Urad Dal Vada Recipe – Dahi Vada with Green & Sweet Chutney

Last Updated on 4 months by Neha Deshmukh

Urad Dal Vada Recipe – Dahi Vada with Green & Sweet Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Dahi Vada. These fluffy lentil fritters, drowned in creamy yogurt and drizzled with chutneys, are the perfect blend of sweet, spicy, and tangy. I first made these for a family get-together and they were gone in minutes! It’s a little bit of work, but trust me, the end result is absolutely worth it.

Why You’ll Love This Recipe

Dahi Vada isn’t just a snack; it’s an experience. The soft, melt-in-your-mouth vadas, the cooling yogurt, and the burst of flavors from the chutneys… it’s a party in your mouth! It’s perfect for a festive occasion, a weekend treat, or even just when you’re craving something truly special. Plus, it’s a great way to impress your friends and family with a classic Indian delight.

Ingredients

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

• 1/2 cup whole urad dal (deskinned)
• 1 green chilli
• 1/4 inch ginger
• Salt (to taste)
• 1/2 tablespoon cashews
• 1/2 tablespoon raisins
• Oil (for deep frying)
• 1 cup thick curd/yogurt
• 1 tablespoon sugar
• 1/4 cup sweet chutney
• 1/4 cup green chutney
• 1/4 cup sev
• Red chilli powder (for sprinkling)
• Chaat masala powder (for sprinkling)
• 1 tablespoon chopped coriander leaves

Ingredient Notes

Let’s talk ingredients for a moment. A few things will really make a difference:

• Whole Urad Dal is Key: Seriously, don’t substitute this! Whole urad dal (also known as black gram) is what gives the vadas their light and fluffy texture. Split urad dal just won’t cut it.
• Chutney Sweetness: Everyone has their preference! Some like their chutneys super sweet, others prefer a more tangy balance. Feel free to adjust the sugar in the yogurt and the sweetness of your chutneys to your liking. I’ve noticed regional variations too – some areas in Uttar Pradesh love a very sweet dahi vada!
• Chaat Masala Magic: Don’t skip the chaat masala! It’s that secret ingredient that adds a wonderful tangy, savory, and slightly fruity flavor that really makes the dahi vada sing. It’s what takes it from good to amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in plenty of water for 3-4 hours. This is crucial for getting a smooth batter.
2. Drain the dal completely. Then, grind it with the ginger and green chilli, adding minimal water, until you have a fluffy, light batter. You want it to be airy, not runny!
3. Now, mix in the salt, cashews, and raisins into the batter. Give it a good stir to combine everything.
4. Heat up your oil for deep frying. It should be nice and hot, but not smoking.
5. Carefully drop lemon-sized batter balls into the hot oil and fry until they’re golden brown and crispy.
6. Drain the fried vadas on paper towels to remove any excess oil.
7. Here’s a little trick my grandmother taught me: briefly soak the fried vadas in hot water for a few seconds to soften them up. Then, gently squeeze out the excess water using ladles. This makes them wonderfully soft and spongy.
8. Arrange the vadas on a plate.
9. Pour the sweetened curd (mixed with sugar and water) generously over the vadas.
10. Drizzle with green chutney and sweet chutney.
11. Sprinkle with sev, a pinch of red chilli powder, chaat masala, and finally, garnish with chopped coriander leaves.

Expert Tips

• 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.
• Oil Temperature: Maintaining the right oil temperature is key. If it’s too low, the vadas will absorb too much oil. If it’s too high, they’ll burn on the outside and remain uncooked inside.
• Don’t overcrowd the pan: Fry the vadas in batches to maintain the oil temperature.

Variations

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

• Vegan Dahi Vada Adaptation: Use a plant-based yogurt (like cashew or soy yogurt) instead of dairy yogurt. It works beautifully! My friend, Priya, swears by cashew yogurt for the creamiest texture.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your chutneys and chaat masala are also gluten-free.
• Spice Level Adjustments: If you like things extra spicy, add a little more green chilli to the batter or sprinkle on some extra red chilli powder.
• Janmashtami/Festival Adaptations: During Janmashtami, some families add a pinch of cardamom powder to the yogurt for a fragrant twist.

Serving Suggestions

Dahi Vada is best served chilled or at room temperature. It’s a fantastic appetizer, a light lunch, or a satisfying snack. I love serving it with a side of papdi (crispy fried dough wafers) for extra crunch.

Storage Instructions

You can store leftover Dahi Vada in the refrigerator for up to 24 hours. However, the vadas will lose some of their crispness over time. It’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

What is the best way to get the vadas to fluff up?

The key is a fluffy batter! Make sure you soak the urad dal for long enough and grind it with minimal water.

Can I make the vadas ahead of time?

You can fry the vadas ahead of time and store them in an airtight container. But soak them in hot water just before serving to soften them up.

What kind of yogurt is best for Dahi Vada?

Thick, creamy yogurt is ideal. Full-fat yogurt gives the best flavor and texture.

How do I adjust the sweetness of the yogurt?

Simply add more or less sugar to the yogurt, tasting as you go.

Can I air fry the vadas instead of deep frying?

While you can try air frying, the texture won’t be quite the same. Deep frying gives them that characteristic crispy exterior and soft interior.

Enjoy making (and eating!) these delicious Dahi Vadas. Let me know how they turn out in the comments below!