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Dahi Vada

Soft, pillowy lentil dumplings soaked in chilled spiced yogurt and finished with tamarind chutney, green chutney, and chaat masala. Plan ahead: the lentils require 4 hours of soaking before frying.

70 minMediumServes 4220 cal/serving

IndianAppetizerStovetopVegetarianLow CarbGluten-FreeNut-FreePork-Free

Ingredients

  • 1 cup split white urad dal (skinless black lentils), soaked 4 hours
  • 1 tsp fresh ginger, peeled, grated
  • 2 green chili (serrano or jalapeno), finely chopped
  • 1/4 tsp baking soda
  • 1/2 tsp salt (for batter)
  • 4 cups neutral oil (for deep-frying)
  • 2 cups whole-milk plain yogurt, whisked smooth
  • 2 tsp granulated sugar
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Kashmiri chili powder (or mild paprika)
  • 1/4 cup tamarind chutney (store-bought)
  • 1/4 cup green mint-cilantro chutney (store-bought)

Instructions

  1. 1

    Drain and rinse the soaked 1 cup split white urad dal (skinless black lentils). Transfer to a blender with 1 tsp peeled, grated fresh ginger and 2 finely chopped green chili (serrano or jalapeno). Blend with just enough water to make a thick, fluffy batter. Add 1/4 tsp baking soda and 1/2 tsp salt (for batter) and stir to combine.

  2. 2

    Heat 4 cups neutral oil (for deep-frying) in a deep pot or wok to 350°F (175°C). Wet your hand, scoop a heaping tablespoon of batter, and gently drop it into the oil. Fry in batches of 5 to 6 vadas for 4 to 5 minutes, turning, until golden and cooked through. Transfer to a plate lined with paper towels.

  3. 3

    While the vadas are still warm, submerge them in a bowl of warm salted water for 2 minutes to keep them soft. Then gently squeeze out the water between your palms - do not break them.

  4. 4

    In a bowl, whisk 2 cups whisked smooth whole-milk plain yogurt with 2 tsp granulated sugar until smooth. Taste and adjust sweetness.

  5. 5

    Arrange the vadas on a serving platter and pour the whole-milk plain yogurt over them, coating generously. Drizzle with 1/4 cup tamarind chutney (store-bought) and 1/4 cup green mint-cilantro chutney (store-bought).

  6. 6

    Sprinkle 1/2 tsp roasted cumin powder, 1/2 tsp chaat masala, and 1/2 tsp Kashmiri chili powder (or mild paprika) over the top. Serve immediately or refrigerate and serve chilled.

Questions

Can I make Dahi Vada dairy-free?

Yes. The dairy in this entry is 2 cups whole-milk plain yogurt, whisked smooth. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Dahi Vada keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Dahi Vada?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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