Bite-size dahi vadas

8 servings
20 min
20 min


Number of serving: 8

Here is how I make my dahi vadas:

1 cup urad dal, soaked overnight

250 grams plain yogurt

1 tablespoon chopped raisins

2 tablespoons chopped cashew nuts

1 tablespoon finely chopped/grated ginger

2 tablespoons finely chopped coriander

1 tablespoon finely chopped green chilies

Roasted cumin seeds, coarsely ground

Sweet and sour tamarind chutney

Vegetable oil for frying

A pinch of baking powder

1 teaspoon red chili powder

1 teaspoon cumin seeds

Black salt


  • Grind to a smooth paste the urad dal. Whisk it with a pinch of baking powder and plain salt. Add just a wee bit of the chopped ginger, coriander, green chilies, cashew nuts, raisins, cumin seeds, and black peppercorns.
    Heat oil in a wok, make small, bite-size dumplings of the dal batter and fry till golden brown. I usually stick a toothpick at the center of the dumplings to check if they are done. Its best to fry them in batches and not crowd the wok/pan.
    Dip the dal dumplings in water for 1-2 minutes and squeeze out the water between your palms, readying them for the yogurt dip!
    In a blender, churn the yogurt, black salt and sugar to taste. Plate the flattened dumplings in a dish and pour the yogurt mix. Garnish with all the chopped ingredients and chill.
    Drizzle some tamarind chutney, sprinkle roasted cumin powder, red chili powder and serve the Dahi Vadas.


Bite-size Dahi Vadas, photo 1Bite-size Dahi Vadas, photo 2Bite-size Dahi Vadas, photo 3




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