Urad Dal Vada Recipe – Authentic Indian Dahi Vada with Spiced Yogurt

Last Updated on 3 months by Neha Deshmukh

Urad Dal Vada Recipe – Authentic Indian Dahi Vada with Spiced Yogurt

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Dahi Vada. These fluffy, melt-in-your-mouth lentil fritters drenched in creamy, spiced yogurt are a classic Indian snack, and honestly, once you make them, you’ll be hooked. I first made these for a family gathering and they were gone in minutes! Let’s get started, shall we?

Why You’ll Love This Recipe

This Dahi Vada recipe isn’t just about a delicious snack; it’s about experiencing a little piece of Indian culinary tradition. It’s perfect for festive occasions, a cozy afternoon treat, or even a delightful appetizer. The combination of the crispy vada, the cool, tangy yogurt, and the vibrant tempering is simply irresistible. Plus, it’s surprisingly fun to make!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Whole urad dal (approximately 175g)
• to taste Salt
• for deep frying Oil
• 2 cups thick curd (approximately 480ml)
• 2 Green chilies
• 1 inch Ginger
• 2 tbsps Carrot (grated)
• 2 tbsps Fresh coriander leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Red chilies
• 1 tsp Split gram dal (chana dal)
• pinch Asafoetida (hing)
• 1 sprig Curry leaves

Ingredient Notes

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

• Whole Urad Dal: This is key. Don’t substitute with split urad dal. Whole urad dal gives you that perfect fluffy texture.
• Curd (Yogurt): Use thick, creamy curd. If your curd is too runny, strain it through a muslin cloth for a few hours to thicken it. Homemade is wonderful if you have it, but good quality store-bought works too!
• Tempering Spices: The tempering is where you can really personalize things. Some families add a pinch of turmeric, others prefer more cumin. Feel free to adjust to your liking! In South India, you might find a touch of red chili powder added directly to the yogurt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking 1 cup of whole urad dal in plenty of water for at least 2 hours. This softens the lentils, making them easier to grind.
2. Grind the Batter: Drain the soaked dal and grind it into a smooth paste using minimal water. You want a thick, almost paste-like consistency. This is where patience pays off!
3. Whip it Good: Beat the batter with salt until it becomes light and fluffy. This incorporates air, which is crucial for those airy vadas.
4. Fry Time: Heat oil for deep frying. Wet your hands with water – this prevents the batter from sticking – and shape lemon-sized portions of batter into flattened vadas with a small hole in the center. Carefully drop them into the hot oil and fry until golden brown and crispy.
5. Soak for Softness: Immediately transfer the fried vadas to a bowl of water or buttermilk and let them soak for about 3-5 minutes. This softens them up and makes them wonderfully absorbent.
6. Tempering Magic: Now for the flavor bomb! Heat a little oil in a small pan. Add mustard seeds and let them splutter. Then, add cumin seeds, split gram dal, red chilies, green chilies, grated ginger, a pinch of asafoetida, and curry leaves. Sauté briefly until fragrant.
7. Spiced Yogurt: In a separate bowl, whisk the curd with water and salt until smooth. Pour the tempering over the whisked curd and mix well.
8. Assemble & Garnish: Arrange the soaked vadas on a plate, generously pour the spiced curd over them, and garnish with grated carrot and fresh coriander leaves.

Expert Tips

• Don’t Overgrind: Overgrinding the urad dal can make the batter too liquidy.
• Oil Temperature: Make sure the oil is hot enough before frying. If it’s not, the vadas will absorb too much oil.
• Wet Hands are Key: Seriously, keep your hands wet when shaping the vadas!

Variations

• Sweet Dahi Vada: My grandmother used to add a touch of sugar to the curd for a sweet and savory twist.
• Friend’s Favorite: My friend Priya loves adding a sprinkle of roasted cumin powder on top for extra flavor.
• Spicy Kick: For those who like it hot, add a finely chopped green chili to the yogurt mixture.

Vegan Adaptation

Easily made vegan! Simply substitute the curd with a thick plant-based yogurt (coconut or soy work well).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) doesn’t contain any gluten-based additives.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of green chilies and red chilies in the tempering.
• Medium: Use the recipe as is.
• Hot: Add an extra green chili to the tempering and a pinch of red chili powder to the yogurt.

Festival Adaptations (Janmashtami, Diwali)

Dahi Vada is a popular festive treat, especially during Janmashtami and Diwali. It’s a symbol of prosperity and good luck!

Serving Suggestions

Serve chilled or at room temperature. They’re fantastic as a snack, appetizer, or even a light meal. A sprinkle of chaat masala adds a lovely tangy kick.

Storage Instructions

Dahi Vada is best enjoyed fresh. However, you can store the fried vadas in an airtight container for up to 2 days. Soak them in water or buttermilk just before serving. The spiced yogurt can be stored separately in the refrigerator for up to 3 days.

FAQs

What is the best way to grind the urad dal for the perfect vada texture?

Use a good quality grinder or blender and add water very gradually. You want a thick, smooth paste, not a runny batter.

Can I make the vada batter ahead of time? If so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What type of oil is best for deep frying vadas?

Vegetable oil, sunflower oil, or peanut oil are all good choices.

How can I achieve the perfect fluffy texture for the vadas?

Beating the batter well to incorporate air is key. Also, make sure the oil is hot enough.

Can I use store-bought curd, or is homemade preferred for Dahi Vada?

Good quality store-bought curd works perfectly fine! Just make sure it’s thick and creamy.

What is asafoetida (hing) and can I substitute it?

Asafoetida has a unique pungent flavor that adds depth to the tempering. If you can’t find it, you can omit it, but it does add a special touch.

Enjoy making these delicious Dahi Vadas! Let me know how they turn out in the comments below. Happy cooking!