Dahi Vada (Dahi Bhalla) Recipe
Here is a classic, refreshing Dahi Vada Recipe – soft lentil dumplings soaked in creamy curd, topped with sweet and tangy chutneys and chaat masala. A perfect Indian snack or festive dish!
Ingredients
Method
Step 1: Make the Vada
- Grind soaked urad dal with ginger, green chili, and salt into a smooth, fluffy batter (add little water if needed).
- Whisk the batter well to aerate.
- Heat oil in a kadhai. Drop small portions using a spoon or hand into hot oil.
- Fry until golden and crisp on medium heat.
- Remove and immediately soak in warm water for 15–20 mins.
Step 2: Prepare the Dahi
- Whisk curd until smooth. Add sugar and a pinch of salt if desired.
- Squeeze soaked vadas gently to remove water.
- Place vadas in a serving dish and pour curd over them generously.
Step 3: Garnish & Serve
- Drizzle with tamarind chutney and green chutney.
- Sprinkle Kumbh Chaat Masala, roasted cumin powder, red chili powder, and black salt.
- Garnish with pomegranate seeds and fresh coriander.
Notes
| Always use fresh thick curd. |
| Batter should be well-aerated for soft vadas. |
| You can make vadas in advance and refrigerate. |
