Dahi Vada (Lentil Dumplings in Yogurt)
Soft, spongy lentil dumplings soaked until tender and smothered in cool, lightly sweetened yogurt, then drizzled with tamarind chutney and dusted with roasted cumin and chili. A festive favourite.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the batter
Drain the soaked dal and blend it with the water into a thick, smooth paste. Whisk by hand in one direction for 3-4 minutes until it doubles in volume and feels light (a small spoonful should float in water). Stir in the ginger, chili and ¼ tsp of the salt.
- 200g
- 3 tbsp water
- 1 tsp ginger
- 1 green chili
- ¼ tsp salt
✅ Done when: the batter is pale, airy and a spoonful floats in water
Fry the vadas
Pour the oil into a medium pot (20cm/8in) and heat over medium heat to 170°C (340°F); test with a tiny drop of batter, it should sizzle and rise. Drop in walnut-sized spoonfuls of batter, a few at a time, and fry 4-5 minutes, turning, until pale golden and cooked through.
- 1 liter oil
- all of it the batter from step 1
✅ Done when: pale golden on all sides and cooked through in the center
Soak until soft
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Dress with yogurt
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Garnish and serve
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Make the batter
Drain the soaked dal and blend it with the water into a thick, smooth paste. Whisk by hand in one direction for 3-4 minutes until it doubles in volume and feels light (a small spoonful should float in water). Stir in the ginger, chili and ¼ tsp of the salt.
- 200g
- 3 tbsp water
- 1 tsp ginger
- 1 green chili
- ¼ tsp salt
✅ Done when: the batter is pale, airy and a spoonful floats in water
Fry the vadas
Pour the oil into a medium pot (20cm/8in) and heat over medium heat to 170°C (340°F); test with a tiny drop of batter, it should sizzle and rise. Drop in walnut-sized spoonfuls of batter, a few at a time, and fry 4-5 minutes, turning, until pale golden and cooked through.
- 1 liter oil
- all of it the batter from step 1
✅ Done when: pale golden on all sides and cooked through in the center
Soak until soft
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Dress with yogurt
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Garnish and serve
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The Story Behind the Dish
Lentil dumplings soaked in yogurt are an old dish across India, known as dahi bhalla in Punjab and Delhi, dahi vada in much of the north and west, and thayir vadai in Tamil Nadu.
They're an essential part of festival spreads, especially during Holi, when cooling yogurt dishes balance the rich sweets and fried snacks.
⭐ Why It's Famous
Cool, soft and tangy, dahi vada is the perfect contrast to hot, spicy food — and a must at Holi.
💡 Fun Fact
Soaking the fried vadas in water is what makes them melt-in-the-mouth soft — it squeezes out the oil and opens up the texture.
North India
28.61°N, 77.21°E
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