In north India,Dahi vada is served as a snack. During festivals Dahi vada is one of the most popular dishes in Indian homes. Be it Holi,Eid, Diwali, Christmas, without Dahi vada the feast is incomplete. ln central India it is known as dahi vade or bade.In north it is dahi bhalle,Odisha it is dahi bara and in south India it is known as thayir vada.

In Lucknow a very famous dahi bade stall owner serves hundreds of them on a daily basis. They serve dry fruit stuffed, melt-in-mouth dahi bade. Eventually the stall owner started bringing in so much money that he attracted the attention of the Income tax department, who, it is said, were compelled to count the disposable discarded plates to gauge the evasion of tax when the stall owner denied the allegations.

Speaking of dahi vada, it’s style of preparation is different in every household.ln rural and town areas of India,Dahi Vadas are shaped like donuts and the yoghurt it is served in is spicy and served at room temperature. In urban areas it topped with tamarind and jaggery chutney, and/or with green (mint, coriander, green chilli) chutney in cold yoghurt.

Irrespective of the style of preparation the taste remains unforgettable.

Serves: 4

Preparation time: 4 & 1/2 hrs

Cooking time: 20 mins


  • 1 cup urad daal (dehusked black gram lentil)
  • 1/2 tsp cumin
  • 3 cups full cream yoghurt (unflavored)
  • Oil for frying
  • 3 tbsp powdered sugar

For garnishing:

  • 1 tsp Dry, roasted, coarsely ground cumin
  • 1/2 tsp red chilli powder
  • A pinch of black salt
  • Pomegranate seeds
  • Mint


  1. Soak the daal for 4 hrs.
  2. Make a smooth batter of the soaked daal and water. The batter should be of semi-solid consistency.
  3. Whisk the batter thoroughly to make it properly aerated.
  4. Heat oil in a wok, make dumplings of the batter and fry them.
  5. Heat water in a pot and add 1/2 tsp of salt.
  6. Soak the fried dumplings in the warm water but not for too long (or the dumplings will become soggy!).
  7. When the dumplings swell, drain the water and set them aside.
  8. Take the yoghurt and whisk it lightly with cumin, red chilli powder,black salt and sugar.
  9. Set the vadas in a serving dish and pour the youghurt generously over it.
  10. Garnish it with the pomegranate seeds and chopped mint leaves.
  11. Sprinkle a pinch of red chilli powder, cumin and black salt over it.
  12. Serve chilled and enjoy.πŸ˜‹

Nosh farmaiye…

12 Comments Add yours

  1. Ajazuddin Farooqui says:

    Very yummy and softπŸ˜‹πŸ˜‹healthy

    Liked by 2 people

  2. Naseima parveen says:


    Liked by 1 person

  3. Mrs.Naina Singh says:


    Liked by 1 person

  4. Not just in festivals, we have dahi vada almost in every summer lunch. It’s great in the hot summers and also keeps the interiors cool and calm. !!

    Liked by 1 person

  5. Look so tasty….. My fav… πŸ˜‹πŸ˜‹

    Liked by 1 person

  6. Wow..
    Yum yum
    Most favorite..
    Love from Pakistan..
    I have tried all your dishes.. πŸ˜‡πŸ’•

    Liked by 1 person

    1. azratarannum says:

      Thank you so much for your support and encouragement Sadia!😁

      Liked by 1 person

  7. Ankur Mithal says:

    Great variety on your blog

    Liked by 1 person

    1. azratarannum says:

      Thank you ! 😊


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s