Dahi Vada

4 from 17 votes

Dahi Vada (Dahi Bhalla, Dahi Bara) is a delicious chaat dish where fried lentil dumplings are topped with yogurt, chutneys, and spices. Learn to make the softest North Indian style dahi vada at home using my easy recipe.

Side shot of dahi vada served ina plate along with holi colours.
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About Dahi Vada

Dahi Vada (Dahi Bhalla, Dahi Bara) is a delicious Chaat recipe where fried lentil dumplings are topped with refreshing yogurt, chutneys, and spices.

You will find a lot of street chaat shops in India selling this dish.

It is also made in homes for festivals and special occasions like marriages, get-togethers, etc.

Making Dahi Vada at home might look intimidating as many times, the vadas don’t come out soft and get a hard center.

After trying the recipe multiple times, I have come up with this foolproof recipe using which your vadas will turn out soft like a cloud every time. The best part is that this recipe is super simple too.

Dahi vada is made slightly differently in North India and South India. In this post, I am sharing a North Indian style recipe.

My recipe serves 15 people but you can easily halve, double, or triple it as per your requirements.

Here are some more chaat recipes that you may like

Ingredients

For The Vada

To make the vada, you will need white urad dal (split and skinned black lentils), fresh ginger, green chilies, baking soda, and salt.

Traditionally, dahi vada are made using white urda dal, but to. make them lighter, some people use half urad dal and half yellow moong dal.

For The Soaking Liquid

To soak the vada, you will need lukewarm water, salt, and asafetida (hing).

For The Topping

Yogurt (Dahi, Curd) – Soft vada are topped with creamy yogurt. You will need sugar and salt to add to the yogurt.

Others – You will also need Green Chutney, Tamarind Chutney, dahi vada masala powder, red chili powder, Roasted Cumin Powder, salt, and cilantro (fresh coriander leaves).

You can either make the chutneys at home or buy them from an Indian grocery store.

If you want to use the vadas later, just keep them in the refrigerator for 2-3 days.

Before using, dip them in soaking water for 20-25 minutes and then top them with curd.

Pro Tips By Neha

After experimenting this trick on my Indian Style Coffee Recipe, I now use it for anything that needs good whisking.

Another tip to check if the Dahi Bara batter is whisked properly, you can turn the bowl in which you are whisking the batter upside down and the batter should not fall down.

This is a little tricky because if the batter is not whisked well, it will fall down and you will have a lot to clean up 🙂

While frying the Dahi Bhalla, fry them on medium heat, and as soon as you drop them in oil, keep pouring oil over them using a ladle to seal the air inside.

South Indian Style Dahi Vada

To make South Indian Style Dahi Vada, make the batter for the vada in the same manner as mentioned below.

While shaping the vada, just make a hole in the centre of the vada and then fry as mentioned.

Soak the fried vadas in hot milk.

For the curd mixture, whisk the curd until smooth. Add ginger and green chilli paste, chopped coriander, salt and sugar and whisk well.

Take out the vada in serving plate and top with curd mixture.

Make a tempering of vegetable oil, curry leaves, urad dal and hing and pour it over the Vadas.

How To Make Dahi Vada

Wash the dal and soak in 3-4 cups of water for 4-5 hours.

washed Urad Dal in a bowl.
Soaked urad dal in a bowl

Drain the water and add the dal in a blender along with ginger, green chilli and salt.

Water drained from the soaked dal.

Blend the dal to make a thick paste. Add just add 2-3 teaspoon of water while grinding the dal.

Soaled dal along with ginger nad green chilli added in the blender.
dal ground to a very fine paste in the jar of a blender

Use your hands and whisk the dal for 4-5 minutes until it is very light. Cover the bowl and keep aside for 15 minutes. Add the baking soda and whisk for another minute.

Baking soda added to whisked Ground dal

Take a bowl filled with water and drop a small drop of batter in it. If the batter immediately starts to float on top of the water, the batter is ready. If not, then whisk it some more.

Batter floating on top of water in a bowl

Heat oil for frying in a pan.

Oil heating in a pan

Wet your hands with water and take out a small portion of the batter in your palms. Shape it into a flat round vada.

dal batter shaped into a vada

Drop the vada in hot oil. Simmer the heat to medium-low and fry all the vadas until they are golden brown.

Dahi Vada dropped in hot oil

Drain on a plate. 

Fried dahi vada on a plate

Add the fried vada in soaking water and let them soak for 15 minutes. Press the vada lightly between your palm and arrange them in the serving plate.

Soaked dahi vada on the serving plate

Top with whisked curd.

dahi vada topped with curd

Top with coriander mint chutney and tamarind chutney.  Sprinkle dahi vada masala, red chilli powder, roasted cumin powder, salt and fresh coriander. Chill for a few hours in the refrigerator. Serve chilled.

Dahi Vada topped with chutney

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Dahi Vada or Dahi Bhalle are fried lentil dumplings, topped with curd, variety of chutney and spices. It's a famous Indian Chaat recipes and a very popular street food.
4 from 17 votes

Soft North Indian Dahi Vada Recipe (Dahi Bhalla)

It is fried lentil dumplings, topped with curd, variety of chutney and spices. It's a famous Indian Chaat recipes and a very popular street food. 
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 people

Ingredients 

For the Vada

  • 1 cup Urad Dal
  • 1 teaspoon Ginger (Chopped)
  • 1 teaspoon Green Chilli (Chopped)
  • 1 pinch Baking Soda
  • Oil for frying

For soaking water

  • ¼ teaspoon Hing
  • 1 litre Water
  • 1 teaspoon Salt

For curd

  • 3 cups Curd (Whisked)
  • 1 teaspoon Sugar
  • ½ teaspoon Salt

For Topping

  • ¼ cup Coriander Mint Chutney
  • ¼ cup Tamarind Chutney
  • 1 teaspoon Dahi Vada Masala
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Roasted Cumin Powder
  • Salt to taste
  • 2 tablespoon Fresh Coriander (Chopped)
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Instructions 

For vada

  • Wash the dal and soak in 3-4 cups of water for 4-5 hours.
  • Drain the water and add the dal in a blender along with ginger, green chilli and salt.
  • Blend the dal to make a thick paste. Just add 2-3 teaspoon of water while grinding the dal.
  • Use your hands and whisk the dal for 4-5 minutes until it is very light.
  • Cover the bowl and keep aside for 15 minutes.
  • Add the baking soda and whisk for another minute.
  • Take a bowl filled with water and drop small drop of batter in it.
  • If the batter immediately starts to float on top of the water, the batter is ready.
  • If not, then whisk it some more.
  • Heat oil for frying in a pan.
  • Wet your hands with water and take out small portion of the batter in your palms. Shape it into a flat round vada.
  • Drop the vada in hot oil. Simmer the heat to medium low and fry all the vadas until they are golden brown.
  • Drain on a plate.

For the soaking water

  • Mix all the ingredients in a bowl and keep aside.

For curd

  • Whisk the curd with sugar and salt and keep aside

Assembly

  • Add the fried vada in soaking water and let them soak for 15 minutes.
  • Press the vada between your palm lightly and arrange them in the serving plate.
  • Top with whisked curd.
  • Top with coriander mint chutney and tamarind chutney.
  • Sprinkle dahi vada masala, red chilli powder, roasted cumin powder, salt and fresh coriander.
  • Chill for a few hours in refrigerator.
  • Serve chilled.

Notes

You can stuff the dahi vada with a mixture of cashew nuts, coconut, raisins and ginger. Just chop these ingredients and keep a little in the centre of the batter and cover it up with more batter.
Do not add more water while grinding the dal. It will become difficult to shape it into vadas. 
Fry the vadas on medium low heat otherwise they will not cook in the centre.
If you want to use the vadas later, just keep them in refrigerator for 2-3 days. Before using, dip them in soaking water for 20-25 minutes and then top with curd. 
To make soft dahi vada recipe with soft centre, the trick is to whip the lentil paste until it is very light and fluffy. After grinding the lentils to a fine paste in a grinder, whisk it using your hands for 2-3 minutes.
Add a little baking soda while whisking it. Then take a bowl filled with water and drop a small ball of the batter in it. If the drop immediately starts to float on top, the batter is ready to fry.
A pro tip to whisk your dahi vada batter is to use electric mixer to whisk the batter until it light and fluffy. It saves a lot of muscle work and the batter is soft as cloud. After experimenting this trick on my Indian style Coffee Recipe, I now use it  for anything that needs a good whisking.
Another tip to check if the Dahi Vada batter is whisked properly, you can turn the bowl in which your are whisking the batter upside down and the batter should not fall down. This is a little tricky because if the batter is not whisked well, it will fall down and you will have a lot to clean up 🙂
While frying the dahi bada, fry them on medium heat and as soon as you drop them in oil, keep pouring oil over them using a ladle to seal the air inside.
Double frying the vada also makes them crunchy from outside and soft from inside.
Assemble the dahi vada 2-3 hours before serving. It allows the flavours to soak in the vadas. Just top with more chutney and spices at the time of serving and  you are good to go.

Nutrition

Calories: 137kcal, Carbohydrates: 15g, Protein: 12g, Fat: 2g, Sodium: 512mg, Potassium: 180mg, Fiber: 5g, Sugar: 1g, Vitamin A: 55IU, Vitamin C: 1.2mg, Calcium: 45mg, Iron: 3mg
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4 Comments

  1. Hi Neha,
    I tried this recipe again today and I whisked the batter for quite a long time but it didn’t rise in water. Anyway I ran out of time so had to fry them anyway.

    Could you tell me what I did wrong ?

    Looking forward to hear from you.

  2. 5 stars
    Tried this recipe today with half moong and half urad daal and the bhallas came out super light and delicious! I will definitely be recommending this recipe to family and friends and making it again! Thanks Neha!