How to make Dahi Vada -

The very popular pan Indian snack, urad dal dumplings fried and soaked in sweetened yogurt, sprinkled with chat masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black gram (dhuli urad dal), Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Dahi Vada checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Nachos Pineapple And Coconut Pancakes Pumpkin Seeds and Dates Balls Dahi kebab

Dahi Vada

Dahi Vada Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi Vada Recipe

  • Split skinless black gram (dhuli urad dal) , soaked for 6-8 hours and drained 1 cup

  • Yogurt , sweetened 1 cup

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Date and tamarind chutney for drizzling

  • Roasted cumin powder to sprinkle

  • Black salt to taste

  • Red chilli powder to sprinkle

  • Fresh coriander leaves , chopped for garnish


Step 1

Put black gram in a mixer jar, add some water and grind into a smooth and thick batter. Transfer into a bowl, add asafoetida, cumin seeds and salt and whisk well till fluffy.

Step 2

Heat sufficient oil in a kadai. Put spoonful of batter into hot oil and deep-fry till golden brown and crisp. Drain in a bowl of cold water and soak for 5 minutes.

Step 3

Squeeze out excess water from the soaked vadas and place in individual serving bowls. Pour some sweetened yogurt over the vadas, drizzle some date-tamarind chutney and sprinkle some cumin powder, black salt and chilli powder on top.

Step 4

Serve immediately garnished with coriander leaves

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.