Dahi Vada are 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.
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, the 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!
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 chillies 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 teh 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 cooking next batch of vadas while the first batch is soaking in the water.
- In another bowl whisk yogurt, add 1/2 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 prepared yogurt over the vadas.
- Continue cooking, dunking them in water, squeezing the water out and pouring yogurt over them for rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.
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 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.
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.
- 2 cups of urad daal
- 2 green chilies
- 1 inch ginger
- 4 cups Plain/lowfat yogurt
- 1/2 cup sugar more or less depending on the sweetness you like
- 1/2 cup tamarind-date chutney
- 2 teaspoons kashmiri red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup thin sev
- 1 tablespoon oil
- 2 teaspoon kosher salt
- 1/4 cup cilantro diced
- 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 chillies 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 1/2 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 teh prepared yogurt over the vadas. Continue cooking, dunking them in water, squeezing the water out and pouring yogurt over them for 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 table spoon 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.
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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 New Jersey with my husband and two sons.
Aayushi Manish says
yummylicious
Archana says
Thank you Aayushi!
dishdessert says
looks ymmy
Archana says
Thank you!
Cook with Smile.. says
The pics are so appetizing..yummy..
Archana says
Thank you!
healthyindiankitchen says
This is such a healthy way to enjoy my favorite dahi vadas! Nice technique Archana 🙂
Archana says
Thank you Mona! It is a healthier way to cook but still so delicious!!
Hans Susser says
Wow !
That looks absolutely stunning 🙂
Thank you.
Hans
Archana says
Thank you Hans!
Love Served Daily says
Love the no fry version
Archana says
Thank you Ritu! This is how I always make dahivada.
meetruchisharma says
Looks yummy 🙂
Archana says
Thank you Ruchi!!
Sumith Babu says
A nice summer treat! Healthy and delicious!!
Archana says
Exactly Sumith!
Ruchisvegkitchen says
Yummy
Archana says
Thank you Ruchi!
Utkarshini Khanna says
Mouth watering!
Archana says
Thank you Utkarshini!
Divya Deepak Rao says
I use the same trick for my Dahi vadas… These look super delicate Archana?
Archana says
Awesome! Thank you Divya
Monika says
Yummy yaar.. I love dahi vadas.. loved ur presentation ?
Archana says
Thank you Monika!
Alok Singhal says
Delicious, i can say. Just by looking at it i am drooling over 🙂
Archana says
Thank you Alok!
Cooking For The Time Challenged says
This looks so interesting! I have never seen this before. Do you cook them on top of the stove?
Archana says
Thank you! Yes they are cooked on stovetop.
Cooking For The Time Challenged says
I will have to read the instructions carefully so I can try this. It looks great!
Archana says
Great, let me know if you have any questions.
Cradle of Joy says
Looks great!
Archana says
Thank you!
koolkosherkitchen says
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!
Archana says
Thank you Dolly for your kind words. I look forward to your wonderful recipes!
Sindhu's Kitchen says
I love Dahi vada 🙂 Thanks for sharing this recipe 🙂
Archana says
Thank you Sindu. Please let me know how you like it!
Arohii says
Great !! A healthy way to cook Vada! Thanks for sharing !!
Archana says
Thank you Arohii
cookandenjoyrecipes says
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/
Archana says
Thank you!
cookandenjoyrecipes says
❤️
cookandenjoyrecipes says
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.