Dahi Vada is an all-time favorite Indian snack made with soft and fluffy fritters prepared from a perfect blend of urad dal and moong dal. The freshly fried vadas are soaked in water until they become light and airy, then gently squeezed and immersed in sweet and creamy yogurt. They are beautifully garnished with flavorful chutneys, aromatic spices, and a special masala that enhances both taste and presentation.
In this recipe, I share the perfect ingredient ratio along with traditional halwai-style tips and tricks to help you achieve cotton-soft, melt-in-the-mouth Dahi Vada on your very first attempt. From grinding the batter to the right consistency, whisking it properly for a fluffy texture, frying at the correct temperature, and soaking the vadas perfectly — every step is explained clearly for the best results.
Do try this delicious and refreshing snack, perfect for festivals, special occasions, or whenever you crave something sweet, tangy, and absolutely delightful!
The key to making perfect soft and spongy dahi vada at home are
- Firstly, for the vada batter, I use a combination of urad dal and moong dal in a 1:1 ratio. Urad dal makes the vada light and spongy, while moong dal keeps it soft from the inside. Soak both dals properly until they become soft.
- While grinding, add cold water or a few ice cubes and grind the dal into a thick and, most importantly, smooth paste. Add water gradually in small batches. Beat the batter in a circular motion to incorporate air, which helps make the vadas soft, fluffy, and crispy. Let the ground batter rest for some time until it becomes light and slightly frothy.
- While frying, if you find it difficult to shape the vadas with your fingers, you can use a round tablespoon. Dip the spoon in water occasionally and clean it before each use so the batter easily slides into the hot oil and forms a round shape.
- Soaking the fried vadas in hot water helps remove excess oil and makes them soft and juicy. If you have enough time, soak the vadas in curd or buttermilk for at least 2 hours before serving for the best taste.
- Finally, dahi vada tastes best when it is soft and juicy. Garnish generously with chutneys and masala before serving.
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Ingredients
For vada batter
- 1 cup urad dal
- 1 cup moong dal
- ¾ cup cold water or as required
- Salt to taste
- Pinch of hing
- 1 tsp cumin seeds
- 1 tsp green chilli paste
- Oil for frying
For soaking
- 5-6 cup slightly hot water
- Salt to taste
- ¼ tsp hing
- Some coriander leaves
For sweetened curd
- 500 grm curd
- 1 tsp black salt
- ½ cup powder sugar
- ¼ cup water
For dahi vada masala
- 1 tbsp roasted cumin powder
- 1 tbsp chaat masala
- 1 tbsp black salt
- 1 tsp red chilli powder
For serving
- Green chutney
- Tamarind chutney
- Dahi vada masala
- Pomegranate seeds
- Coriander leaves
Instructions
Making vada for dahi vada:
- Soak 1 cup of urad dal and 1 cup of yellow moong dal in enough water for 4–5 hours. Do not over-soak.
- Drain the water and grind the dal into a thick, smooth paste, adding water in batches. Use about ¾ cup of cold water. Transfer the dal paste to a large mixing bowl and beat the batter in a circular motion until it becomes light. This helps incorporate air into the batter and makes the vadas soft and fluffy.
- Cover and rest the batter for 15–20 minutes. Resting the ground batter allows slight fermentation.
- Then add salt, a pinch of hing, 1 tsp cumin seeds, and 1 tsp green chili paste. Mix well.
- Wet your fingers and shape the vadas into round balls.
- Heat oil and gently drop the vadas into it. Deep-fry on a medium flame, turning occasionally, until they turn golden brown and crisp on both sides.
- In a large bowl, take 5–6 cups of slightly hot water. Add ½ tsp salt, ¼ tsp hing, and some coriander leaves. Mix well.
- Once the fried vadas have completely cooled, drop them into the water and ensure they are fully submerged. Soak for 10 minutes or until they absorb the water. Then gently squeeze out the excess water and transfer them to a plate.
Making sweetened curd for dahi vada:
- Take 500 grams of curd. Add 1 tsp black salt, ½ cup powdered sugar, and ¼ cup water. Mix well. The sweetened curd is ready.
- Add the vadas to the curd and coat them properly.
Making dahi vada masala:
- In a mixing bowl, add 1 tbsp roasted cumin powder, 1 tbsp chaat masala, 1 tbsp black salt, and 1 tsp red chili powder. Mix well. The dahi vada masala is ready.
Assembling dahi vada for serving:
- Place the vadas on a plate. Pour extra sweetened curd over them.
- Spread a generous amount of green chutney and tamarind chutney on top.
- Sprinkle the dahi vada masala over it.
- Garnish with pomegranate seeds and coriander leaves.
- Enjoy dahi vada chilled.
Notes
- The proportion of urad dal and moong dal should be equal.
- Do not add too much water while grinding the dal.
- Grind the dal into a smooth batter.
- Whisk the ground batter for 2–3 minutes until it becomes light and fluffy.
- The consistency of the vada batter should be medium-thick, similar to bhajiya batter.
- If the batter is thin, add a little rava to adjust the consistency. Do not add too much rava.
- Rest the vada batter for 15–20 minutes.
- Fry the vadas on a medium flame.
- Let the vadas cool completely before adding them to slightly hot water so they can absorb it properly.
- Soak the vadas in hot water for only 10 minutes.
- Soak the vadas in dahi so they absorb it well and enhance their flavor.
- Dahi vada tastes best when served chilled.
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