnished with all chaat toppings.
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Side Dish: Alongside biryani, pulao, or a North Indian thali.
Serve cold or at room temperature for best flavor.
🥗 Variations of Dahi Vada
1. South Indian Style (Thayir Vadai)
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No chutneys; served with tempered mustard seeds, curry leaves, and a coconut-yogurt mix.
2. Moong Dal Dahi Vada
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Made using yellow moong dal, slightly lighter and easier to digest.
3. Stuffed Dahi Vada
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Fill the vadas with dry fruits like raisins and chopped cashews before frying.
4. No Fry Dahi Vada (Appe Pan)
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Use a paniyaram (appe) pan to make vadas with less oil.
❄️ Storage & Make-Ahead Tips
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Make Ahead: Fry the vadas and freeze or refrigerate. Just soak before serving.
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Chutneys: Can be prepared 3–4 days ahead and stored in the fridge.
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Yogurt Mix: Whisk fresh before assembling.
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Leftovers: Store in an airtight container in the fridge for 1–2 days.
📖 Nutritional Information (Per Serving)
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Calories: ~250
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Protein: 8g
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Carbs: 35g
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Fat: 10g
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Fiber: 6g