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Dahi Vada - Appetizers (Veg)
Preparation time: 30 minutes
Cook Time: 40 minutes
Fried lentil dumplings served in cold yogurt with tamarind sauce
  • 1 cup skinned and split white lentils (urad dal)
  • ½ cup yellow lentils (moong dal)
  • 2 tsp salt
  • 4–5 green chilies (chopped)
  • 1 tsp crushed cumin seeds powder
  • 2 cups plain yogurt (curd)
  • 1 tsp salt
  • ½-tsp crushed ginger (finely chopped)
  • ½ cup split chickpeas lentil (channa dal)
  • 2 cups buttermilk (1 cup plain yogurt mixed with 1 cup water mixed together.
  • 16 oz oil for frying
  • ¼ cup chopped coriander leaves
  • 1 tsp red chili powder
  • ½ cup Tamarind chutney, store bought from Indian grocery or Recipe in this book
  • Soak the above-mentioned lentils for about 2 hours and grind into a smooth paste. Add the salt, green chilies, and ginger. The dahi vada batter is now ready.
  • Heat oil in a fryer and drop out spoon full of batter in oil, fry till golden in color, on both sides, remove each hot vada and dip into buttermilk for about 2 minutes, remove and squeeze out lightly with the palms of your clean hands and keep aside.
  • Take 2 cups plain yogurt in a mixing bowl, beat the curd, add 1 tsp salt, sugar, and cumin seed powder to the beaten curd. Allow it to cool.
  • With the palms of your hands softly press the vada to squeeze out the excess buttermilk. Carefully arrange on a serving platter and cover with curd.
  • Garnish with chopped coriander leaves, chili powder, and tamarind chutney.
  • Serve cold.