Soft urad dal dumplings soaked in creamy whipped yogurt, topped with tangy tamarind chutney, green chutney, and spice powders. A refreshing chaat dish popular across India.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Soak urad dal for 4 hours. Grind into a thick, fluffy batter.
-
2
Heat oil and drop spoonfuls of batter to make round vadas. Fry until golden.
-
3
Soak fried vadas in warm water for 20 minutes to soften. Squeeze out water gently.
-
4
Whisk yogurt with sugar, salt, and cumin powder until smooth and creamy.
-
5
Arrange vadas in yogurt, top with tamarind chutney, green chutney, chaat masala, and cumin powder.
Did You Know?
Dahi Vada is known by different names across India: dahi bhalla in Delhi, thayir vadai in Tamil Nadu, and perugu vada in Andhra Pradesh.
Chef's Notes
Equipment Tips
- frying pan
- bowl
The Story Behind Dahi Vada
Dahi Vada has roots in ancient Indian cuisine with mentions in Manasollasa, a 12th-century Sanskrit text by King Someshvara III of the Chalukya dynasty.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!