A popular Indian snack made with fried lentil dumplings soaked in spiced yogurt, often served with chutney and namkeen.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Vada
urad dal1cup
sugar1tsp
salt1tsp
Curd Mixture
curd2cups
chaat masala1tsp
black pepper1/2tsp- salt1/2tsp
- sugar1tsp
jeera1tsp
chilli1tsp
Nutrition (per serving)
Calories
139.0kcal (6.95%)
Protein
9.1g (18.26%)
Carbs
23.1g (8.39%)
Sugars
2.5g (5.1%)
Healthy Fat
1.0g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
How to make Dahi Vade | Dahi Bhalle
Prepare Vada
- Step 1
Soak urad dal in water overnight.
- Step 2
Grind the soaked dal and mix with sugar and salt. Let it rest for 1 hour.
Prepare Curd Mixture
- Step 1
Mix chaat masala, black pepper, salt, sugar, jeera, and mircha into the curd.
Frying and Assembling
- Step 1
Fry the vada until golden brown.
- Step 2
Dip the fried vada in water for 1 minute.
- Step 3
Dip the soaked vada in the curd mixture.
- Step 4
Serve with chutney and namkeen.
Nutrition (per serving)
Nutrition (per serving)
Calories
139.0kcal (6.95%)
Protein
9.1g (18.26%)
Carbs
23.1g (8.39%)
Sugars
2.5g (5.1%)
Healthy Fat
1.0g
Unhealthy Fat
1.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
You can add the spices to the curd at the time of serving for a fresher taste.
FAQS
Can I prepare the vada in advance?
Yes, you can prepare the vada in advance and soak them in water before serving.
What type of chutney goes well with Dahi Vade?
Tamarind or mint chutney pairs well with Dahi Vade.
Can I use any other lentils for the vada?
Traditionally, urad dal is used, but you can experiment with other lentils.
How can I make the vada softer?
Ensure the dal is soaked well and the batter is fluffy before frying.
Is it necessary to soak the vada in water?
Yes, soaking in water helps the vada absorb the curd better.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia