These Dahi Vada are a popular snack (chaat) made with fried lentil fritters soaked in yogurt and topped with tangy spicy spices and sauces for your next snack craving!
Dahi Vada is a popular Indian/Pakistani snack or appetizer. It is a favorite around here. Made with soft and fluffy lentil fritters soaked in a yogurt mixture and topped with your choice of sweet and tangy spices and sauces.
The refreshing taste of the yogurt and the tangy and spicy kick from the sauces and spices hit you all at once for an unforgettable dish.
If you’re looking for more chaat (street food) recipes, try these:
Ingredients for Dahi Vada
- Urad daal – Also known as split matpe beans, are available at most South Asian grocery store or online.
- Yogurt – Any regular yogurt will work great for this dish. If your yogurt is too thick, add a few tablespoons of water to thin it out so the vadas can absorb the water.
- Imli (tamarind) chutney – Any tamarind chutney would work to give that tangy kick to this dish. If you’re looking for a homemade addition, we recommend either our Khajur (date) and Imli chutney or this refreshing green Imli (Tamarind) chutney with lots of refreshing herbs.
- Roasted cumin powder / Chilli Powder – These spices are added at the end to top off the dish. You can also serve it with additional spices on the side so your guests can adjust to their liking and taste.
- Chaat Masala – Chaat masala is a special spice blend used in Chaat (appetizer) dishes like this.
How to make Dahi Vada
Dahi Vada is a little bit of an involved recipe. Most of the time is spent on making the Vadas (fritters). Once they are ready, assembling the dish is easy.
Fry Vadas (Lentil Fritters)
- Prepare the Urad Daal (Split Matpe beans) by soaking the lentils for at least 2-4 hours.
- Drain the lentils, and add them to a blender, with about 1/4 cup of water. Blend into a smooth paste, adding more water only if necessary.
- Once ready to fry, use a whisk or spatula to whip the mixture to be fluffy.
- In a deep frying pan or Karhai, heat neutral oil on medium heat. Test if the oil is ready by dropping a teaspoon of the lentils. If it floats, the oil is ready to use.
- Drop lentil mixture by the tablespoon into the heated oil, a few at a time, without crowding the pan. Flip after a couple of minutes once it is golden brown.
- Allow cooking on the other side for 2 more minutes, until golden brown, and cooked on the inside.
- Transfer to a plate lined with a paper towel to absorb excess oil.
- Repeat with the rest of the mixture.
Soak the Vadas
Add 6-8 cups of lukewarm water in a large bowl and 1-2 teaspoons of salt. Add the fried vadas (lentil dumplings) and allow them to soak up the water.
Make sure to not crowd the bowl, as they will expand about 1.5 times their current size.
Let soak for 10-15 minutes, then drain out the water. Lightly squeeze each vada in your palm, to squeeze out the excess water.
Assemble Dahi Vada
In a large bowl, mix 2 cups of yogurt with 1-2 tablespoons of sugar. Dip the Vadas in the yogurt mixture, then transfer to your serving plate. Top with the leftover yogurt.
Sprinkle with red chili powder, roasted cumin powder, and chaat masala.
Top with 2-3 teaspoons of imli chutney (tamarind sauce) and chopped cilantro
How to Serve Dahi Vada?
Serve this Dahi Vada cold. Leave some extra chili powder, chaat masala, roasted cumin powder, and Imli chutney on the side, so your guests can adjust to their preferences.
Dahi Vada tastes best on the same day it is prepared.
Typically, Dahi Vada will be served as a snack, around tea time, or it can be an appetizer before dinner.
Tips for Soft Dahi Vadas
The trick to this dish is a soft vada (bhalla), that soaks in the yogurt mixture, here are some tips to help make softer vadas.
- Ensure to soak the Urad Daal (split matpe beans) for at least 2-4 hours. The longer it soaks, the better for more tender fritters.
- When grinding the Vadas, use as little water as possible for a smooth paste.
- Whip the batter right before frying to aerate the batter so that your Vadas puff up and provide the right texture.
- Make sure to soak the Vadas in salted, lukewarm water. If the Vadas have been made earlier, then use warm water so that the Vadas soak up the water and expand.
- The Vadas should expand to about 1.5 times their fried size when soaked in lukewarm water.
- Dip the Vadas generously in the yogurt mixture to allow them to soak up the yogurt, resulting in a softer Dahi Vada.
More Pakistani Snack recipes:
- Palak Pakora
- Aloo Pakora – Sliced Potato Fritters
- Chicken Puffs: Pakistani Style Chicken Patties
- Khaman Dhokla: Savory Gram Flour Cake
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Dahi Vada
Ingredients
Vadas
- 1 cup Urad daal split matpe beans
- neutral oil for frying
- 6-8 cups Lukewarm water
- 1 tablespoon Table Salt
Assembly
- 2 cups Yogurt plus more as required
- 2 tablespoons Sugar
- 2-3 tablespoon Imli chutney plus more to serve
- 1 teaspoon Roasted cumin powder
- ¼-½ teaspoon Chilli powder
- 1 teaspoon Chaat masala
- 2 teaspoon Chopped Cilantro
Instructions
Vada (Lentil Dumplings)
- Soak Urad daal (split matpe beans) for 2-4 hours.
- Drain the lentils, and add them to a blender, with about a 1/4 cup of water. Blend into a smooth paste, adding more water if necessary.
- Once ready to fry, use a whisk or spatula to whip the mixture so that it is fluffy.
- In a deep frying pan or Karhai, heat neutral oil on medium heat. Test if the oil is ready by dropping, a teaspoon of the lentils. If it floats, the oil is ready to use.
- Drop lentil mixture by the tablespoon into the heated oil, a few at a time, without crowding the pan. Flip after a couple of minutes, once it is golden brown.
- Allow cooking on the other side for two more minutes, until golden brown, and cooked on the inside.
- Transfer to a plate lined with a paper towel, to absorb excess oil.
- Repeat with the rest of the mixture.
Soak the Vadas
- In a large bowl, add lukewarm water, along with 1-2 teaspoons of salt. Add the fried vadas (lentil dumplings) and allow them to soak up the water. Make sure to not crowd the bowl, as they will expand about 1.5 times their current size.
- Let soak for 10-15 minutes, then drain out the water. Lightly squeeze each vada in your palm, to squeeze out the excess water.
Assemble and Serve
- In a large bowl, mix together 2 cups of yogurt with 1-2 tablespoons of sugar. Dip the Vadas in the yogurt mixture then transfer to your serving plate. Top with the leftover yogurt.
- Sprinkle with red chili powder, roasted cumin powder, and chaat masala.
- Top with 2-3 teaspoons of imli chutney (tamarind sauce) and cilantro
- Serve cold with additional chili powder, chaat masala, roasted cumin powder, Imli chutney on the side. Dahi Vada tastes best on the same day it is prepared.