Lentil Dumplings in Yogurt (Dahi Vada)
दही वड़ा Dahi VadaSay it: DAH-hee VAH-dah
Dahi vada is a beloved North Indian snack of soft, savory lentil dumplings soaked until tender and cloaked in cool, whisked yogurt. Sold at chaat stalls and served at festivals and family gatherings, it balances creamy dairy, tangy tamarind chutney, earthy cumin and a gentle chili heat. The vadas are made from ground urad dal, fried until golden, then rested in salted water so they stay spongy and light. Each bowl is assembled just before eating, with chutneys and fresh cilantro adding color and brightness.
Lentil Dumplings in Yogurt (Dahi Vada)
दही वड़ा, Dahi Vada
Pronounced DAH-hee VAH-dah
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Vadas
Yogurt and assembly
Method
Put the urad dal in a large bowl, cover with 3 cups (720 ml) water and soak for 4 to 6 hours, until the dal is swollen and soft. Drain thoroughly.
In a blender, combine the drained dal, green chilies, ginger, cumin seeds, 1/2 teaspoon salt and baking soda, if using. Grind, adding cold water 1 tablespoon at a time, until you have a thick, smooth, fluffy batter that holds its shape when dropped from a spoon; do not let it become runny.
Transfer the batter to a bowl and beat it with a spoon for 1 to 2 minutes to aerate it.
Heat the oil in a deep, heavy pan to 350°F (175°C). Drop tablespoonfuls of batter into the hot oil and fry in batches for 3 to 4 minutes, turning once, until golden and crisp. Drain on paper towels.
Stir 1 teaspoon salt into the warm water in a wide bowl. Add the fried vadas and soak for 10 to 15 minutes, until soft and spongy. Lift them out and gently squeeze out excess water.
In a bowl, whisk the yogurt with cold water, 1 teaspoon salt and sugar, if using, until smooth and pourable. Taste and adjust the seasoning.
Arrange the vadas in a serving dish. Spoon the yogurt over them, then drizzle with tamarind chutney and green chutney, if using. Sprinkle with roasted cumin powder, red chili powder, black salt and fresh cilantro.
Serve immediately, while the yogurt is cool and the vadas are soft.
Regional variant: South Indian Thayir Vadai
Make and soak the urad dal vadas as above. Whisk the yogurt with salt and sugar, then heat 1 tablespoon oil and add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 sprig curry leaves, 1 teaspoon grated ginger and 1 chopped green chili; when the seeds crackle, pour this tempering into the yogurt. Omit the tamarind and green chutneys, spoon the tempered yogurt over the vadas and finish with fresh cilantro.
Cook's notes
- Keep the batter thick; if it is too wet, the vadas will absorb too much oil and fall apart.
- Fry at a steady 350°F (175°C) so the vadas cook through without browning too quickly.
- Assemble just before serving so the vadas stay spongy rather than turning to mush.
Serve with
Serve as a chaat snack with extra tamarind and green chutney on the side, or with salted lassi or masala chai.
Make ahead and storage
Fry and soak the vadas up to 1 day ahead and refrigerate in a covered container. Whisk the yogurt and assemble just before serving.
