Dahi Vada (Not-Fried)

Soft and spongy dumplings prepared from batter made of ground lentils and then served with a generous topping of whisked yogurt, green chutney, tamarind chutney and spices.


Serves: Makes 10-12 Vadas

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  1. 1/2 cup moong chilka (split moong dal)
  2. 1/4 cup urad dal (split black lentils)
  3. 2 tablespoons split masoor dal (red lentils)
  4. 1 green chilli, chopped
  5. 1 teaspoon roughly chopped ginger
  6. 11/2 teaspoons Eno fruit salt
  7. 1/4 teaspoon asafoetida
  8. Salt to taste
  9. For Serving:
  10. 2 cups whisked yogurt
  11. 2 tablespoons mint chutney (Recipe link at the end of recipe)
  12. 2 tablespoons tamarind chutney
  13. 1/2 teaspoon black salt
  14. 1 teaspoon roasted cumin powder
  15. 1/4 teaspoon red chilli powder (optional)


  1. Soak the dal overnight or for 5-6 hours.
  2. Drain the soaked dal. Combine the drained dal, 1/2 cup water, green chilli, ginger, asafoetida and salt in a grinder. Grind into a smooth paste.
  3. Add Eno fruit salt to the batter and mix well.
  4. Add 1 tablespoon of batter to each greased mould of an idli stand. Place the idli stand in the steamer and steam for 15-20 minutes or till a toothpick inserted into the vada comes out clean.
  5. Soak the steamed vadas in warm water for 10 minutes.
  6. Take the vadas out of water and squeeze them gently between your palms.
  7. Let them cool completely before serving.
  8. To serve the vadas, place them in a serving tray. Pour whisked yogurt on the vadas followed by tamarind and mint chutney. Sprinkle black salt, roasted cumin powder and red chilli powder.

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