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    Home » Appetizers

    Healthy No Fry Dahi Vada | Dahi Bhalle

    Published: Aug 4, 2016 · Modified: Mar 19, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 60 Comments

    87 shares
    Jump to Recipe

    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.

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

    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.
    white lentils, urad daal in a bowl
    • Drain all the water out.
    lentils soaked and drained
    • 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.
    Dahi Vada batter
    • 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.
    Aebleskiver pan with dahi vada
    • 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!

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Dahivada with yogurt garnished with tamarind-date chutney, red chili powder and cilantro in a black plate
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    4.60 from 10 votes

    No Fry Dahi Vada

    soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt, and garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder and crunchy sev.
    Prep Time10 mins
    Cook Time30 mins
    Resting Time4 hrs
    Total Time40 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 6
    Calories: 221kcal
    Author: Archana Mundhe

    Ingredients

    • 2 cups of urad daal
    • 2 green chilies
    • 1 inch ginger
    • 4 cups Plain/lowfat yogurt
    • ½ cup sugar more or less depending on the sweetness you like
    • ½ cup tamarind-date chutney
    • 2 teaspoons kashmiri red chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¼ cup thin sev
    • 1 tablespoon oil
    • 2 teaspoons kosher salt
    • ¼ cup cilantro diced

    Instructions

    • Rinse urad daal thoroughly with water 2-3 times. 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. Add green chilies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter, a easy test to check the consistency is to drop a little batter in the water and make sure it floats on the water. Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada's 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 the vada's 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 mins.
    • Take a big bowl with 3 cups of water. Slowly remove the vadas from the pan and immerse them in the water. Continue making another 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 and 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 the 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.
    • To serve this dish, take 3-4 vadas with some yogurt in a plate. Add a tablespoon of tamarind-date chutney. Sprinkle some 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.

    Nutrition

    Calories: 221kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 954mg | Potassium: 463mg | Fiber: 1g | Sugar: 34g | Vitamin A: 325IU | Vitamin C: 3.6mg | Calcium: 314mg | Iron: 0.8mg
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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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    1. Aayushi Manish says

      August 04, 2016 at 5:19 pm

      yummylicious

      Reply
      • Archana says

        August 04, 2016 at 5:29 pm

        Thank you Aayushi!

        Reply
    2. dishdessert says

      August 04, 2016 at 5:55 pm

      looks ymmy

      Reply
      • Archana says

        August 04, 2016 at 8:59 pm

        Thank you!

        Reply
    3. Cook with Smile.. says

      August 04, 2016 at 6:50 pm

      The pics are so appetizing..yummy..

      Reply
      • Archana says

        August 04, 2016 at 8:59 pm

        Thank you!

        Reply
    4. healthyindiankitchen says

      August 04, 2016 at 9:51 pm

      This is such a healthy way to enjoy my favorite dahi vadas! Nice technique Archana 🙂

      Reply
      • Archana says

        August 04, 2016 at 10:18 pm

        Thank you Mona! It is a healthier way to cook but still so delicious!!

        Reply
    5. Hans Susser says

      August 04, 2016 at 10:59 pm

      Wow !
      That looks absolutely stunning 🙂
      Thank you.
      Hans

      Reply
      • Archana says

        August 04, 2016 at 10:59 pm

        Thank you Hans!

        Reply
    6. Love Served Daily says

      August 04, 2016 at 11:27 pm

      Love the no fry version

      Reply
      • Archana says

        August 05, 2016 at 7:25 am

        Thank you Ritu! This is how I always make dahivada.

        Reply
    7. meetruchisharma says

      August 04, 2016 at 11:47 pm

      Looks yummy 🙂

      Reply
      • Archana says

        August 05, 2016 at 7:24 am

        Thank you Ruchi!!

        Reply
    8. Sumith Babu says

      August 05, 2016 at 12:02 am

      A nice summer treat! Healthy and delicious!!

      Reply
      • Archana says

        August 05, 2016 at 7:23 am

        Exactly Sumith!

        Reply
    9. Ruchisvegkitchen says

      August 05, 2016 at 9:48 am

      Yummy

      Reply
      • Archana says

        August 05, 2016 at 11:05 am

        Thank you Ruchi!

        Reply
    10. Utkarshini Khanna says

      August 05, 2016 at 11:14 am

      Mouth watering!

      Reply
      • Archana says

        August 05, 2016 at 11:16 am

        Thank you Utkarshini!

        Reply
    11. Divya Deepak Rao says

      August 05, 2016 at 11:30 am

      I use the same trick for my Dahi vadas... These look super delicate Archana?

      Reply
      • Archana says

        August 05, 2016 at 11:35 am

        Awesome! Thank you Divya

        Reply
    12. Monika says

      August 08, 2016 at 3:04 pm

      Yummy yaar.. I love dahi vadas.. loved ur presentation ?

      Reply
      • Archana says

        August 08, 2016 at 3:06 pm

        Thank you Monika!

        Reply
    13. Alok Singhal says

      August 10, 2016 at 11:20 am

      Delicious, i can say. Just by looking at it i am drooling over 🙂

      Reply
      • Archana says

        August 10, 2016 at 2:14 pm

        Thank you Alok!

        Reply
    14. Cooking For The Time Challenged says

      August 11, 2016 at 12:26 am

      This looks so interesting! I have never seen this before. Do you cook them on top of the stove?

      Reply
      • Archana says

        August 11, 2016 at 12:00 pm

        Thank you! Yes they are cooked on stovetop.

        Reply
        • Cooking For The Time Challenged says

          August 11, 2016 at 12:01 pm

          I will have to read the instructions carefully so I can try this. It looks great!

          Reply
          • Archana says

            August 11, 2016 at 12:03 pm

            Great, let me know if you have any questions.

            Reply
    15. Cradle of Joy says

      August 11, 2016 at 1:04 pm

      Looks great!

      Reply
      • Archana says

        August 11, 2016 at 1:05 pm

        Thank you!

        Reply
    16. koolkosherkitchen says

      August 29, 2016 at 11:49 am

      This is such an incredible and very healthy recipe! I am glad you stopped by my blog and I am very glad that now I've discovered yours. Thank you for the like and for following. I am looking forward to more delicious recipes you post!

      Reply
      • Archana says

        August 29, 2016 at 11:54 am

        Thank you Dolly for your kind words. I look forward to your wonderful recipes!

        Reply
    17. Sindhu's Kitchen says

      September 01, 2016 at 2:36 am

      I love Dahi vada 🙂 Thanks for sharing this recipe 🙂

      Reply
      • Archana says

        September 01, 2016 at 9:16 am

        Thank you Sindu. Please let me know how you like it!

        Reply
    18. Arohii says

      September 01, 2016 at 11:40 am

      Great !! A healthy way to cook Vada! Thanks for sharing !!

      Reply
      • Archana says

        September 01, 2016 at 2:19 pm

        Thank you Arohii

        Reply
    19. cookandenjoyrecipes says

      September 30, 2016 at 9:56 am

      Just a note to inform you that your post was release on TRH - Thaniks again faor your approval:
      https://cookandenjoyrecipes.wordpress.com/2016/09/30/no-fry-dahivada-lentil-dumplings-dunked-in-lush-yogurt/

      Reply
      • Archana says

        September 30, 2016 at 11:03 am

        Thank you!

        Reply
        • cookandenjoyrecipes says

          September 30, 2016 at 1:09 pm

          ❤️

          Reply
    20. cookandenjoyrecipes says

      September 30, 2016 at 4:26 pm

      Archana. As you know your recipe was released today and I received a question from a follower re the paniyaram pans. Where will they be able to find it. Will you be able to go to the link on my blog and tey to assist. Thank you in advance.

      Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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