Dahi Vada


  • 1 Cup urad dal
  • 3 cups yogurt
  • 1 small bowl tamarind date chutney
  • 1½ tablespoon chili and cilantro paste
  • 1-2 tablespoon sugar
  • Pinch of asofoeida
  • Salt and pepper to taste
  • Red chilli powder to taste
  • Rosted cummin powder to taste
  • oil to fry.


  1. Wash and Soak urad dal in a suffient water for 6-7 hours or overnight.
  2. Next day, drain all the water from urad dal. Grind it in a grinder to a smooth paste. If you wish, you can use a little water but not too much. If you use more water, vadas will be oily.
  3. Add salt to the grinded paste.
  4. Heat oil in a kadai. Get at least 2 tablespoon of mixture in your hand and add slowly to the hot oil. Fry the vadas till they become golden. Heat should be medium.
  5. Get warm water in a seperate bowl. Add asofoeida and salt. Add fried vadas to the water. Keep the vadas in the water for at least 15-20 minutes.
  6. Press the vada gently between your palms and squeeze out all the excess water and flatten it.
  7. Get 2 different bowls. Add 1½ cups of yogurt in each bowl. Add chili cilantro paste and ½ cup of water to one bowl and add sugar and ½ cup of water to another bowl. Mix it properly.
  8. Arrange all the vadas in a plate or a bowl. Pour the chili cilantro yogurt evenly on the vadas. Pour the sugar yogurt on top of it evenly.
  9. Sprinkle red chilli powder, black pepper powder, rosted cummin powder on the vadas.
  10. Keep it in the refrigerator for a better taste. Serve with tamarind chuntney if desired.