Dahi Vadas Video by Tarla Dalal

Dahi Vadas Video by Tarla Dalal

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Fluffy, golden-coloured vadas might taste good as such, but they taste even better when made into tongue-tickling Dahi Vadas. Soak the vadas in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the Dahi Vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.

Recipe Description for Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe

Setting Time:  2 hours
Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


For The Vadas
1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
2 tsp roughly chopped green chillies
2 tsp roughly chopped ginger (adrak)
salt to taste

For The Topping
1 1/2 cups whisked curds (dahi)
1 1/2 tbsp powdered sugar
chilli powder for sprinkling
2 tbsp khajur imli ki chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt (sanchal) for sprinkling

For The Garnish
1 tbsp finely chopped coriander (dhania)


For the vadas

  1. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water.
  2. Divide the batter into 6 equal portions and keep aside.
  3. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides.
  4. Drain on absorbent paper. Keep aside.

How to proceed

  1. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
  2. Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
  3. Squeeze out all the excess water from the vadas and flatten lightly between your palms.
  4. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
  5. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt.
  6. Repeat steps 4 and 5 to make 1 more serving.
  7. Serve immediately.
RECIPE SOURCE : ChaatBuy this cookbook


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