Dahi Vada – Chaat
Recipe GLPRa48a80456cb5ee
Dahi Vada is a beloved Indian chaat dish featuring soft, fluffy lentil fritters soaked in creamy yogurt and topped with aromatic chutneys and spices. Split black lentils are ground into a light batter, deep-fried until golden, then soaked to absorb flavor while maintaining their delicate texture. They're served in a bed of seasoned yogurt with tamarind and coriander chutneys, finished with roasted cumin powder, fresh cilantro, and chili powder. A perfect balance of tangy, sweet, and savory flavors—ideal for lunch or dinner.
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Ingredients
1 cup Split black lentils (urad dal)
½ cup Water for grinding
1 teaspoon Cumin seeds
2 Green chilies, finely chopped
pinch Baking soda
to taste Salt to taste
as needed Oil for deep frying
3 cups Plain yogurt, well beaten
for garnish Red chili powder
1 teaspoon Roasted cumin powder
as needed Coriander chutney
as needed Tamarind-date chutney
for garnish Fresh cilantro, chopped
Directions
Rinse the split black lentils under cold running water until the water runs clear. Soak them in plenty of water for 4 hours. After soaking, drain completely and grind them in a food processor with ½ cup fresh water until you achieve a smooth, creamy paste with no graininess.
Transfer the ground lentil paste to a large mixing bowl.
Add the cumin seeds, finely chopped green chilies, a pinch of baking soda, and salt to taste to the lentil paste.
Mix the ingredients thoroughly, then beat the batter vigorously for 5 minutes using a spoon or by hand until it becomes light, fluffy, and airy. This beating is essential for soft vadas. While beating, heat oil to 350°F (175°C) in a deep frying pan over medium heat. Once the oil is hot, wet your hand and carefully slide approximately 2 tablespoons of batter into the oil. Deep-fry the vadas in small batches, turning occasionally, until they reach a deep golden-brown color, about 3–4 minutes.
Remove the fried vadas with a slotted spoon and place them on a paper towel-lined plate. Allow them to cool slightly, then soak all the vadas in plain water for at least 45 minutes. This soaking rehydrates them and allows them to absorb flavor. While the vadas are soaking, prepare the yogurt mixture by taking the beaten yogurt in a separate bowl.
Stir the roasted cumin powder and salt to taste into the beaten yogurt, mixing until well combined.
Refrigerate the yogurt mixture until ready to serve. After 45 minutes, gently squeeze the excess water from each soaked vada by pressing it lightly between your palms. Arrange 3 vadas on each serving plate.
Pour the chilled yogurt mixture generously over the vadas.
Drizzle coriander chutney and tamarind-date chutney over the yogurt according to your taste preference.
Garnish each plate with a pinch of red chili powder and a sprinkle of fresh chopped cilantro. Serve immediately while the vadas are still soft and the yogurt is cool.
