Dahi Vada: Make This Street-Style Snack At Home
Image Credit: dahi vada/ pinterest.com

India is famous for its street food, and nothing can beat a full plate of tangy and delicious chaat loaded with yoghurt, chutneys, sev, and some spices. Be it Punjab's chole bhature, Maharashtra's vada pav, Rajasthan's kachori, or Kolkata's puchka, a plethora of street food dishes are readily available across the country. Dahi vada, a popular street snack from the Indian state of Maharashtra, is a type of chaat that consists of deep-fried lentil fritters soaked in creamy dahi (yoghurt). This beloved street-style delicacy can be found in every state and restaurant and is cherished by chaat enthusiasts. Although readily available in markets, some individuals prefer to prepare this dish at home.

The benefit of making chaat at home is the ability to customize the ingredients to your liking and enjoy it fresh. If you're looking to make soft and delicious dahi vada in the comfort of your own kitchen, we've got you covered! With a quick and simple recipe, Dahi Vada can be made in just an hour using ingredients that are likely already available in your pantry. This tangy and flavourful dish is made with lentils and yoghurt and includes chutney, crunchy vada, yoghurt, freshly chopped coriander, and a variety of spices. You can enjoy it as an evening snack or as a side dish with your lunch or dinner.

dahi vada/ pinterest.com


  • 1 cup dhuli urad dal, soaked for 5-6 hours, and ground to a paste
  • Oil (for frying)
  • 2 1/2 cups whisked yoghurt
  • 2 teaspoons of salt
  • 2 teaspoons cumin seeds (powdered), roasted
  • 2 tablespoons coriander leaves, chopped
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon chilli powder
  • Sev
  • Imli chutney
  • Mint and coriander chutney


  • Whisk the dal batter to make it fluffy and light.
  • Heat some oil in a pan.
  • Shape it round to make the vadas, then fry them in hot oil over medium heat until golden brown.
  • Lift and strain the oil, and place these fried vadas in a pan of salted water.
  • Add salt, cumin, coriander leaves, and black pepper to the bowl of whisked yoghurt and mix well.
  • Drain the vadas soaked in salt water by squeezing them and placing them on a plate.
  • Top it up with the yoghurt and the chutneys.
  • Garnish with sev and serve chilled.