Yoghurt Recipe Corner: Dahi Vada

In North India, they are known as Dahi Vadas or Dahi Bhallas and in the South as Thayir Vadai. A very popular street food, it is part of the spicy and very tasty chaat family.

Preparation Time: 1 hour

Cooking Time: 20 minutes

Serves 2-3



(For Dahi Vada)

  • Urad dal – ¼ cup
  • Yoghurt – 1 cup
  • Green chilli – 1
  • Ginger – small piece
  • Green chutney – to taste
  • Sweet chutney – to taste
  • Chaat masala – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Zeera powder – ¼ tsp
  • Salt – to taste
  • Coriander leaves – 1 tbsp
  • Oil – as required



  1. To prepare, ground urad dal batter and soak the dal in water for 1 hour. Grind into a smooth batter along with green chilli and ginger.
  2. Transfer batter to a bowl and add salt. Mix well. The batter is ready.
  3. Heat oil in a pan for deep frying.
  4. Pour dollops of the thick batter in pan and fry bhallas until they are golden brown. Drain excess oil in a kitchen towel.
  5. Soak bhallas in an open bowl filled with water for about 30 minutes, or till they soften.
  6. This makes the bhallas soft and they will absorb the yoghurt mixture easily.
  7. To prepare yoghurt mixture beat the yoghurt well, add red chilli powder, chaat masala and jeera powder. Add salt on top of this. Keep the yoghurt mixture chilled.
  8. Take bhallas out from water, gently squeeze extra water and arrange them in a serving bowl.
  9. Pour the yoghurt mixture to the bhallas and add green and sweet chutneys according to taste.
  10. Garnish with finely chopped coriander leaves and a dash of zeera powder just before serving to enhance the flavour.
  11. Dahi Bhallas are ready to serve.

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