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Dahi Vada served in an elegant glass cup
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5 from 3 votes

Dahi Vada / Dahi Bhalla - Healthy No Deep-Fry Recipe

Dahi Vada: fluffy, melt-in-mouth lentil dumplings (Vada), dunked increamy yogurt (Dahi), and topped with classic Indian chutneys is undeniably atreat for the palate.
Prep Time15 mins
Cook Time1 hr 45 mins
Soaking Time6 hrs
Total Time2 hrs
Course: Entree, Main Course, Side Dish, Snack
Cuisine: Indian
Diet: Hindu, Low Fat, Vegetarian
Keyword: Dahi Bada, Dahi Bhalla, Dahi Vada
Servings: 15 3 Vada each
Calories: 149kcal


To make Vadas:

To serve Vadas:


  • Transfer Urad Gota (Skinned Black whole lentil) and Mung dal in a deep bowl and rinse thoroughly 2-3 times with water or until water starts running clear.
    Rinsing urad dal for dahi bhalla
  • Soak it in enough water for 6-8 hours or overnight. Well-soaked dal yields softer Vada.
  • Strain the soaked dal in a strainer. 
    Straining urad dal for dahi bada
  • Grind the soaked dal in 2-3 small batches with just a few spoons of water. Add water gradually only if needed to facilitate the grinding. Grind into a thick, smooth paste-like batter.
  • Transfer the ground dal batter into a large bowl, and whisk vigorously to aerate the batter for 8-10 minutes in one direction only. Aerating the batter ensures that the resulting Vada are soft and fluffy.
    Aerating the vada batter
  • Do a lightness test of batter by dropping a little batter in the water-filled small bowl to check if the batter has been aerated enough. If it sinks, then aerate more for few minutes. If floats, then move to the next step.
    Testing for aeration
  • Add chopped green chilies, minced ginger, broken cashews, chironji, raisins, salt, and cumin seeds, and mix well. (You can also add chopped cilantro)
  • Heat the paniyaram/appe/aebleskiver pan on medium low heat. Add a few drops of oil in each cavity and add 1 tablespoon of batter.
    Shallow frying vada batter in aebleskiver pan
  • Add little oil around each Vada.
    Adding oil to each vada for cooking
  • Start flipping Vada when the center part of the batter is still wiggly, using a chopstick to make perfectly round Vadas. Don’t wait to cook them through.
  • Push back the batter back to cavities, if any comes out while flipping.
  • Keep turning and flipping for even browning.
  • Remove the cooked Vada’s from the pan when golden brown from all sides.
    Evenly cooked vada in aebleskiver pan
  • Repeat the process until all the batter is used.
    All cooked vada in a bowl with one shown broken on the top as example of fully cooked vada
  • This quantity of dal would yield 45-50 pieces depending upon the size of the pan’s cavity.
    Dahi Vada being prepared for long term storage
  • In a big bowl, take enough hot water, add a little salt, and stir.
  • Soak the cooked Vadas in this hot water for an hour.
  • Meanwhile, in another bowl, whisk yogurt. The consistency of whisked yogurt should be thick and creamy, not watery at all.
  • Season the yogurt with salt, sugar and mix well.
    Salt and sugar being added to yogurt for dahi vada
  • Take the soaked Vada from the water one at a time, gently squeeze all the water out by pressing them between palms.
    Gently squeezing water out of soaked vada
  • Place all squeezed Vada in whisked yogurt, make sure all the Vadas are properly coated/dipped and covered with yogurt.
  • Cover the bowl with cling wrap and store in the fridge until ready to serve.
    dahi vada being covered to prevent drying until ready to serve

Steps to serve Dahi Vada

  • Transfer Vada with yogurt one by one in a serving platter.
    Dahi vada transferred to a serving bowl
  • Sprinkle roasted cumin seeds powder and red chili powder on top of Vada.
    Dahi vada with spices sprinkled on top
  • Topped with some green cilantro mint chutney and Meethi chutney/ Saunth.
  • Garnish with some pomegranate kernels, crunchy masala boondi, and mint/cilantro leaves.
    Dahi vada ready to be served



Serving: 3pieces | Calories: 149kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 326mg | Potassium: 135mg | Fiber: 4g | Sugar: 10g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg