Make soft and spongy Dahi Vada at home with this easy 5-step recipe. Includes tips for soaking, perfect curd, and flavorful chutneys. Ideal for Holi and Indian festivals!
🍽️ Ingredients:
For Vadas:
- 1 cup urad dal (soaked 6 hours)
- 1 green chili
- 1 tsp ginger (grated)
- Salt to taste
- Oil for deep frying
For Soaking & Serving:
- 2 cups curd (well beaten)
- 1 tsp sugar
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chili powder
- Tamarind chutney
- Green chutney
- Coriander leaves
- Sev or pomegranate (optional)
👨🍳 5-Step Dahi Vada Recipe:
1. Soak & Grind
Soak urad dal for 6 hours. Grind with green chili and ginger to a fluffy batter. Add salt.
2. Fry the Vadas
Heat oil, drop spoonfuls of batter and deep-fry until golden brown.
3. Prepare Curd
Whisk curd with sugar and salt until smooth.
4. Assemble Dahi Vada
Place vadas in a serving dish. Pour curd, drizzle tamarind & green chutney, sprinkle cumin & chili powder, garnish with sev or coriander.
💡 Pro Tips for Soft Dahi Vada:
- Always grind batter with minimum water to keep it fluffy.
- Whisk the batter till light and airy (check by dropping a small portion in water – it should float).
- Soak vadas in warm water immediately after frying for softness.
- Use chilled curd for best taste.
- Add a little sugar to curd to balance the tang.
🌀 Recipe Variations
- Moong Dal Dahi Vada – For a lighter version.
- Stuffed Dahi Vada – Add dry fruits or masala stuffing.
- Farali Dahi Vada – Use sabudana for vrat days.
- South Indian Style Thayir Vada – With curry leaves & mustard tadka.
🧮 Calories in Dahi Vada (1 serving = 2 vadas with curd and chutneys):
| Component | Quantity | Approx. Calories |
|---|---|---|
| Urad Dal Vada | 2 medium pieces | ~200 kcal |
| Curd (low-fat) | 1/2 cup | ~50 kcal |
| Tamarind Chutney | 1 tbsp | ~25 kcal |
| Green Chutney | 1 tbsp | ~10 kcal |
| Oil (absorbed) | ~1 tsp | ~40 kcal |
| Garnish (spices, sev, coriander) | minimal | ~15 kcal |
🔢 ✅ Total Calories (per serving): ~340–360 kcal
Dahi Vada FAQs (with Answers):
What is dahi vada made of?
Dahi Vada is made from vadas, deep-fried to golden perfection from a base of urad dal. Once fried, the vadas are dipped in water to soften them before being plunged into fresh yoghurt. The recipe of Dahi Vada is quite simple. However, some preliminary preparation is required.
In which state is dahi vada famous?
This street-side snack is quite the rage amongst the locals in Odisha, where the ‘bora’ is soaked in tempered buttermilk and then later served with a dollop of spiced chilled curd and the ‘alu’r dom’ subzi.
Where did dahi vada originate?
Dahi vada, also known as dahi bhalla, originated in North India, particularly in the states of Uttar Pradesh and Punjab.
Is dahi vada healthy or unhealthy?
It is rich in fibre, improves digestion, protects the heart, boosts energy, improves bone health, strengthens the nervous system, helps manage diabetes, and is excellent for hair and skin. Another important ingredient of the recipe is curd or yoghurt which is also known for its health benefits since ages!
Can I make it without urad dal?
Urad dal gives best texture, but you can mix with moong dal.
Can I bake vadas instead of frying?
Yes, but texture will be slightly different.
Is this recipe vegan?
Not unless using vegan curd.
Which chutneys go best?
Sweet tamarind & spicy green chutney combo works best.
How to serve Dahi Vada cold or warm?
Serve chilled with cold curd and toppings.
Can I add pomegranate?
Yes, adds crunch and sweetness.
Why are my vadas breaking in oil?
Batter may be too thin or not well whisked.
How long to soak urad dal?
Minimum 6 hours or overnight.
