Fluffy, tender, soft, tangy and sweet Dahi Vada are a combination of all your favorite flavors and textures in one tasty snack. They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys. Try my heirloom and classic Dahi Vada recipe with step-by-step photos for a fun appetizer or shareable party treat.
What is Dahi Vada?
Dahi Vada are a popular street food from North India. “Dahi” means yogurt and “Vada” means deep fried fritters or dumplings, and the recipe is about as straightforward as it sounds.
Fluffy, melt-in-your-mouth dumplings are coated in a simple creamy yogurt, and topped with classic Indian chutneys.
Dahi vada are often made for special occasions and festivals, but can also be enjoyed anytime for a party snack or appetizer.
A perfect dahi vada recipe starts with tender and puffy homemade fried lentil fritters that are soaked in water, drained, and then covered in tangy whipped yogurt.
These fluffy fritters are traditionally made with the ivory colored skinned urad dal, also known as black gram or urad bean or matpe bean.
Generous helpings of both spicy green coriander chutney and sweet tamarind chutney are beautifully drizzled over the top before serving.
The result is an impressive and delicious snack that includes just the right balance of sour, sweet, savory, and spicy flavors in every bite.
While dahi vada do require some time to make, you’ll quickly see with one taste how very worth every bit of effort they are. And, much of the prep work – like making both of the chutneys and yogurt – can be done well in advance.
Follow my step-by-step instructions with photos below to learn how to make the best traditional, authentic dahi vada recipe from scratch, with tips to ensure they turn out terrific every time.
You can also check the salty and savory South Indian variation of dahi vada called as Thayir Vada which has a complete different taste and flavor profile.
Restaurant style Dahi vada recipe
Ingredients:
1 cup urad dal (black gram)
2 cups yogurt (curd)
1 tsp salt (or to taste)
1 tsp roasted cumin powder
1 tsp red chili powder
1 tsp chaat masala
1/2 tsp black salt (kala namak)
1/2 cup tamarind chutney (optional)
1/4 cup mint-coriander chutney (optional)
Oil for deep frying
For the vada batter:
Wash and soak the urad dal in water for at least 4 hours or overnight.
Drain the soaked dal and grind it into a smooth paste using very little water. The batter should be thick and fluffy.
Add salt to the batter and mix well.
For frying the vadas:
Heat oil in a deep frying pan or kadhai over medium heat.
Wet your hands and take a small portion of the batter, shape it into a small ball, and flatten slightly.
Carefully slide the vadas into the hot oil and fry until they turn golden brown and crispy.
Once fried, remove the vadas from the oil and drain excess oil on paper towels.
For assembling Dahi Vada:
Soak the fried vadas in warm water for about 10-15 minutes. This helps to make them soft.
Squeeze out the excess water from the vadas gently by pressing them between your palms.
Arrange the squeezed vadas in a serving dish.
Whisk the yogurt until smooth and add a little water to adjust the consistency if needed.
Pour the yogurt over the vadas, covering them completely.
Sprinkle roasted cumin powder, red chili powder, chaat masala, and black salt over the yogurt.
Optionally, drizzle tamarind chutney and mint-coriander chutney over the vadas.
Refrigerate the Dahi Vadas for at least an hour before serving to allow the flavors to meld.
Your restaurant-style Dahi Vada is ready to be served. Enjoy the creamy, tangy, and spicy flavors.
