Dahi Vada is soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt that is garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder, and crunchy sev.

Dahi Vada garnished with tamarind-date chutney, red chili powder and cilantro

Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation-inspired recipes to come. In midst of the jet lag, loads of laundry, and other things I've been craving something cool and comforting. Something that will extend my memories of our Indian summer, and it is my favorite Dahi Vada aka Dahi Bhalla or Bhalle.

Traditionally this dish is made by deep-frying batter made of soaked urad daal. But after indulging this summer I decided to try a healthier version using my paniyaram/aebleskiver pan to cook the vadas with just a few drops of oil and without compromising the flavors.

This protein-packed duo of Urad daal {skinned black gram lentils} and yogurt makes this a very healthy and nutritious dish.

Two plates of dahi vada garnished with tamarind chutney and cilantro

Instructions

Step by step soft and fluffy Dahi Vada Recipe:

Rinse urad daal thoroughly with water 2-3 times and soak it in water for 4-6 hours.

Drain all the water out.

Blend it to a smooth paste using a few spoons of water as needed. Add green chilies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter. To test the right consistency drop a little batter in the water and make sure it floats on the water. If it sinks the batter is probably too thin.

Pro Tip - Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada light and fluffy.
Heat the paniyaram pan (you can also use the aebleskiver 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 another 3-4 minutes.

Aebleskiver pan with davivadas cooked on one side

Take a big bowl with 3 cups of water. Slowly remove the vadas from the pan and immerse them in the water.
Continue cooking the next batch of vadas while the first batch is soaking in the water.
In another bowl whisk yogurt, add ½ cup of water, salt, and sugar. Bring the yogurt to a smooth, pourable consistency.
Take the vadas from the water one at a time and gently squeeze all the water by pressing them on the palm of your hands. Keep them in a serving platter. Pour 1 cup of prepared yogurt over the vadas.
Continue cooking, dunking them in water, squeezing the water out, and pouring yogurt over them for the rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.

Photo showing how to add cooked dahivada in water and then squeeze out all the water.

Serving

Here is how to serve the Dahi Vada:

Take 3-4 vadas along with the yogurt in a bowl
Spread a tablespoon of tamarind-date chutney over
Sprinkle a pinch of red chili powder, ground cumin, and ground coriander
Spread a spoonful of the crunchy thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.

Dahi vada with garnish served in a black plate with spoon.

Love Indian snacks? Try this healthy no-fry Sabudana Vada next!

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

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