Dahi Vada Recipe (Authentic North Indian Recipe)

Category: Snacks, Starters

Fluffy, tender, soft, tangy and sweet Dahi Vada are a combination of all your favorite flavors and textures in one tasty snack. They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys. Try my heirloom and classic Dahi Vada recipe for a fun appetizer or shareable party treat.

What is Dahi Vada

Dahi Vada are a popular street food from North India. “Dahi” means yogurt and “Vada” means deep fried fritters or dumplings, and the recipe is about as straightforward as it sounds. Dahi vada are often made for special occasions and festivals, but can also be enjoyed anytime for a party snack or appetizer.

A perfect dahi vada recipe starts with tender and puffy homemade fried lentil fritters that are soaked in water, drained, and then covered in tangy whipped yogurt. These fluffy fritters are traditionally made with the ivory colored skinned urad dal, also known as black gram or urad bean or matpe bean.

Generous helpings of both spicy green coriander chutney and sweet tamarind chutney are beautifully drizzled over the top before serving. The result is an impressive and delicious snack that includes just the right balance of sour, sweet, savory, and spicy flavors in every bite. You can also check the salty and savory South Indian variation of dahi vada called as Thayir Vada which has a complete different taste and flavor profile.

Preparation of North Indian Dahi Vada Recipe

Ingredients For Dahi Vada :

For the Vadas:

• 1 cup urad dal (split black gram)

• 1 teaspoon cumin seeds

• 2-3 green chillies, finely chopped

• 1 teaspoon grated ginger

• 1 teaspoon chopped coriander leaves

• Salt to taste

• Oil for deep-frying

For the Dahi (Yogurt):

• 2 cups plain yogurt

• 1 teaspoon roasted cumin powder

• 1 teaspoon red chilli powder

• 1 teaspoon chaat masala

• Salt to taste

For the Garnish:

• 1 tablespoon chopped coriander leaves

• 1 teaspoon roasted cumin powder

• 1 teaspoon red chilli powder

• 1 teaspoon chaat masala

Instructions for Dahi Vadi:

1. Soak the urad dal for 4-5 hours.
2. Drain the water and grind the soaked dal to a coarse paste using a little water.
3. Add the cumin seeds, green chillies, ginger, coriander leaves and salt and mix well.
4. Heat oil in a kadhai.
5. Take small portions of the mixture and shape them into round flat vadas.
6. Fry the vadas in hot oil till they turn golden brown.
7. Drain the excess oil and keep aside.
8. In a bowl, whisk the yogurt till it becomes smooth.
9. Add the cumin powder, red chilli powder, chaat masala and salt and mix well.
10. Place the vadas in a serving bowl and pour the prepared yogurt mixture over it.
11. Garnish with coriander leaves, cumin powder, red chilli powder and chaat masala.

Serve the dahi vadas chilled with Coriander Chutney.

Prepare Coriander Chutney

Ingredients:

• 1 cup fresh coriander leaves

• 1 green chili

• 1/2 inch ginger

• 1/4 teaspoon cumin seeds

• 2 tablespoons grated coconut

• 1 tablespoon lemon juice

• Salt to taste

Instructions:

1. Wash and clean the coriander leaves and set aside.

2. In a blender, add the green chili, ginger, cumin seeds, grated coconut and a few tablespoons of water. Blend until it forms a smooth paste.

3. Add the coriander leaves, lemon juice and salt to the blender and blend until everything is combined.

Your coriander chutney is now ready to be served. Enjoy!

Expert Tips

Ingredient Notes

Lentils: It is best to make dahi vada recipe with skinned urad dal. You can add about ¼ cup of moong lentils. Soak them with the urad lentils and then grind adding water as required to a smooth consistency.

Yogurt: Always make dahi vada with fresh yogurt and not sour curd. I always use Homemade Curd, but store bought is just fine.

Chutney: Both the Coriander Chutney and Tamarind Chutney can be made at home up to a week in advance, or bought ready made. Any leftover green chutney can be refrigerated for a couple of days. The tamarind chutney can be refrigerated in an airtight container for up to a month, and is great to serve with other Indian snacks.