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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend the curd until smooth.
Transfer it to a bowl. Add a little water and salt, then mix well.
Heat oil in a pan. Add cumin seeds, grated ginger, green chilies, curry leaves, and hing. Sauté for 30 seconds until fragrant.
Pour the tempering into the prepared curd and mix well.
Soak the urad dal for 2–4 hours.
Drain the water and blend the dal into a smooth, thick batter.
Transfer the batter to a bowl. Add cumin seeds and salt, then mix well.
Heat oil in a pan for deep frying.
Wet your hands, take a small portion of the batter, and shape it into a vada.
Gently slide it into the hot oil and fry until golden brown on both sides.
Remove the fried vadas and soak them in salt water for 5–10 minutes.
Gently squeeze out the excess water and add the vadas to the prepared curd mixture.
Let them soak for 10–15 minutes before serving.
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Ensure the urad dal is soaked well to achieve a smooth batter.
Adjust the consistency of the curd mixture with water to your preference.
Can I use store-bought yogurt?
Yes, store-bought yogurt can be used for convenience.
How do I know when the vadas are done frying?
The vadas are done when they are golden brown on both sides.
Can I prepare the vadas in advance?
Yes, you can fry the vadas in advance and soak them in the curd mixture before serving.
What can I serve with Dahi Vada?
Dahi Vada can be served as a snack or appetizer, often accompanied by chutneys.
