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Dahi Vada (Dahi Bhalla)

Dahi Vada is a mouth watering snack/side dish which is a must cook on festive occasions especially Holi, Sankranti etc. It is often used during the last course, since the ingredients of dahi-vada facilitate fast digestion. For dahi vada made with moong dal, look here.


For vadas

Black gram lentil (Urad daal without skin)- ½ Cup
Ginger paste – 2 tbsps
Cumin seeds (Zeera) – 1tsp
Green chillies – 4-5, finely chopped
Black pepper powder (Kali mirch) – ½ tsp
Baking powder – a pinch
Salt to taste
Cooking oil

For garnishing

Coriander leaves, finely chopped
Red chili powder
Chaat masala
Roast cumin seeds (Zeera) and grind into a fine powder
Black salt (kala namak)
Tamarind chutney (Imli)


  • Wash and soak urad dal overnight.
  • Next morning grind it to a little coarse paste by adding minimum amount of water.
  • Add a pinch of baking powder to the paste.
  • Add zeera, chopped green chillies, ginger paste, black pepper powder and salt to urad daal paste.
  • Heat oil in kadai.
  • Just dip your palm in water and take a small portion of batter of lemon size and drop it in the hot oil.
  • Deep fry them on low heat so they are cooked from inside and remove once they become golden in color.
  • Cool the vadas and dip them in luke warm water for 5 minutes.
  • Squeeze the excess water by pressing each vadas  with both your palms, and keep them aside.
  • Stir the curd, add salt and dip all  the vadas into it and leave for some time.
  • Garnish vadas with tamarind chutney, cumin powder, red chili powder, chaat masala, black salt and chopped coriander leaves.

Serves/Makes:  4-5


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