Dahi Vada | Dahi Bhalla Recipe

This post is also available in: Hindi

Fluffy lentil dumplings smeared with creamy curd and topped with a mix of chutneys make dahi wada an all time favourite snack. Dahi wadas need a good deal of prep so you can’t really make it when you want but will need to start the prep work a day in advance. You’ll have to soak the urad dal overnight so that you can grind it to fine paste the next day. You’ll also have to prep your chutneys in advance. Another advance prep will be required if you are making curd at home, which will also require the curdled milk to be left overnight.

The one thing that we can tell you is that the efforts will be well worth it because these wadas will simply melt in your mouth. Once you have the wadas ready, you can choose to make either north India Dahi vadas that are topped with chutneys and spice mix. Or you can have the south Indian thairu vadai which is topped with a coconut and green chilli chutney and tempered with mustard.

The secret to making soft dahi wadas is keeping the consistency of the batter just right. If you’ve made vadas in a large quantity, you’ll not want to make all the dahi wadas together or else the leftovers may get soggy. To avoid this, keep some soaked dahi wadas and the curd mix aside  separately which can be made on demand later.

Dahi Vada

Dahi Wadas are a classic. Be it kitty parties, family functions, get-togethers... These are always loved by all. Easy too on the hostess, as she can prepare and chill them till serving time. Very fluid as for the flavors, they can be easily changed and adapted to personal preference.
Course Snacks
Cuisine Sindhi
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Servings 4 servings
Calories 226 kcal
Author Anju Bhagnari


  • 1 cup Urad Dal
  • 2 cups Curd
  • 1 pinch Black Salt
  • Salt to taste
  • 1/4 tsp Red Chilli Powder
  • 1/4 tsp Roasted Jeera Powder Freshly ground
  • Green Coriander Leaves to garnish
  • 1/4 tsp Black Pepper Powder
  • 1/2 tsp Cumin Seeds
  • 1 tsp Sugar
  • Water as needed


  1. Wash and soak the dal overnight or at least for 6 hours.
  2. Drain off the water and grind in a mixer to a coarse consistency.
  3. Avoid adding any water, If need be, add water as less as possible.

  4. Add salt, black pepper powder and cumin seeds to the batter.
  5. Heat oil in a thick bottom pan for deep frying the vada. Keep the flame low.
  6. Add 1 teaspoon of batter in each go to the hot oil.
  7. Add 3 to 4 wadas at a time.
  8. Gently flip them so that both the sides are cooked well.
  9. Let the color change to light golden brown.
  10. The low flame ensures that the vadas are cooked right to the center.

  11. Fry all the vadas like this.

  12. Keep in the sieve to drain off the dripping oil.
  13. Take 2 glasses water in a deep bowl.
  14. Add in the fried vada and let them soak for 5 to 10 minutes.
  15. Drain them and gently squeeze out the water.
  16. Don't let them break.
  17. Now whisk the curd with a hand blender.
  18. Add in seasonings like black salt, jeera powder, red chilli powder, sugar.
  19. Mix well with a spoon.
  20. Arrange the Vadas in a serving bowl.
  21. Pour the beaten curd over them
  22. Let them stand for about 30 minutes before serving.
  23. Garnish with green coriander leaves.
  24. Serve chilled.

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Dahi Vada


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