Dahi Vada is the ultimate Indian snack, bursting with flavor in every bite. Traditionally deep-fried, these soft lentil dumplings are soaked in creamy yogurt, tangy tamarind chutney, and aromatic spices—pure magic. But here’s the twist—you can make them guilt-free using an appe pan instead of frying! This no-fry version is just as light and delicious, giving you all the taste without the extra oil.
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What is Dahi Vada?
Dahi Vada, also known as Dahi Bhalla, is a popular Indian street food that consists of deep-fried lentil fritters soaked in yogurt and topped with a variety of chutneys and spices. If you’re a fan of Indian street snacks like Bhel Puri, Dahi Puri, or Ragda Patties, then Dahi Vada is right up your alley. It’s the perfect blend of textures—soft vadas, creamy yogurt, and crunchy toppings. Often served at festivals and family gatherings, Dahi Vada is more than just a snack—it’s a tradition. Whether it’s Holi, Diwali, or any special occasion, you’ll find this dish stealing the spotlight on the table!
Why Make No-Fry Dahi Vada?
- Use Fraction of Oil: Since these vadas are cooked in an Appe Pan, they're significantly lower in oil.
- No Compromise on Taste: Despite being no-fry, they are soft, and airy inside, just like the traditional ones.
- Quick & Easy: With the appe pan, there’s no need to worry about deep-frying—less mess, less oil, and faster cooking time.
Note: Love indulging in the traditional deep-fried version? I've got you covered too!
I've also adapted this no-fry method for other snacks, like Sabudana Vada—it’s a total game-changer! Try it, and you’ll see how easy it is to skip the deep-frying while still enjoying your favorite Farali treats.
Ingredients
- Urad dal - split black gram is the star ingredient, providing the perfect soft and fluffy texture for the vadas.
- Ginger and Green chilies - These fresh aromatics add a subtle heat and zing, balancing the richness of the lentils.
- Yogurt - Creamy and tangy, it forms the luscious base for soaking the vadas, making each bite irresistibly smooth.
- Salt & Sugar - Essential for balancing flavors, salt enhances the dish while a hint of sugar rounds off the tartness of the yogurt.
- Garnish - Tamarind chutney, Roasted cumin powder, Chaat masala, Red chili powder, a flavor-packed combination of tangy, spicy, and refreshing elements that elevate the dish with every sprinkle and drizzle! Optional Pomegranate seeds can be added for a burst of flavor.
How to Make Dahi Vada
Here's a step-by-step recipe with photos showing you how to make no-fry Dahi Vadas. Prefer the deep-fried version? No worries—just check out the recipe card at the end of this post for all the details.
- Rinse urad daal thoroughly with water 2-3 times and soak it in water for 5 to 6 hours overnight.
- Drain all the water out.
- Blend it to a smooth paste along with green chili and ginger using water as needed. The consistency should be similar to that of a thick cake batter. To test for the right consistency of the batter, drop a little batter in the water and make sure it floats on the water. If it sinks the batter is probably too thin.
- Next, add salt and lightly beat the batter with a hand mixer to aerate it. This makes the vada light and fluffy.
- Heat the Paniyaram Pan on medium-low heat. Add a few drops of oil in each round section and add 1 to 2 tablespoons of batter in each section.
- Cover the pan with a lid. Let it cook for 4-5 mins on low heat until they are lightly golden on the bottom. Then slowly flip them over using a chopstick or spoon and cook the other side for 3-4 minutes.
- Remove the vadas from the pan and let them cool down for 10 minutes.
- Add 4 cups of warm water to a bowl. Add the vada to the water and let them soak for 10 minutes.
- In another bowl whisk yogurt, add water, salt, and sugar. Bring the yogurt to a smooth, pourable consistency.
- Remove the vadas from the water one at a time and gently squeeze out all the water by pressing them between your palms. Line them up in a large serving bowl.
- Repeat the process of cooking, soaking, and squeezing the water from the vadas with the remaining batter.
- Pour the yogurt over the vadas and a quick stir making sure all vadas are fully submerged in yogurt.
- Refrigerate until you're ready to serve. While you can serve them at room temperature, they taste best chilled, so make sure to refrigerate for at least 2 to 3 hours.
Serving
- Take 3 to 4 Vadas along with some yogurt in an individual serving bowl or dish.
- Spread a tablespoon of tamarind-date chutney over.
- Sprinkle a pinch of red chili powder and ground cumin on top.
- Spread a spoonful of the crunchy thin sev and optionally garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.
Tips for the Perfect Dahi Vada
- Ensure the batter is well-aerated; this is key to soft and fluffy vadas.
- Adjust the thickness of the yogurt according to your preference. If it’s too thick, you can dilute it slightly with water.
- Don’t skip the garnishing! The chutneys and spices are what bring the true flavor of Dahi Vada to life.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
No Fry Dahi Vada
Equipment
Ingredients
- 1 cup urad daal
- ½ cup water for grinding the batter
- 1 green chili
- 1 inch ginger
- 1 teaspoon kosher salt
- 2 tablespoons oil
Yogurt
- 4 cups plain yogurt
- ½ cup water
- ⅓ cup sugar more or less depending on the sweetness you like
- 1 teaspoon kosher salt
Garnish
- ½ cup tamarind chutney
- 2 teaspoons kashmiri red chili powder
- 1 teaspoon ground cumin
- ¼ cup thin sev optional
- ¼ cup cilantro finely chopped, optional
Instructions
- Rinse urad daal thoroughly with water 2 to 3 times. Soak it in water for 5 to 6 hours or overnight.
- Drain all the water from the soaked lentils. Add the lentils to a blender jar along with green chili and ginger and blend into a smooth paste using water. The consistency should be similar to thick cake batter. To test, drop a small amount of batter into water; it should float.
- Add salt and lightly beat the batter with a hand mixer to aerate it. This step will ensure the vadas are light and fluffy
- Heat the Paniyaram pan on medium-low heat. Add a few drops of oil in each round section and carefully add 1 to 2 tablespoons of batter into each one. Cover the pan with a lid. Let it cook for 4 to 5 minutes on low heat until the Vada are lightly golden on the bottom. Then slowly flip them over using a chopstick or spoon and cook the other side for another 3 to 4 minutes. (See notes for Deep Frying option)
- Take the vadas out of the pan and let them cool for 10 minutes.
- Add 4 cups of warm water to a large bowl. Add the vada to the water and let them soak for 10 minutes.
- In another bowl whisk yogurt, water, salt, and sugar to a smooth, pourable consistency.
- Remove the vadas from the water one at a time and gently squeeze out all the water by pressing them between your palms. Line them up in a large serving bowl.
- Repeat the process of cooking, soaking, and squeezing the water from the vadas with the remaining batter.
- Pour the prepared yogurt over the vadas and gently stir so that the vadas are fully submerged in the yogurt.
- Refrigerate until you're ready to serve. While you can serve them at room temperature, they taste best chilled, so make sure to refrigerate for at least 2 to 3 hours.
Serving
- To serve this dish, take 3-4 vadas with some yogurt on a plate. Add a tablespoon of tamarind-date chutney. Sprinkle a pinch of red chili powder and ground cumin on top.
- Sprinkle a spoonful of thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.
Video
Notes
- Heat oil in a deep frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil and fry until the vadas are golden brown and crisp.
- Remove the vadas from the oil and drain on paper towels.
Nutrition
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KalBap says
Loved the idea of making even sized vadas in an appam pan. The ease of making them this way is tremendous!
Also the tip of aerating the batter with a hand held mixer is very helpful-makes for light and fluffy vadas.
Thanks Archana-keep cooking and posting recipes with your tips. Pictures with the recipes are awesome and good quality!
Archana says
Thank you Kalyani for your kind words! It is so nice to get feedback on my recipes. I am so glad you enjoyed this recipe of no-fry dahivada in appam pan. Please check out the no fry sabudana vada recipe too - http://ministryofcurry.com/no-fry-sabudana-vada-crispy-spicy-tapioca-fritters/
Neha says
I love your recipes. What brand of paniyaram pan did you use?
Archana says
Hi Neha, I have Nirali brand pan but I premier makes good pans too!
Loren says
I can’t find urad daal where I live (South Africa). Can this be substituted with another kind of lentil?
Archana says
Hi Loren, Sorry for the late response. You can try the recipe with moong daaa instead.
Rashmi Kulkarni says
Hi Archana! I just tried this recipe and used a muffin tray for baking the vadas. They were so light and fluffy! Everyone loved them! Thank you for the easy, healthy recipe!
Archana says
Hi Rashmi, aweosme idea to bake it in muffin trays! Thank you for sharing it with us 🙂
Sabina says
Hi Archana, could you suggest at what temperature can I make the bhallas in the oven using a muffin tray.
Thanks,
Archana says
Hey Sabina! I am so sorry I have not tried baking these.
divya grover says
What type of sev do you use. I can’t find uncooked sev in USA unless it is known as something else. I am going to try making this recipe! It looks so good.
Archana says
Check the snack section in the Indian grocery stores. Haldiram and Deep brands have a few sev varieties.
divya grover says
Thank you. I did find the sev.
Kumud Mittal says
I tried your recipe. Came out more than perfect. Impeccable I would say!!! Every tip you have given work like wonders like check if it floats, using a hand blender to aerate. Perfect timing n right temperatures given. Made me remember my Mom s bhallas who was a specialist in that n I was very elated that mine came just like hers after many imperfect tries over the years. All coz of you. Thanks so much. You are a genius cook, best recipe teller.
dee says
hello
what is a cup size in this recipe in grams?
all your recipes states 'cup' measurements. different products have different US cup measurements, e.g plain flour cup size is different to gram flour cup size, also for yoghurt, liquids etc
please explain carefully so i can follow recipes accurately
thanks
d
Archana says
I am using cup measure used for dry ingredients and flours. Not the glass pyrex which has measurements for liquids too. I will add measurements in weight in a few days.
nk patel says
hello
if i want to make this in the oven, what temperature and how long to bake for?
also can i make it with urad flour?
how much baking soda or baking powder for 1 cup urad flour?
i dont know which is better to use
please let me know answer to all above
thanks
nk
Archana says
Hi! I have not tried this recipe in the oven or using urad flour
Shruthi says
It is such an easy and fool proof recipe. I tried it for the first time and it was amazing ! The flavors were mindblowing with the combination. Must try !! Thanks Archana for creating amazing recipes
Archana says
Thank you Shruthi!
Rohini Reddy says
Where do you get the paniyaram Pam /? Love to get one .
Rohini
Archana says
Mine is from India, but amazon also carries them. Check the recipe card for the link.