Chaas Vada (Vada in spiced Buttermilk)

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Leena Kohli (@leenakohli)

A delightful variation on the traditional dahi vada recipe, where vadas are immersed in flavorful buttermilk seasoned with spices and tempered with cumin. A simple yet delicious snack, ideal for summer refreshments or as a party appetizer.

Prep Time
2hr 10min
Cook Time
20min
Total Time
2hr 30min
Chaas Vada (Vada in spiced Buttermilk) recipe

Ingredients

4 Servings
(1 serving = 2 vadas)

For Vadas

  • 1cup
    Urad Dal
  • 1tsp
    Salt
  • 1cup
    Oil for frying

For Chaas (Buttermilk)

  • 1cup
    Curd (slightly sour preferred)
  • 3cups
    Water
  • 1tsp
    Salt
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Roasted Cumin (coarsely ground)
  • 1/4tsp
    Black Salt
  • 1/4cup
    Mint Leaves (chopped)
  • 1/4cup
    Coriander Leaves (chopped)

For Tempering

  • 2tbsp
    Mustard Oil
  • 1/8tsp
    Asafoetida (Hing)
  • 1/2tbsp
    Cumin Seeds

How to make Chaas Vada (Vada in spiced Buttermilk)

Vadas Preparation

  1. Soak urad dal in water for a minimum of 2 hours or overnight for best results.

    Step 1.1: Soak urad dal in water for a minimum of 2 hours or overnight for best results
  2. Drain the urad dal and grind it into a smooth, thick batter with minimal water.

    Step 1.1: Drain the urad dal and grind it into a smooth, thick batter with minimal water
  3. Transfer the batter to a large bowl and whisk until it becomes aerated and fluffy.

Spiced Buttermilk Preparation

  1. In a separate bowl, whisk together curd, water, salt, red chilli powder, roasted cumin, and black salt until smooth.

    Step 2.1: In a separate bowl, whisk together curd, water, salt, red chilli powder, roasted cumin, and black salt until smooth
  2. Mix in chopped mint and coriander leaves. Adjust seasoning as needed.

Tempering

  1. Heat mustard oil in a small pan until it begins to smoke. Remove from heat, add asafoetida and cumin seeds, allowing them to sizzle. Add this tempering to the chaas/buttermilk mixture and stir well.

    Step 3.1: Heat mustard oil in a small pan until it begins to smoke

Frying Vadas

  1. Heat oil in a deep frying pan over medium heat.

  2. With damp hands, form small portions of the batter into balls, then flatten slightly.

    Step 4.1: With damp hands, form small portions of the batter into balls, then flatten slightly
  3. Carefully slide them into the hot oil, frying until golden brown (avoid overcrowding by frying in batches).

    Step 4.1: Carefully slide them into the hot oil, frying until golden brown (avoid overcrowding by frying in batches)
  4. Drain on paper towels and soak the fried vadas in lukewarm water for 20-30 minutes to soften.

  5. Squeeze out the water gently and immerse them in the prepared spiced chaas/buttermilk.

    Step 4.1: Squeeze out the water gently and immerse them in the prepared spiced chaas/buttermilk
  6. Refrigerate the chaas dahi vadas before serving.

  7. Enjoy!

Nutrition (per serving)

Calories

657.5kcal (32.88%)

Protein

33.0g (66%)

Carbs

52.5g (19.09%)

Sugars

5.0g (10%)

Healthy Fat

30.1g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. This dish is best enjoyed cold and can be a refreshing side dish or snack, especially during the warmer months.

FAQS

  1. How do I make Chaas Vada from scratch?

    To make Chaas Vada, start by soaking 1 cup of urad dal for at least 2 hours or overnight. Drain and grind it into a smooth batter. Whisk the batter until fluffy, then fry small portions in hot oil until golden brown. Soak the fried vadas in lukewarm water, then immerse them in a spiced buttermilk mixture made with curd, water, and spices.

  2. Can I make Chaas Vada gluten-free?

    Yes, Chaas Vada is naturally gluten-free since it is made with urad dal. Just ensure that all other ingredients, like the spices and curd, are also gluten-free. This makes it a great snack option for those with gluten sensitivities.

  3. What can I substitute for urad dal in Chaas Vada?

    If you don't have urad dal, you can substitute it with split yellow moong dal or even chickpea flour (besan) for a different texture. However, the flavor will vary slightly, so keep that in mind when making your substitutions.

  4. How should I store leftover Chaas Vada?

    To store leftover Chaas Vada, keep the fried vadas separate from the spiced buttermilk. Place the vadas in an airtight container in the refrigerator for up to 2 days. When ready to serve, soak them in fresh buttermilk to revive their texture.

  5. What dishes pair well with Chaas Vada?

    Chaas Vada pairs wonderfully with a variety of Indian dishes. Serve it alongside spicy curries, biryanis, or as part of a larger snack platter with chutneys and pickles. It also makes a refreshing appetizer for summer gatherings.

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Leena Kohli

(@leenakohli)

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