How to make Dahi vada | Dahi vada recipe | Nature Bring

How to make Dahi vada | Dahi vada recipe | Nature Bring

Dahi vada

Dahi vada is very fun in taste, it is a simple recipe. This popular North Indian street food, which is made from Dhuli Urad and moong Dal, Vada is served with fresh curd and some licking spices are added from the top. Often making this vada at home is never soft, but by our method, Dahi vada will also become tasty and also soft. Know How to make Dahi vada, Dahi vada recipe, and more about this recipe. Read also.

Dahi vada | Dahi vada


Preparation time                  30 minute

Cooking time                        20 minutes

Serve                                     06

Difficulty level                      Easy

Ingredients for Dahi vada

(1 cup = 250 grams)

Urad dal                                   500 grams
Moong dal                                500 grams

Green chili                                 02 (Chopped)

Ginger                                      1 inch (Chopped)

Red chili powder                       1/2 tsp

Salt                                          According to taste

Roasted cumin seeds                1/2 tsp

Black Pepper (peppercorn)        1/2 tsp

Tamarind sour-sweet chutney     02tbsp

Yogurt                                      2 cups (well beat up)

Baking Soda                             01 pinch

Black salt                                  1/2 tsp

Refined Oil                                01 cup

Chhat masala                            01tsp

For Garnishing          

Fresh Coriander leaves             02 tbsp

Green chili                                    02 chopped

Onion                                              01 chopped

Dahi vada

How to make Dahi vada

  • Wash urad dal and moong dal well, and soak it for 6 to 7 hours in a separate bowl.
  • Now if the pulse has peeled then get off, after getting wet, it will be easily peeled.
  • After removing excess water, grind them both with the help of a mixer, the use of the sil-batta is much better. Keep the paste thick, vada will easily be made.
  • Well, beat up the pulses properly for light and fluffy. Mix chopped green chilies, ginger, baking soda and salt in it and then Beat it well again and keep it separately.
  • To see your batter is ready or not, gradually drop it into the glass filled with water. If the batter drop appears floating on top, then your mixture is ready for vada.
  • Now heat oil in a deep frying pan, and apply refined oil to your pan, and grease light oil in your palm, take a little slurry and make it round and lightly press on top.
  • Put these Vada in a frying pan and fry them on low flame until golden brown. Turn the vada and fry on the other side.
  • Fill the Lukewarm water in a bowl and put fried vada and let it soak for about 15-20 minutes.
  • Then remove these vada and press gently between your palms so that additional water is released. Keep them aside.
  • Remove the remaining vada from the water and lightly press and keep it aside.
  • Mix yogurt into a large bowl, mix it well, there is no lump in it. Now add sugar, black salt, salt in the curd and well mix. Roast cumin seeds lightly in a pan and makes powder.
  • Put yogurt over your vada, then sprinkle tamarind sauce, green chutney, and red chili powder. Garnish with chopped green coriander leaves and onion then serve. If you put it in the fridge for 1/2 hours, then you can enjoy the cold Dahi Vada. Read more.

Dahi vada


  • If you add one spoon of sugar to the curd then the taste will increase.
  • Keep the quantity of urad and moong dal equally, your Dahi vada will become tasty.
  • When making the Vada, add baking soda to the batter, Dahi vada will become crisper.
  • Put a big spoonful of fine flour in the batter of Vada, it will make your vada white.

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Dahi vada