Dahi Vada Recipe


  • 1 cup Urad Dal
  • 1 Green Chilli, chopped
  • tsp Ginger Paste
  • 1 tsp Cumin Seeds
  • A pinch of Asafoetida (Hing)
  • tbsp Raisins
  • 8-9 Cashews, chopped
  • 650 gms Curd
  • 1 tsp Chaat Masala or as required
  • tsp Red Chili powder or as required
  • 1 tsp Bhuna Jeera powder
  • Salt as per taste
  • Water for grinding the batter or as required


  1. Rinse the Urad dal for 3-4 times in water. Soak the dal in enough water overnight or for 4-5 hours.
  2. Drain and add the dal in a wet grinder, also add chopped green chilies, chopped ginger, cumin seeds & hing.
  3. Add water in intervals and grind to a smooth batter.Take the ground batter in a bowl.
  4. For more light and fluffy batter stir the batter briskly for a couple of minutes.
  5. Add the chopped cashews along with salt. Stir and keep aside.
  6. Heat a kadai or pan with oil for deep frying. When the oil becomes medium hot, add spoonfuls of the batter in the oil.
  7. Fry and turn the vadas till they become golden and crisp. Drain on paper towels.
  8. In another bowl take water and add the vadas to the water. Soak them for 18-20 minutes.
  9. Take each vada and flatten and press between your palms to remove excess water. Place these vadas in the serving bowl.
  10. Whisk curd till smooth. Pour the curd over the vadas.
  11. Top with the green chutney and tamarind chutney as required.
  12. Sprinkle the red chili powder, roasted cumin powder, chaat masala and salt. Garnish dahi vada with chopped coriander leaves and raisins.
  13. Serve dahi vada immediately or refrigerate and serve later.

Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes or fine, sieved semolina.

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