Dahi Vada Recipe- Authentic Urad Dal Vadas in Sweet Yogurt

Last Updated on 2 months by Neha Deshmukh

Dahi Vada Recipe- Authentic Urad Dal Vadas in Sweet Yogurt

Hey everyone! If you’ve ever craved that melt-in-your-mouth, tangy-sweet goodness of Dahi Vada, you’re in the right place. This recipe is a little piece of my childhood – I remember my grandmother making these for every festival, and the aroma alone was enough to get us all excited. It seems complicated, but trust me, it’s totally achievable, and the result is so worth it. Let’s get started!

Servings: 20 vada
Cooking Time: 30 mins
Preparation Time: 10 mins
Difficulty: Easy

Why You’ll Love This Recipe

This Dahi Vada recipe isn’t just about the taste (though that’s a huge part of it!). It’s about the experience – the soft, fluffy vadas, the cool, sweet yogurt, and the burst of flavors from the chutneys and spices. It’s a perfect appetizer, a delightful snack, or even a light meal. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these amazing Dahi Vadas:

• 1 cup urad dal (split black lentils)
• ¼ cup moong dal (split yellow lentils)
• 1 green chilli, finely chopped
• 1 inch ginger, grated
• 1 tsp salt (plus ½ tsp for the water & ½ tsp for the curd)
• Oil for frying
• 5 cups hot water
• ¼ tsp hing (asafoetida)
• 2 cups curd (plain yogurt)
• 2 tbsp sugar
• Boondi (small fried chickpea flour balls) for garnish
• Green chutney, for garnish
• Tamarind chutney, for garnish
• Coriander leaves, chopped, for garnish
• Spices (cumin powder, red chilli powder) for garnish

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Urad Dal & Moong Dal – The Perfect Blend: Using both urad and moong dal creates the perfect texture. Urad dal gives the vadas their fluffiness, while moong dal adds a nice lightness.
• The Significance of Hing (Asafoetida): Don’t skip the hing! It adds a wonderful savory depth to the vadas and aids in digestion. A little goes a long way, so ¼ tsp is perfect.
• Curd is Key: Use full-fat yogurt for the best, creamiest results. You can strain it through a muslin cloth for an even thicker consistency if you like.

Regional Variations in Dahi Vada

Dahi Vada isn’t a one-size-fits-all dish! You’ll find variations all over India. In some regions, they add a touch of cardamom to the yogurt. Others prefer a spicier chutney. My friend’s family in Uttar Pradesh adds a sprinkle of bhuna jeera (roasted cumin powder) – it’s delicious! Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal and moong dal separately in plenty of water for at least 5 hours, or even overnight. This is crucial for fluffy vadas.
2. Drain the dals well. Then, in a blender, combine the urad dal, moong dal, green chilli, and ginger. Blend with a little water to form a very smooth paste. It should be almost like a thick batter.
3. Transfer the batter to a bowl. Whisk it vigorously with 1 tsp of salt until it’s light and fluffy. If the batter seems too runny, add a tablespoon or two of rice flour.
4. Heat oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny bit of batter into it – it should sizzle and rise to the surface immediately.
5. Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy on all sides.
6. Remove the vadas with a slotted spoon and drain them on paper towels to remove excess oil.
7. Now, for the important soaking step! In a large bowl, heat 5 cups of water and add ½ tsp of salt and ¼ tsp of hing. Bring to a boil. Gently place the fried vadas into the hot water and let them soak for about 30 minutes. This makes them super soft and spongy.
8. While the vadas are soaking, prepare the sweetened curd. In a separate bowl, whisk together the curd, sugar, and ½ tsp of salt until smooth and creamy.
9. Gently squeeze the soaked vadas to remove excess water. Arrange them on a serving plate.
10. Pour the sweetened curd generously over the vadas.
11. Garnish with green chutney, tamarind chutney, boondi, a sprinkle of cumin powder and red chilli powder, and chopped coriander leaves.
12. Chill for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years that will help you make the perfect Dahi Vadas:

• Soaking & Grinding the Dal for Fluffy Vadas: Don’t rush the soaking process! The longer the dals soak, the fluffier your vadas will be. And make sure the paste is super smooth – any grainy bits will result in dense vadas.
• Achieving the Right Batter Consistency: The batter should be thick enough to hold its shape when dropped into the oil, but not so thick that it’s difficult to fry.
• Frying for Perfection – Temperature & Technique: Maintaining the right oil temperature is key. If the oil is too hot, the vadas will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dahi Vada: Use plant-based yogurt (soy, coconut, or almond) instead of dairy curd.
• Gluten-Free Dahi Vada: This recipe is naturally gluten-free! Just double-check that your boondi is also gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of green chilli in the batter and the amount of red chilli powder for garnish to suit your taste.
• Festival Adaptations – Janmashtami & Holi: During Janmashtami, Dahi Vadas are often made as an offering to Lord Krishna. For Holi, you can add a touch of rose water to the curd for a festive flavor.

Serving Suggestions

Dahi Vadas are best served chilled. They make a fantastic appetizer for any Indian meal, or a refreshing snack on a hot day. I love serving them with a side of papdi (crispy fried dough wafers) for extra crunch.

Storage Instructions

Leftover Dahi Vadas can be stored in an airtight container in the refrigerator for up to 24 hours. However, they are best enjoyed fresh, as the vadas tend to lose their crispness over time.

FAQs

Let’s answer some common questions:

What is the key to light and fluffy Dahi Vadas?

Soaking the dals for a long time and grinding them into a very smooth paste are the most important factors. Also, whisking the batter well incorporates air, making it lighter.

Can I make the Dahi Vada batter ahead of time?

Yes, you can! You can grind the dal paste and store it in the refrigerator for up to 24 hours. Just whisk it well before frying.

What is the purpose of soaking the vadas in hot water?

Soaking the fried vadas in hot water rehydrates them, making them incredibly soft and spongy.

Can I use store-bought vadas for this recipe?

You can, but the taste and texture won’t be quite the same as homemade vadas.

How can I adjust the sweetness of the curd?

Simply adjust the amount of sugar you add to the curd. Start with 2 tablespoons and add more to taste.