By Akshara
March 9, 2026
Dahi vada is a beloved North Indian chaat made with soft lentil dumplings soaked in creamy yogurt and topped with sweet and spicy chutneys. The vadas are traditionally prepared using soaked urad dal, which gives them a light and fluffy texture once fried. After soaking briefly in water, they absorb yogurt beautifully and become soft and tangy. The dish is commonly served during festivals, family gatherings, and street food feasts.
1 cup urad dal soaked overnight 1 green chilli Salt to taste Oil for frying 2 cups thick yogurt whisked 2 tbsp tamarind chutney 2 tbsp green chutney 1 tsp roasted cumin powder 1 tsp red chilli powder Chaat masala Fresh coriander and sev for garnish
Grind soaked urad dal with chilli and salt into a thick smooth batter.
Fry small spoonfuls of batter in hot oil until golden and crisp.
Soak the fried vadas briefly in warm water and gently squeeze out excess water.
Arrange vadas in a bowl and pour whisked yogurt over them.
Top with tamarind chutney, green chutney, roasted cumin powder and garnish before serving.