Coconut Dahi Vada

Recipe by
Total Time:
6 hours and 20 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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  • 1 cup - urad dal
  • 1 tbsp - rice
  • 1 cup - finely scrapped white coconut
  • Salt to taste
  • Oil to deep fry
  • For topping and garnishing:
  • 2 cup - fresh non - sour curd
  • 1/2 cup - milk
  • 1 tsp - sugar
  • 1 tbsp - coriander leaves, finely chopped
  • 1 - onion, finely chopped
  • 1 tbsp - fine sev
  • Green chutney - 2 tbsp
  • Sweet tamarind chutney - 2 tbsp
  • Chilli powder and crushed cumin - 1/2 tsp each for garnishing
  • Salt to taste

How to Make Coconut Dahi Vada

  • For vadas:
  • Wash and soak dal and rice in plenty of water for 5-6 hours.
  • Grind to a paste, using as little water as possible.
  • Add salt and coconut, mix well, till light and fluffy.
  • Heat oil in frying pan.
  • When hot, reduce heat, drop small dumplings into oil, few at a time.
  • Fry till golden all over, remove, drain, keep aside.
  • Dump fried vadas into plenty of hot water, keep aside for 10 mins
  • Pressing out excess water from the vadas, gently.
  • Cover with moist cloth, refrigerate till cold or until required.
  • To proceed:
  • Beat curd, milk and 1 cup water to make a thick smooth liquid, chill till required.
  • Either make individually in small bowls as required, or many in one large shallow bowl for the table. Place vadas at base, pour curd mixture on top.
  • Drizzle a little of green chutney and tamarind chutneys over it.
  • Sprinkle chilli powder, salt and cumin powder scantily.
  • Garnish with chopped onions, coriander and sev.
  • Serve chilled and immediately after assembling.