Thayiru vada/dahi vada/lentil dumplings in tempered yogurt

Main Dish
4 servings
15 min
15 min
Very Easy


Number of serving: 4

For Vada:

Urad dal : 1cup

Salt to taste

Oil for deep frying

For Yogurt Mixture :

Sour Curd / Yogurt : 2cups / 1/2 liter

Oil : 1 tablespoon

Mustard seeds : 1/2 teaspoon

Green Chilles : 2 nos (chopped)

Dry Red Chilies : 2 nos (broken into two)

Cumin seeds : 1/2 teaspoon

Curry leaves : few

Salt to taste

For Garnishing:

Chat Masala : 1/4 teaspoon (optional)

Corainder Leaves : 1 sprig


  • Mix yogurt with 1/2 cup water to make it watery.Mix well to remove all lumps. Add salt to taste and mix well and keep it aside.
  • Heat oil in a pan, add mustard seeds,when it starts to splutter add broken red chilies,chopped green chillies,cumin seeds,curry leaves and saute for a minute.
  • Add this seasoning to curd mixture; mix well and leave it aside.
  • For Vada : Soak urad dal in water for 3-4 hours and drain all the water completley. Add salt to grounded batter and mix well.
  • Now wet your hand lightly and take a small sized ball of batter and make a small circle and a hole in the middle with your finger. Heat the oil in the kadai on medium heat and deep fry till it turns to golden color.
  • Drain the excess oil and put the vada in water,when they are still hot. Take out the vada and place it on your one hand palm,lightly press on the other hands palm and squeeze off all water from the vada.
  • Put these vadas into the yogurt mixture. Leave it for at least 1-2 hours so that the vadas soak yogurt very well. Sprinkle some chat masala and garnish with coriander leaves. Serve & enjoy!


Thayiru Vada/Dahi Vada/Lentil Dumplings in Tempered yogurt, photo 1
Thayiru Vada/Dahi Vada/Lentil Dumplings in Tempered yogurt, photo 2


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