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Dahi Vadas (Dahi Bhalla): Fried Dumplings in Yogurt Sauce

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 3 cups plain yogurt
  • 1 cup water
  • salt to taste
  • 1/2 cup tamarind chutney store-bought will work fine
  • 1 tbsp garam masala powder
  • 1 tbsp cumin powder
  • 1 tbsp red chilli powder
  • 1 tbsp chaat masala powder
  • finely chopped fresh cilantro for garnish

For the Vadas (Lentil Dumplings)

  • 1 cup urad dal (huskless split black lentils) soaked overnight
  • 2 tbsp water
  • 1 tsp grated fresh ginger
  • salt to taste


  • Mix yogurt and water really well till smooth. Season with salt and set aside.

For the Vadas (Lentil Dumplings)

  • Drain and rinse the soaked lentils well. Grind them with two tablespoons of water to form a really thick and smooth batter.
  • Add in the grated ginger and salt, and mix well.
  • Heat oil in a deep pan, and slowly add in about a tablespoon of the batter into the hot oil and deep fry till golden brown and crisp. Try not to overcrowd the pan and only fry a few at a time.
  • Drain the fried dumplings onto paper towels to soak any excess oil, and then add them into the yogurt sauce. Let them soak in the yogurt sauce for a few minutes.

To assemble the Dahi Vadas

  • For each individual serving, add 4-6 of the dumplings soaking in yogurt into a bowl and top with some more of the yogurt sauce.
  • Sprinkle a tablespoon or two of the tamarind chutney, as well as a heavy pinch of each of the spices. You can easily adjust the amounts according to your preference.
  • Garnish with fresh cilantro leaves and serve immediately.


This recipe was made in the Hamilton Beach Professional Juicer/Mixer/Grinder.