This dahi vada recipe, also known as dahi bhalla recipe, is a popular Indian chaat made with fluffy urad dal vadas, creamy yogurt, and tangy chutneys. A must-try festive snack!
Dahi Vada, also called Dahi Bhalla, is a classic Indian street food snack made of soft lentil dumplings soaked in creamy yogurt and topped with tangy chutneys.
This recipe for dahi vada is perfect for parties, festive occasions like Holi or Diwali, or simply when you want to enjoy a refreshing chaat at home.
Ragda Pattice, Pav Bhaji, Shami Kababs, and Air Fryer Pani Puri are my go to recipes for parties.
Dahi Vada holds a special place in my heart as my favorite Indian chaat dish from childhood. My mom would make it quite often, and it is a family favorite.
Her recipe is amazing! We all request her all the time to prepare vadas as they would turned out incredibly soft and pillowy, literally melt-in-mouth.
I like to top it with my favorite Imli Ki Tamarind chutney and Mint Coriander Chutney or Green Mango Chutney, a generous sprinkle of roasted cumin powder, and a hint of red chili powder. And honestly, it transforms into the most delightful dish!
I follow my mom's recipe and the dahi vada comes out perfect! It has now become a favorite among friends and family here in the US. I make dahi bhalla chaat all the time, be it for parties, potlucks, or picnics, it's a must-have dish.
At my last Diwali party, I prepared Paneer Butter Masala, Zucchini Kofta Curry, Aloo Gobi Matar, Homemade Naan, and Dahi Vada, and the festive menu turned out to be an absolute hit!
Today, I am sharing my mom's fool-proof recipe for dahi vada, with all the tips and tricks that help me always make the softest dahi Bhalla chaat!
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About Dahi Vada
Dahi means "yogurt" and vada means "deep-fried lentil fritters". Dahi Vada or Dahi Bhalla is a dish made of soft lentil fritters, immersed in creamy yogurt and with flavorful chutneys.
The two most common chutneys are Imli Ki Chutney and Green Chutney. Topped with a generous sprinkle of spices like roasted cumin powder and chili powder, provides a burst of flavor in every bite.
The lentil fritters, soaked until tender, offer a delightful contrast to the cool, tangy yogurt, creating a harmonious blend of textures and tastes.
Dahi vada can be enjoyed as an appetizer or snack, in the form of Dahi Bhalla Chaat, or as a flavorful side dish. This dish is naturally vegetarian and gluten-free, and for those looking for a vegan option, it can easily be prepared using vegan yogurt.
About Dahi Vada Recipe
The dahi vada recipe is prepared using urad dal vadas that are deep-fried until golden and then soaked in warm water to make them soft.
Once ready, the vadas are smothered with fresh curd, tangy tamarind chutney, spicy green chutney, and sprinkled with roasted cumin, red chili, and chaat masala. The combination of flavors is irresistible and makes this dish a favorite across India.
Dahi Vada is also known as "Dahi Bhalla" in Punjab, "Thayir Vadai" in Tamil, "Perugu Garelu" in Telugu, "Doi Bora", Begali, "Dahi Bharay" in Marathi, "Mosaru Vade" in Kannada, "Dahi Bara" in Odia.
About Dahi Bhalla Recipe
In North India, this dish is popularly known as dahi bhalla recipe. The recipe of dahi bhalla is very similar to dahi vada but is often garnished with extra toppings like pomegranate seeds, coriander leaves, and crunchy sev for added texture.
Whether you follow the recipe dahi bhalla or the dahibara recipe from Odisha, each version has its own charm and regional touch.
Ingredients for Dahi Vada Mixture
To prepare the perfect dahi vada mixture, you will need:
- Urad Dal (Black Gram): To make the batter for the vadas.
- Yogurt (Dahi): Yogurt is a key component, provides base for soaking the vadas.
- Tamarind Chutney: Tamarind chutney is drizzled over the yogurt-soaked vadas, adds a sweet and tangy flavor to the dish.
- Mint-Coriander Chutney: Mint Coriander Chutney or Green Mango Chutney is used as a topping to add a burst of freshness to the dish.
- Roasted Cumin Powder: It is sprinkled over the yogurt for an additional layer of taste.
- Red Chili Powder: Adds a mild heat to the dish, balancing the sweetness of the chutneys and the creaminess of the yogurt.
- Asafoetida (Hing): Is added to the batter for its digestive properties and to enhance the overall flavor.
- Salt and Sugar: Salt is used to season both the lentil batter and the yogurt, while sugar, if used, to add a subtle sweetness and to balance the savory and tangy elements.
Recipe Dahi Vada (Step by Step)
Preparing Dahi Vada requires some planning, as you must soak the lentils for a few hours before preparing the batter for the vadas.
The good thing is that the chutneys can be made ahead of time before assembling the Dahi Vada chaat.
Step 1: Soak the Lentils
Wash and soak urad dal and moong dal in water for at least 4-6 hours or overnight.
Step 2: Make Vada Batter
Rinse and drain the lentils. In a mixture grinder, combine lentils, ginger, green chilies, and salt. Grind the soaked dal to a smooth paste, adding minimal water if needed. The batter should be thick, but in a dropping consistency.
Transfer the batter to a clean bowl. Now, using your hands, or a whisk, whip the batter until it turns pale in color.
For soft dahi vada, it is important to whisk the batter vigorously to achieve light and fluffy vada batter. Do not skip this step or the vadas will turn hard.
To test if the batter is ready, take a small portion of the batter and drop it in a bowl of water. If the batter immediately rises and floats in the water, the batter is ready.
Step 3: Fry Vada
Heat oil in a kadai or a wok. The oil should be moderately hot, before frying the vadas. Check the temperature of the oil, by dropping a drop of batter in the hot oil, it should rise immediately at the top of oil. Reduce the heat to medium.
You can use your hand or a spoon dipped in water, to prevent the batter from sticking and add small portions of batter to the oil. Fry until the vadas turn golden brown on both sides, flip the vadas in between. Remove the vadas in to a strainer, to remove any excess oil.
Fry vadas in batches, maintain the temperature of the oil, it should be medium hot. Do not overcrowd the wok while frying vadas.
Step 4: Soak the Vada
Unlike many recipes that call for soaking the vadas just once, my mom's exceptional technique sets her recipe apart. She soaks the vadas twice – first in lukewarm water to achieve a soft texture, and then in buttermilk to absorb the tangy flavor.
The initial soak makes the vadas soft, while the second ensures they absorb the buttermilk, retaining moisture when submerged in the yogurt sauce. This method not only preserves the yogurt's consistency but also prevents it from thickening when the vadas are incorporated.
As soon as the vadas are fried, drop them in lukewarm water. Soak the fried vadas in warm water for about 20-30 minutes. They should become soft. Gently, squeeze the vadas between your palms and add them to a buttermilk mixture. At this point the vadas can be stored in the refrigerator for 3-4 days. All you need is to assemble the vadas, add some yogurt, top it with chutneys and you are ready to rock!
Step 5: Assemble the Dahi Vada
Whisk the Yogurt until smooth. Add salt, roasted cumin powder, black salt, and sugar (if using). Mix well. Alternatively, for a creamy, velvety, smooth texture, pass the yogurt through a sieve.
Arrange the vadas from step 4, no need to squeeze the vada from buttermilk, they are ready to use. Pour the yogurt mixture over the vadas, ensuring they are well covered. Drizzle Tamarind chutney and Mint Coriander Chutney or Green Mango Chutney over the yogurt. Sprinkle roasted cumin powder, red chili powder, chopped coriander leaves, pomegranate seeds, and sev on top.
Refrigerate the Dahi Vadas for at least 1-2 hours before serving. Serve chilled Dahi Vada and enjoy the burst of flavors and textures.
Adjust the spice levels and sweetness according to your taste preferences. This recipe is versatile, and you can customize the toppings based on your liking.
Storage
To store Dahi Vada, refrigerate them in an airtight container, ensuring they remain fresh for up to 3-4 days.
While freezing assemble dahi vada chaat is not recommended for optimal texture. However, you can freeze the vadas without yogurt. Fry the vada, and store it in a sealed container for up to one month. Thaw and soak the vada in yogurt before serving, Step 4 and Step 5.
Tips For Melt-In-Mouth, Soft Dahi Vada
To achieve melt-in-mouth soft Dahi Vada, consider the following tips:
- Soak the urad dal for an adequate amount of time, usually 4-6 hours or overnight. This ensures that the lentils are soft enough for easy grinding.
- Grind the soaked urad dal to a smooth consistency. Avoid adding too much water while grinding to maintain the thickness of the batter.
- Whip the batter vigorously to incorporate air, making it lighter and fluffier. This contributes to the softness of the vadas.
- Maintain the oil temperature at a consistent medium heat. Frying at the right temperature ensures even cooking and prevents the vadas from turning too crispy.
- Don't skip the double soaking technique, as mentioned earlier, to soak the vadas first in lukewarm water and then in buttermilk. This process enhances their softness and moisture content.
- Allow excess water to drain properly after the initial soak. Squeeze the vadas gently to remove excess water.
- Season the yogurt mixture properly with salt, sugar, and roasted cumin powder. A well-balanced yogurt mixture complements the soft vadas.
- Allow the assembled Dahi Vada to chill in the refrigerator for at least 1-2 hours before serving. This enhances the flavors and texture.
Variations & Substitutions
- Dahibara Recipe (Odisha style): Served with spiced water along with yogurt.
- Low-fat version: Air-fry the vadas instead of deep-frying.
- South Indian twist: Pair with coconut chutney and a tempering of curry leaves.
- Gluten-free: The dish is naturally gluten-free; just ensure hing (asafoetida) is omitted or replaced.
FAQ's
The main ingredients of dahi vada recipe include urad dal (skinned black gram) soaked and ground into a smooth dahi vada mixture, along with green chilies, ginger, and salt. To serve, the soft vadas are topped with whisked yogurt, tamarind chutney, green chutney, roasted cumin, red chili powder, and chaat masala for authentic dahi bhalla recipe flavor.
The secret to soft dahi vada recipe lies in making a fluffy dahi vada mixture by whisking the urad dal batter until light and airy. Always soak the fried vadas in warm water before adding yogurt, which keeps the recipe dahi vada soft and spongy.
The main difference between dahi vada and dahi bhalla recipe is that dahi vada is usually kept simple with yogurt and chutneys, while dahi bhalla is more elaborate with toppings like pomegranate, sev, and spices. In short, both recipe dahi vada and recipe dahi bhalla are similar, but the presentation and garnishes set them apart.
The best dal for dahi vada recipe or recipe dahi bhalla is urad dal (skinned black gram), as it gives the vadas a soft and fluffy texture. Some variations of dahibara recipe also use a mix of urad dal and moong dal for lighter vadas in the dahi vada mixture.
Dahi Vada Recipe | Easy Dahi Bhalla Recipe
Ingredients
Ingredients for vada:
- ¾ cup urad dal ,split black gram lentils, hulled
- ½ inch ginger ,chopped
- 1-2 green chili ,adjust to taste
- A pinch of asafoetida (hing)
- Salt to taste
- 2-3 cup Oil for frying
For Soaking the Vada: (First Soak)
- 3 cup water ,lukewarm
- salt to taste
For Buttermilk Mixture: (Second Soak)
- ½ cup thick plain Yogurt ,homemade or store-bought
- 3 cup water ,at room temperature
- salt to taste
For Assembling Dahi Vada: (Makes 10-12 servings)
- 2 cups thick plain Yogurt ,homemade or store-bought
- Salt to taste
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- ½ cup Tamarind chutney ,to taste
- 3-4 tablespoon Mint Coriander Chutney or Green Mango Chutney ,to taste
For Garnish (Optional):
- Handful of Fresh coriander leaves ,chopped
- Handful of Pomegranate seeds
- ¼ teaspoon roasted cumin powder
- ⅛ teaspoon red chili powder ,to taste
- 1-2 tablespoon sev or boondi
Instructions
Step 1: Soak the Lentils
- Wash and soak urad dal in water for at least 4-6 hours or overnight.
Step 2: Make Vada Batter
- Rinse and drain the lentils. In a mixture grinder, combine lentils, ginger, green chilies, and salt. Grind the soaked dal to a smooth paste, adding minimal water if needed. The batter should be thick but in a dropping consistency.
- Transfer the batter to a clean bowl. Now, using your hands, or a whisk, whip the batter until it turns pale in color.Note: For soft dahi vada, it is important to whisk the batter vigorously to achieve light and fluffy vada batter. Do not skip this step or the vadas will turn hard.
- To test if the batter is ready, take a small portion of the batter and drop it in a bowl of water. If the batter immediately rises and floats in the water, the batter is ready.
Step 3: Fry Vada
- Heat oil in a kadai or a wok. The oil should be moderately hot, before frying the vadas. Check the temperature of the oil, by dropping a drop of batter in the hot oil, it should rise immediately at the top of oil. Reduce the heat to medium.
- You can use your hand or a spoon dipped in water (to prevent the batter from sticking to the spoon), and add small portions of batter to the oil. Fry until the vadas turn golden brown on both sides, flip the vadas in between. Remove the vadas into a strainer, to remove any excess oil.
- Fry vadas in batches, maintain the temperature of the oil, it should be medium hot. Do not overcrowd the wok while frying vadas.
Step 4: Soak the Vada
- First Soak: As soon as the vadas are fried, drop them in lukewarm water. Soak the fried vadas in warm water for about 20-30 minutes. They should become soft.
- Second Soak: In a bowl, blend ingredients for the buttermilk mixture - yogurt, water, and salt. Gently, squeeze the vadas from the lukewarm water, between your palms and add them to a prepared buttermilk mixture. Note: At this point, the vadas can be stored in the refrigerator for 3-4 days.
Step 5: Assemble the Dahi Vada
- Whisk the yogurt until smooth. Add salt, roasted cumin powder, black salt, and sugar (if using). Mix well. Optional: Alternatively, for a creamy, velvety, smooth texture, pass the yogurt through a sieve.
- Arrange the vadas from step 4, no need to squeeze the vada from buttermilk, they are ready to use. Pour the yogurt mixture over the vadas, ensuring they are well covered. Drizzle tamarind chutney and mint-coriander chutney over the yogurt. Sprinkle roasted cumin powder, red chili powder, chopped coriander leaves, pomegranate seeds, and sev on top.
- Refrigerate the Dahi Vadas for at least 1-2 hours before serving. Serve chilled Dahi Vada and enjoy the burst of flavors and textures.
- Adjust the spice levels and sweetness according to your taste preferences. This recipe is versatile, and you can customize the toppings based on your liking.
Notes
Tips to make melt-in-mouth, soft Dahi Vada
To achieve melt-in-mouth soft Dahi Vada, consider the following tips:- Soak the urad dal for an adequate amount of time, usually 4-6 hours or overnight. This ensures that the lentils are soft enough for easy grinding.
- Grind the soaked urad dal to a smooth consistency. Avoid adding too much water while grinding to maintain the thickness of the batter.
- Whip the batter vigorously to incorporate air, making it lighter and fluffier. This contributes to the softness of the vadas.
- Maintain the oil temperature at a consistent medium heat. Frying at the right temperature ensures even cooking and prevents the vadas from turning too crispy.
- Don't skip the double soaking technique, as mentioned earlier, to soak the vadas first in lukewarm water and then in buttermilk. This process enhances their softness and moisture content.
- Allow excess water to drain properly after the initial soak. Squeeze the vadas gently to remove excess water.
- Season the yogurt mixture properly with salt, sugar, and roasted cumin powder. A well-balanced yogurt mixture complements the soft vadas.
- Allow the assembled Dahi Vada to chill in the refrigerator for at least 1-2 hours before serving. This enhances the flavors and texture.
How to store Dahi Vada?
- To store Dahi Vada, refrigerate them in an airtight container, ensuring they remain fresh for up to 3-4 days.
- While freezing assemble dahi vada chaat is not recommended for optimal texture. However, you can freeze the vadas without yogurt. Fry the vada, and store it in a sealed container for up to one month. Thaw and soak the vada in yogurt before serving, Step 4 and Step 5.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Anjali S says
I tried this dahi vada recipe yesterday and it came out so soft and fluffy! The chutneys made it taste like authentic street food.
Jyoti Behrani says
Thanks, Anjali! I'm so glad you enjoyed the recipe for dahi vada. Using a well-whisked dahi vada mixture really makes the vadas airy and soft.
Sanya K says
I followed your dahi vada recipe exactly, and it turned out perfect! The yogurt was creamy and the vadas were soft.
Jyoti Behrani says
Thanks, Sanya! I'm thrilled your recipe for dahi vada came out perfect. Using thick yogurt really elevates the taste of this dahi vada mixture.
Rohan M says
Can I make this dahi bhalla recipe in advance for a party?
Jyoti Behrani says
Absolutely, Rohan! You can prepare the dahi bhalla recipe vadas 1-2 days ahead and few hours before, soak them in water, and add yogurt and chutneys just before serving. This keeps your recipe dahi bhalla fresh and tasty.
Aditya R says
Can I make this dahi bhalla recipe in an air fryer instead of deep frying?
Jyoti Behrani says
Hi, Aditya- Sorry, I have not tried this recipe in an air fryer. But you can follow the same recipe and make dahi bhalla in a appe pan in less oil for a healthier version. Just ensure the dahi vada recipe vadas remain soft and spongy by soaking them in warm water after shallow frying.
Priya N says
I loved the dahibara recipe variant! The spiced water added such a unique flavor.
Jyoti Behrani says
Thanks, Priya! The dahibara recipe is indeed a delightful twist on the classic dahi vada recipe. The spiced water keeps the vadas soft and adds that signature Odia flavor.
Meera J says
The dahibara recipe was amazing! I loved the spiced water and yogurt combination.
Jyoti Behrani says
Glad you enjoyed it, Meera! The dahibara recipe is a unique twist on the classic dahi vada recipe, and the spiced water keeps the vadas soft and flavorful.
Karan S says
I tried making the dahi vada mixture in advance, but the vadas became a bit dense. Any tips?
Jyoti Behrani says
Hi Karan! For the best dahi vada recipe results, always whisk the dahi vada mixture right before frying. This ensures airy, soft vadas perfect for recipe dahi bhalla as well.
Vikram P says
I never knew making dahi vada at home could be this easy. Your step-by-step instructions were so helpful!
Jyoti Behrani says
Thanks, Vikram! Following a proper dahi vada mixture and step-by-step method makes the recipe of dahi bhalla really simple and delicious.
Tanya B says
This dahi vada recipe was a hit with my kids! They loved the chutneys and soft vadas.
Jyoti Behrani says
That's wonderful, Tanya! I'm glad the recipe dahi vada was a family favorite. Pairing the soft vadas with flavorful chutneys makes this dahi bhalla recipe irresistible.
Neha V says
This recipe of dahi bhalla was a hit at my Diwali party! Everyone asked for the chutney recipe too.
Jyoti Behrani says
That's wonderful, Neha! I'm so glad the recipe of dahi bhalla was a crowd-pleaser. Pairing the soft vadas with fresh chutneys really makes the dahi vada recipe stand out.