Dahi Vada or Dahi Bhalla

4 People
45 min

Dahi vada is a type of chaat (snack) originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas.

When it comes to authentic street food, dahi Bhalla has always been one of my all-time favorite snacks. A bowl of this classic comfort food is guaranteed to brighten a gloomy day.

The people from the North usually call it Dahi Bhalla or Dahi Bhalle, whereas, in the Southern part of India, it is called Dahi vada.

This lip-smacking street food is loved and relished by children and adults equally. My family loves this snacks during festive season specially Holi.





Recipe details
  • 4  People
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For making Vada
  • ¾ cup split black gram dal without skin
  • ¼ cup Split yellow lentil Moong
  • ½ teaspoon Salt
  • ¾ teaspoon Roasted cumin seeds
  • 1 small cup water to grind the Vada's
  • Oil for frying
  • For making Yogurt / Dahi:
  • 3 cups Yogurt
  • Salt to taste
  • ½ teaspoon Chaat Masala
  • ½ teaspoon Black pepper powder
  • ½ teaspoon Red chili powder
  • ¾ teaspoon Roasted cumin seeds
  • For Garnishing /Chutneys:
  • Green Chutney- I have made it at home but you get it in the store
  • Tamarind Chutney -I have made it at home but you get it in the store
Rinse and soak the lentils for 6-7 hours or overnight.
Add the lentils to a food processor or blender, add 2 tablespoons water, and pulse into a fine paste. The batter should be thick and of dropping consistency.
Transfer the batter to a large mixing bowl and season it with cumin seeds and salt. Heat oil in a pan over medium heat. Once the oil is hot, use an ice cream scoop and drop the Bhalla batter into the oil.
Fry the VADAS for about 7-8 minutes over medium-high heat, turning them occasionally until they turn golden brown. Once cooked, remove them from the heat. Set them on a paper napkin to drain. Let them cool.
Add the cooled VADAS to a pan of hot water. Cover and let them soak for about 15-20 minutes, now remove them and squeeze for excess water.
Whisk chilled yogurt along with the spices. Pour yogurt into a deep dish. Add the VADAS to the yogurt. Cover the DAHI VADA with an extra layer of yogurt.
Just before serving, garnish with green chutney, tamarind chutney. SERVE COLD!
  • Whisk the Bhalla batter for about 5-6 minutes or until it is well aerated and double in size.