Dahi-Vada (lentil Snack/ dumpling dipped in yogurt)

Dahi vada is a beloved street food in India. Though being famous as a street food, it has still not lagged behind making much significant position during festivities too. Few days back some festivals were rejoiced according to dates of Hindu calendar and it was one of few auspicious occasions for us when whole family together relished tasty Dahi Vadas made by my mom. My mom is an expert making them. I shape them using my both hands but she makes them instantly using one hand only. Last month my cousin was leaving for abroad and he asked my mom to make Dahi Vada on his farewell treat. He savored its every bite. And again on this occasion, we got chance to gobble Mom made Dahi VadeyJ…. Delicious!

Dahi Vadas are also called Dahi bhalle/ Dahi badey. Dahi is Yogurt/curd (a modified yogurt mixture) which is used for soaking Vada which are donuts shaped snacks made with batter of ground split black gram and other ingredients indicated below. It has got one hole at the center which is its defining feature. This hole has been made conventionally like also in medhu vada (south Indian snack) and I was thinking what’s the logic of making this hole. I guessed that the batter used is thick, so to cook thoroughly in the center too, holes are made or these are given just to enhance the creativity of shape. If you think of some other reason, inform me.

I have not used baking soda/ fruit salt because I didn’t want to add any chemical now; if things can be done without them why should go for that. And addition of baking soda may absorb more oil in deep frying. To make them fluffier, beat the batter well and it will serve the purpose. If you want to use you can.

It has got other version too different from what I made this time which includes dry fruits, raisins, sweet yogurt and no salt in batter. It is light and mellow-flavored yet an appetizing version. But I like this sour, salty, bit spicy and delicious Dahi Vada which we are going to make applying this recipe-



Time taken- For Preparation- 12hrs

                      For Cooking- 15min

Servings/Yield- 4-6

Category- Snacks/Appetizer/ Side dish


For Vada-

Split Black gram- 1½ cups (soaked overnight or 5-6 hrs can also suffice and washed to peel off)

Asafoetida- 1 pinch

Ginger- 1 inch (grated)

Green chillies- 2 (finely chopped)

Onions- 1finely chopped (optional)

Salt- to taste

Oil- to deep fry

For Soaking-

Yogurt- 2 cups (well beaten)

Water- ½ cup

Cumin powder- 2 tsp

Rock salt/salt-1 small tsp

Sugar- 2 tsp (optional)

For Garnishing-

Red Chilly powder

Green Coriander leaves

Tamarind chutney/ Dry mango powder or amchur chutney

Chaat masala

Steps to follow-

  1. Grind black gram into smooth paste without adding water or use very small amount of water to grind easily.
  2. Add asafoetida, ginger, green chillies, onions (optional, used in Medhu vada) and salt. Mix well; you have to beat it for 5-7 min and check whether it has got beaten well or not (for checking- drop a small portion of batter in a glass/bowl of water, if it springs back on the surface of water after immersing then batter is ready otherwise if it submerges down, it has to be beaten even more)
  3. Grease your hands, take out some batter and make a cookie/ donuts like structure (Take batter over fingers, Round and flatten it with other hand and make small hole in the center with a finger of other hand. You can vary its size on your wish either small or large).
  4. Heat oil in a wok for deep frying. Carefully drop vada into oil from side of wok and fry turning it time to time until gets golden brown from all sides. Keep making vadas applying above way and go frying them immediately. These fried vada are similar to Medhu Vada of South India. They can be munched as snacks/appetizers too.

    Medhu Vada/ Vada
    Medhu Vada/ Vada
  5. For Soaking let’s make Dahi. Add water into yogurt and whisk it well.
  6. Mix other ingredients like rock salt, cumin powder and sugar (optional).
  7. Soak vadas into the dahi (prepared yogurt mixture) and keep it aside for ½ an hour to let them soak dahi flavor into them (you can keep them dipped for longer)

Note-Other way, first soak prepared vadas into water to let them absorb water. Squeeze out excess water and then, dip them into thick beaten yogurt mixed with rock salt, cumin powder and sugar (optional)

  1. Serve it garnished with tamarind chutney, sprinkled red chilly powder, sprinkled chaat masala and chopped coriander.


Moong-Vada/ Moongaudis are also made for soaking in Dahi which are shown in last pic on right side. These Moong(Split green gram)-Vada are made in the same way as above, just few differences of batter and shape: first main difference is usage of Split green gram instead of Black gram for batter. Second, Include small amount of red chilly powder into the batter. Third, drop them into wok as fritters for frying, nothing like that you have to shape as Donut.

Dahi Vada and Moong Vada (R on plate)
Dahi Vada and Moong Vada (R on plate)

Thus here you got to know about two snacks simultaneously. So what are you waiting for jot it down, prepare and have their delightful flavors.


10 Comments Add yours

  1. AS Thacker says:

    This looks delicious. Maybe I’ll try it some day soon.

    1. shobhnaa says:

      Thank you AS Thacker

  2. disashisoul says:

    This looks super good, thank you for posting.

    1. shobhnaa says:

      thank you disashisoul! thanks for visiting my blog, hoping for your many more visits here.

  3. Yes Cook says:

    Love dahi vadas.
    Thanks for sharing your recipe.

  4. Chance Wanderer says:

    Yumm yumm nom nom

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