Dahi Vada
Soft lentil fritters soaked in cool yogurt and topped with sweet tamarind sauce. A refreshing Indian appetizer that's crispy outside, pillowy within.
- Total time
- 45 min
- Servings
- 2
- Calories
- 340
- Protein
- 12g
Ingredients
- ¾ cup urad dal (skinned split black lentils), soaked 4 hours
- 1 piece green chili, minced
- ½ tbsp fresh ginger, minced
- ½ tsp cumin seeds
- 1.5 cup plain yogurt
- 2 tbsp tamarind paste
- 1 tbsp jaggery or brown sugar
- ½ tsp chaat masala
- 1 tbsp fresh cilantro, chopped
Instructions
- 1
Drain soaked dal completely.
- 2
Add dal to food processor with green chili and ginger.
- 3
Pulse until mixture is smooth and fluffy, about 2 minutes.
- 4
Transfer batter to a bowl.
- 5
Fold in cumin seeds and a pinch of salt.
- 6
Fill deep pot with oil; heat to 170°C (340°F).
- 7
Wet your hands and scoop 2 tbsp batter into a ball.
- 8
Gently drop ball into hot oil; repeat with remaining batter.
- 9
Fry vadas 3 minutes until golden brown, turning occasionally.
- 10
Remove with slotted spoon; drain on paper towels.
- 11
Let vadas cool to room temperature, about 5 minutes.
- 12
Whisk yogurt in a bowl until smooth; add 0.5 tsp salt.
- 13
In a separate bowl, mix tamarind paste with jaggery.
- 14
Soak vadas in yogurt for 2 minutes.
- 15
Transfer vadas and yogurt to serving bowl.
- 16
Drizzle tamarind sauce over top.
- 17
Sprinkle chaat masala and cilantro; serve immediately.
Tools you’ll need
- food processor
- deep heavy-bottomed pot or wok (3-quart minimum)
- thermometer (candy or deep-fry)
- slotted spoon
- paper towels
- mixing bowls (2)
- whisk
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