Dahi vada is a type of chaat originating from the Indian subcontinent and popular throughout South Asia. It can be served as an appetizer/snack, as a Dahi Bhalla Chaat, or as a side dish with dinner. This dish is naturally vegetarian and gluten free. It can be made vegan, by using vegan yogurt.

  • Prep Time: 10 mins
  •  Cook Time: 30 mins
  •  Soaking time: 6 hrs
  •  Total Time: 40 mins

INGREDIENTS of Dahi vada

  • ¾ cup split skinned urad dal
  • 3 tablespoon split moong dal
  • 1 Green Chili Pepper
  • 1 inch ginger
  • ½ teaspoon salt
  • oil
  • 2 cups Yogurt chilled
  • ¼ teaspoon salt for yogurt
  • 1/4 teaspoon sugar
  • ¼ cup tamarind chutney
  • 2 tablespoon mint chutney
  • ½ teaspoon jeera powder
  • ¼ teaspoon kashmiri red chilli powder

How to Make Dahi vada

  • Take the lentils in a large bowl and wash them a few times until the water runs clear. Soak them overnight.
  • Drain the soaking water. Add ginger, green chili pepper, salt and lentils to a blender and make paste.
  •  Remove in a large bowl.
  • Whip the lentil batter vigorously to make it light and fluffy. (To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with water. If the ball immediately starts to float on top, the batter is ready to make vada.)
  • Heat oil in a kadhai.
  • Add the batter to the oil using a spoon or ice-cream scooper.
  • When you drop the Vada’s in the oil, then keep pouring oil over them using a ladle. When the Vada’s look cooked are done on one side, flip them over with a ladle.
  • Take them out in a bowl lined with a paper napkin to soak the excess oil.
  • Now soak the vada’s in lukewarm water as soon as they are fried for about 15 minutes.
  • Now take each vada and gently press in between of your palms to remove excess water.


  • Whisk the yogurt and season it with salt and sugar.
  • Place the softened vada’s from in a bowl. Pour the yogurt over them, so they are all covered with the yogurt.
  • Put the tamarind chutney and mint cilantro chutney over them and sprinkle the roasted cumin powder and red chili powder.
  • Garnish with some cilantro and Enjoy!