Dahi Vada is the ultimate Indian snack, bursting with flavor in every bite! Soft lentil dumplings soak up creamy yogurt, tangy tamarind chutney, and fragrant spices—pure magic! But here’s the fun part—you can make a guilt-free version in an Appe pan, no frying needed! Same light, delicious taste, minus the extra oil!
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What is Dahi Vada?
Dahi Vada, or Dahi Bhalla, is a favorite Indian street food made of deep-fried lentil fritters soaked in creamy yogurt and topped with flavorful chutneys and spices. If you love snacks like Bhel Puri, Dahi Puri, or Ragda Patties, you’ll definitely love this one! It’s the perfect combo of soft vadas, tangy yogurt, and crunchy toppings. Dahi Vada is more than just a snack—it’s a tradition, often enjoyed at festivals and family gatherings. Whether it’s Holi, Diwali, or any special occasion, this dish always steals the show!
Why You'll Love Making No-Fry Dahi Vada!
Use Less Oil: These vadas are cooked in an Appe Pan, so you’ll use way less oil—how great is that?
All the Flavor: Don’t worry, you won’t miss out on taste! They’re still soft and airy inside, just like the traditional ones.
Quick & Easy: With the Appe pan, you can skip the deep-frying hassle—less mess, less oil, and quicker cooking time! BTW, I also love to use Appe pan to make Sabudana Vada!!
Make Ahead Magic: This recipe is perfect for making ahead of time so that you can enjoy it anytime!
Love the Classic Version? No problem! I’ve got all the details on how to make the traditional deep-fried version too!
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 Dahi Vadas:
- 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. Prefer the deep-fried version? No worries—just check out the recipe card at the end of this post for all the details.
- 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.
Planning to serve at a party or take to a potluck? Grab a large platter to lay out all the vadas in a single layer, making sure the yogurt covers them completely. Drizzle some tangy tamarind chutney on top, sprinkle with ground spices and fresh cilantro, and add sev right before serving for that perfect crunchy bite.
Storing
Squeeze out the water from the vadas and add them to the prepared dahi. Cover and refrigerate for up to 3 days. Take out the vadas from the fridge 30 minutes before serving and then serve them on individual plates before adding the tamarind chutney, chili powder, and ground cumin. Garnish with thin sev, cilantro, and pomegranate arils if you like.
Tips for the Perfect Dahi Vada
- Follow the exact water-to-lentils ratio that I've shared when grinding. I have tested this recipe plenty of times so it's perfect every single time.
- 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
Recipe Video
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 (see notes)
- 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.
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.
- Grab a large platter to lay out all the vadas in a single layer, making sure the yogurt covers them completely.
- Drizzle some tangy tamarind chutney on top, sprinkle with ground spices and fresh cilantro, and add sev right before serving for that perfect crunchy bite.
Nutrition
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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.