Dahi vada with chutney

Total Time:
4.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1/4 cup - white, whole urad dal
  • 1/4 cup to 1/2 cup - curd
  • 1/2 cup - milk
  • 1/4 tsp - chaat masala
  • Salt as needed
  • 1 tsp - green chutney
  • 1 tbsp - sweet chutney
  • 1/2 tbsp - coriander leaves, chopped
  • 1/4 tsp - red chilli powder
  • 1/2 - small piece ginger
  • 1 to 2 - green chilli
  • Sev for garnishing

How to Make Dahi vada with chutney

  • Soak urad dal for few hours, until soft.
  • Finely grind the soaked ural dal with ginger, green chilli using only very little water. Grind until smooth and fluffy.
  • Mix with salt only at the time you are going to deep fry.
  • Wet your hands and make small lemon sized balls.
  • Deep fry in hot oil in medium flame until golden colour in all sides.
  • Flip in between for even cooking.
  • Drain on paper towels to remove excess oil.
  • Heat milk until it's hot.
  • No need to boil it. Then take it in a broad bowl.
  • Add a little bit of salt and fried vadas to the milk.
  • Let it get soaked for 20 minutes or so.
  • Turn over carefully in between.
  • Beat curd until smooth.
  • Mix required amount to the curd to make it runny (still thick) consistency. Add the curd to the soaked vadas and mix well.
  • Add required salt and let it set for 1/2 hour.
  • Keep in fridge for half an hour.
  • At the time of serving, arrange in plate and sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala. Lastly, sprinkle some sev if you want.
  • Tastes best during summers.