Dahi Vada is one of those timeless Indian chaats that brings together a perfect balance of flavors—soft and spongy lentil dumplings (vadas) soaked in silky yogurt, topped with tangy tamarind chutney, fresh coriander chutney, and a sprinkle of chaat masala. Every bite is a burst of sweetness, spice, and tang, making it a beloved dish at festive occasions, family gatherings, and street food stalls.
Having made Dahi Vada countless times in my kitchen, I can say the magic lies in two things—getting that melt-in-the-mouth texture of the vadas and ensuring the yogurt is creamy and flavorful.
Ingredients
For the Vadas:
- 1 cup urad dal (split black gram, skinless) – soaked overnight
- 1–2 green chilies (optional, for mild spice)
- 1 tsp ginger (grated)
- Salt to taste
- Oil for deep frying
For the Yogurt Mixture:
- 2 cups fresh curd (yogurt) – whisked until smooth
- 2–3 tbsp sugar (optional, for a sweet touch)
- Salt to taste
For Toppings:
- Tamarind chutney – 4 tbsp
- Green coriander chutney – 4 tbsp
- Chaat masala – 1 tsp
- Roasted cumin powder – 1 tsp
- Red chili powder – 1/2 tsp
- Fresh coriander leaves – chopped
- Sev or pomegranate seeds (optional, for garnish)
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Method
Step 1: Prepare the Vada Batter
- Drain the soaked urad dal and grind it into a smooth, fluffy paste using minimal water.
- Add grated ginger, green chilies, and salt. Whisk the batter well for a few minutes to aerate—it helps the vadas become soft.
Step 2: Fry the Vadas
- Heat oil in a deep pan.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp.
- Remove and drain on paper towels.
Step 3: Soak and Soften
- In a large bowl of warm water, soak the fried vadas for about 10–15 minutes until soft.
- Gently press each vada between your palms to remove excess water.
Step 4: Prepare the Yogurt Base
- Whisk yogurt with sugar (if using) and salt until creamy. Adjust consistency with a little water or milk—it should be thick but pourable.
Step 5: Assemble the Dahi Vada
- Arrange the soaked vadas on a serving plate.
- Pour the yogurt generously over them, ensuring each vada is fully coated.
- Drizzle tamarind and green chutneys over the yogurt.
- Sprinkle chaat masala, roasted cumin powder, and red chili powder.
- Garnish with fresh coriander leaves, sev, or pomegranate seeds for extra color and crunch.
Tips from My Kitchen
- For Ultra-Soft Vadas: Add a pinch of baking soda to the batter before frying.
- Flavor Boost: Mix a little roasted cumin powder into the yogurt for an earthy aroma.
- Make Ahead: Fry vadas in advance and store them in the fridge. Soak and assemble just before serving.
- Low-Oil Version: You can steam or air-fry the vadas instead of deep frying for a lighter version.
Why Dahi Vada is Special
Dahi Vada is more than just a chaat—it’s a celebration of contrasts. The soft vadas soak up the cool, tangy yogurt, while the chutneys and spices awaken your taste buds. It’s refreshing, filling, and perfect for both hot summer afternoons and festive dinner tables.
Conclusion
Once you master the balance of soft vadas and creamy yogurt, Dahi Vada will easily become your signature party dish. The combination of textures and flavors is irresistible, and serving it fresh with vibrant toppings makes it a visual treat as well. Prepare it with love, and watch it disappear in minutes!
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