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Mar 16, 2013







To add a touch of exotic to any dinner party (or just as a snack) try IFN's easy-to-make Dahi Vada! Learn the recipe from scratch from Shweta, only on Dakshin Curry, our South Indian Cuisine show!


    • 1/2 cup urad dal (black gram), soaked for 5-6 hrs
    • 1/2 small onion, finely chopped
    • 1 tsp black pepper
    • 1 tsp green chillies, finely chopped
    • 1 tsp ginger, finely chopped
    • Salt to taste
    • 1 tsp jeera (cumin seeds)


For the batter
  • Coarsely grind soaked urad dal (black gram) with as little water as possible
  • Tip: Grind in spurts, freeing the dal, add water only if necessary
  • Transfer the coarse paste into a bowl
  • Add 1/2 tsp cumin seeds, 1/2 tsp black pepper
  • Add 1/2 tsp green chillies, 1/2 tsp chopped ginger, 1/2 tsp salt and 1/2 tbsp chopped onions
  • Mix well
  • Heat 1/2 lt oil
  • Dip your fingers in water and make a vada with a small hole in the center
  • Gently drop the wadas into the oil for deep frying
  • Once golden brown, remove from oil
For the curd:
  • Whisk curd and add milk to prevent it from turning sour
  • Add the wadas early to make them soft
  • Cover each with curd
  • For the seasoning
  • Heat 2 tsp oil
  • Add 1 tsp mustard seeds, chana dal (split dried chickpea), urad dal (black gram), curry leaves, red chilli and haldi (turmeric)
  • Mix well
  • Pour the seasoning, on wadas soaked for 3-4 hours,
  • Ready to eat!

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