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This is a quick and easy dahi vada recipe made using rava (sooji/semolina), perfect for those looking to recreate the traditional flavors without the lengthy preparation. Unlike the classic method that involves grinding and overnight soaking, this instant version requires no such steps—making it ideal for busy days.
Traditionally, dahi vadas are deep-fried, but in this healthier version, the vadas are cooked in an appe pan (paniyaram pan), using very little oil. The result is soft, spongy, and melt-in-the-mouth vadas.
When served with sweetened curd, green chutney, spicy tamarind chutney, and garnished with classic toppings like roasted cumin powder, red chili powder, and fresh coriander, these vadas turn irresistibly delicious.
This dish is perfect as an evening snack or a light dinner. Best of all, it takes just 15 minutes from start to finish and requires no advance preparation. Do give it a try—you’ll love the simplicity and taste!
- Use of Rava (Sooji):
I use fine rava (semolina) to make the batter. The batter is prepared using curd and water, where the curd should be about half the quantity of rava. You can also use buttermilk as a substitute for curd. The consistency of the batter should be medium-thick and pourable. If the batter is too watery, the vadas won’t puff up and may turn sticky. - Cooking in Appe Pan:
I cooked the vadas in an appe pan, which makes them soft and fluffy with minimal oil. If you don’t have an appe pan, you can use a tadka pan or even deep-fry the vadas as in the traditional method. - Soaking the Vadas:
Soak the cooked vadas in hot water for just 5–10 minutes. Avoid soaking them too long, as they may break apart. Always use fresh curd, and sieve it before use to make the dahi smooth and creamy. - Serving:
Dahi vadas taste best when they are soft, juicy, and well-chilled. Top them with sweet and spicy chutneys, a sprinkle of roasted cumin powder, red chili powder, and fresh coriander for an irresistible dish.
Recipe video
instant dahi vada recipe | rava dahi vada | suji dahi vada | instant dahi bhalla
Ingredients
For vada
- 1 cup fine rava
- Salt to taste
- 1 tsp green chilli paste
- ½ cup curd
- ½ cup water or as required
- ½ tsp baking soda
- 1-2 tbsp oil for making vada
For soaking
- 5-6 cup slightly hot water
- Salt to taste
- ¼ tsp hing
- Some coriander leaves
For sweetened curd
- 2 cup curd
- 5-6 tbsp sugar or as per your taste
For Assembling
- Sweetened curd
- Roasted cumin powder
- Red chilli powder
- Black salt
- Sweet tamarind chutney
- Green chutney
- Pomegranate seeds
- Fried boondi
- Chopped cashews
- Kismis
Instructions
Making vada
- In a mixing bowl, add 1 cup rava, salt to taste, 1 tsp green chilli paste, and ½ cup water. Add water gradually to make a medium-thick, pouring consistency batter. Do not make the batter too thin.
- Cover and let the batter rest for 15 minutes.
- After resting, the rava will be properly soaked, and the batter should be of medium-thick consistency. If the batter is too thick, add some water to adjust it.
- Then add ½ tsp baking soda and a little water. Mix well until the batter becomes frothy.
- Now, in an appe pan, add 1–2 tbsp oil, pour the vada batter, and cook the vada on low flame for 4–5 minutes until cooked on both sides.
- Prepare all the vadas in the same way. You can also prepare them in a tadka pan (refer to video).
Soaking the Vada:
- 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 to combine.
- Drop the vadas into the water and let them soak completely.
- Soak for only 5 minutes so the vadas absorb the water and become juicy. Do not soak for longer.
- Then squeeze out the excess water and transfer the vadas to a plate.
Make Sweetened Curd for Dahi Vada:
- First, take 2 cups of curd and sieve it.
- Then add 5–6 tbsp sugar and ½ tsp salt.
- Mix well to combine everything thoroughly.
Assembling Dahi Vada:
- Place the vadas on a plate and pour the sweetened curd over them.
- Sprinkle roasted cumin powder, red chilli powder, and black salt.
- Add a generous amount of green chutney and tamarind chutney.
- Top with pomegranate seeds, fried boondi, cashew pieces, and raisins (kismis).
- Enjoy instant dahi vada chilled.
Notes
- The proportion of curd should be half of the rava.
- You can use 1 cup of buttermilk with 1 cup of rava.
- Make a medium-thick batter with a pouring consistency. Do not make the batter too thin.
- Cook the vadas on a low flame in an appe pan. Do not cook them on a high flame.
- Soak the vadas in slightly hot water so they absorb the water easily.
- Sieve the dahi to get a smooth and creamy texture.
- Dahi vada taste great when it is serve chillied.