Dahi Vada (lentil dumplings in yogurt sauce) is a popular snack served with spicy chutneys. Though the dish may seem a bit difficult to prepare but that’s actually not the case. You can easily make lots of Vadas along with chutneys and store in the freezer for several days. Assemble just before serving and you will be able to enjoy a freshly prepared snack for your loved ones. You can also adjust the spices according to your own preference. Just use half amounts of red chilli powder and cumin powder if you want the lighter version. You can also add a teaspoon of sugar to make the yogurt sauce for a sweeter taste.

Ingredients for Vada and Yogurt Sauce:

  • 1 cup urad dal
  • 1 teaspoon finely chopped ginger
  • 1 green chilli, chopped
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ tablespoon chopped raisins
  • 10 cashew nuts, chopped
  • 2 cups yogurt
  • ½ teaspoon chaat masala
  • ½ teaspoon red chilli powder (or paprika powder)
  • 1 teaspoon roasted cumin powder
  • Black salt
  • Sunflower Oil
  • Finely chopped coriander leaves (for garnishing)
  •  ½ cup tightly packed tamarind, seedless
  • ¾ cup water
  • ½ teaspoon ginger powder
  • A pinch of asafoetida
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chilli powder (or use paprika powder)
  • Salt
  • 8 tablespoons jaggery
  • 1 teaspoon sunflower oil
  • 2 cups coriander leaves
  • 1 teaspoon dry mango powder (amchoor)
  • Salt and water

Ingredients for making Tamarind Chutney:

Ingredients for making Green Chutney:


  1. Soak Tamarind in water overnight. Squeeze it by hand and then strain to get the smooth pulp.
  2. Now, heat oil in a pan and let the cumin seeds crackle in it. Add asafoetida and chilli powder followed by the tamarind pulp. Cook for 3 minutes and then add jaggery along with salt. Cook till the chutney becomes thick and then allow complete cooling.
  3. Make the green chutney by putting all the ingredients in the food processor. Pulse the device till you get the smooth paste. Keep this chutney in a separate bowl as you will again need it while assembling the dish.
  4. Rinse the urad dal thoroughly and then soak it in water overnight.
  5. Drain the water and put the lentils in a grinder. Add green chillies, ginger, cumin seeds, and asafoetida. Run the grinder and add one teaspoon of water at regular intervals. You will need at least three tablespoons of water to get the right consistency of the batter. Make the batter smooth and then take it in a bowl. Stir it briskly for a couple of minutes to make it light and fluffy.
  6. Now, add the raisins and cashew nut along with a pinch of black salt. Stir again and keep aside.
  7. Heat oil in a deep frying pan and then add spoonfuls of batter to make the Vadas. Do not turn them soon. Check if they turn light golden in color from the base and sides and then turn. Fry till they become uniformly golden and crisp. Keep on paper towels to get rid of excess oil.
  8. Now soak them in water for 20 minutes. Bring them out and press between your palms to remove excess water.
  9. Make the yogurt sauce by blending a pinch of salt and ¼ cup water.
  10. Place the Vadas in the serving bowl and pour the sauce over them. Top them with tamarind chutney, green chutney.
  11. Sprinkle red chilli powder, roasted cumin powder, black salt, and chaat masala.
  12. Make the final garnishing by sprinkling finely chopped coriander leaves.

Buy all these Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney!