Dahi Vada Recipe

Dahi Vadas are a delicious preparation of lentil dumplings dipped in a sweet and savory yogurt. Topped with chaat masala, Dhania Pudina Ki Chutney and Khajur Imli ki Chutney, it is perfect for festival foods or a light yet delicious snack.

Cooking time
30 min


    Ingredients for Vada

    • 1 cup White Urad Dal (Whole)
    • Salt    , to taste
    • 1 packet Saffola Masala Oats- Classic Masala

    Ingredients for the Yogurt

    • 3 cups low fat yogurt
    • 1/2 teaspoon Black Salt (Kala Namak)
    • 1 teaspoon Chaat Masala Powder
    • 1 teaspoon Cumin powder    , roasted and powdered
    • 1 teaspoon Sugar
    • Salt to taste
    • 2 tablespoons Date tamarind chutney
    • 2 tablespoons Green chutney

    Green Chutney

    • 50 grams Coriander leaves
    • 25 grams mint leaves
    • 5 grams green chillies
    • 5 grams ginger
    • Salt to taste
    • 1 teaspoon lemon juice
    • 1 teaspoon sugar

    Date Tamarind Chutney

    • 50 grams dates
    • 15 grams tamarind
    • 15 grams jaggery
    • A pinch of salt

How to make Dahi Vada

    • To begin, soak the urad dal for 2 hours in water. Grind the lentils with salt, adding just enough water to make into a thick and smooth batter.
    • Add a spoon of the lentil batter into each cavity, cover the pan and allow it to steam in medium heat.
    • Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides. Repeat the above process with the remaining portions of the batter.
    • Now heat a big broad pot of water. Once it has reached the boiling point, turn off heat. Add the pan steamed vadas to the hot water. Don’t add too many at a time.
    • Give enough space for the vadas to breathe, as they tend to expand more in water. Let the vada’s soak in water for about 5 minutes or until have turned soft. Once all the vadas are soaked and softened, scoop out draining any excess water, without squeezing them.
    • Set them aside in a serving dish. 
    • Now, whisk the yogurt, black salt, chaat masala, cumin powder, salt and sugar.
    • Pour the yogurt mixture evenly over the vadas, covering them completely. Refrigerate for a couple of hours before serving.
    • To Make the Green Chutney, blend all the ingredients together along with a little water to make a smooth paste, once well blended, check the salt and adjust to suit your taste.
    • To make the Date Chutney, cook the dates and tamarind along with the jaggery, salt and 1/2 cup of water in a pressure cooker for one whistle. Allow it to cool and blend to make a smooth paste.
    • Serve a couple of Dahi Vadas in an individual serving bowl like a dessert bowl. Drizzle date chutney and green chutney and serve.

Leave a comment Your email address will not be published. Required fields are marked*



very good

Dec 27, 2017

No votes yet

Very food

recipe is very helpful.

Dec 27, 2017

No votes yet


food is good.

Dec 27, 2017

No votes yet
contribute healthy & tasty recipes

If you’d like to share a healthy & tasty recipe with the other fit foodies, submit it today.

ask our experts

If you have any queries related to any fit foodie recipe, feel free to drop in a line, our expert will reply to you at the earliest.