Dahi Vada Recipe | How To Make/Cook Dahi Vada Soft

Dahi Vada pinit

Dahi vadas are a type of chaat originating from the Indian subcontinent with origins in South Asia. They can be eaten as snacks and consist of deep-fried, soaked lentils that have been mixed into the batter then cooked in hot oil before being served to you cold drenched in yogurt. Additions may include golden raisins or coriander leaves on top for some extra flavour.

Dahi Vada Recipe | How To Make/Cook Dahi Vada Soft

Difficulty: Intermediate Prep Time 20 min Cook Time 35 min Total Time 55 mins Servings: 4 Calories: 106 Best Season: Suitable throughout the year


Dahi Vada is a great starter and a cold appetizer. Dahi Vadas are urad dal-based savory balls that are smooth and red with fresh curd and sprinkled little red chili powder. These are very good for children.





  1. Combine the ground urad dal paste with grated ginger, chopped green chilies, and salt.

  2. Preheat the oil in a deep frying pan.

  3. Place a plastic sheet in your palm and take a little urad dal ball and press little and dropped slowly into the oil.

  4. Deep fry on medium heat, till it becomes golden brown.

  5. After frying them, take them out in a paper towel and keep them aside.

  6. Again take a small pan and put 1 tbsp oil into that pan.

  7. Add some mustard seeds, red chilies, hing, chili powder, and jeera powder in it and after stirring for few seconds, switch off the flame.

  8. Take curd into a bowl and add little water and salt and mix well. After that add the above oil mixture into it.

  9. Finally, add fried vadas into that curd mix and cover it with airtight lid for 1 hour.

  10. When you serve add fresh coriander on the top of it.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 106
% Daily Value *
Total Fat 5g8%
Sodium 7mg1%
Potassium 140mg4%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 1g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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