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Close up of dahi vadas served on a plate.

Dahi Vada Recipe | How to Make Dahi Bhalla

Dahi vada or dahi bhalla is a popular street food from North India which is also made during Holi and Diwali. Try my deep fried or Air fryer recipe.
Course Accompaniment | Appetizer, Side Dish/Accompaniment
Cuisine North Indian
Keyword dahi vada, dahi vada recipe, how to make dahi vada
recipe dahi bhalla, dahi vada recipe, how to make dahi vada
Prep Time 10 minutes
Cook Time 11 minutes
Soaking time 4 hours
Total Time 4 hours 21 minutes
Servings 16
Calories 70kcal


  • For vadas
  • 1 cup urad dal or husked black gram soaked for 4-5 hours
  • 1 pinch asafetida or hing
  • 2 green chillies
  • 1 tsp. ginger
  • salt to taste
  • 2 tsp. oil for Air frying
  • For Dahi
  • 2 cup yogurt
  • 1 tbsp. sugar
  • 1 tsp. black salt
  • 1 tsp. chat masala
  • 1 tsp. red chilli powder or cayenne
  • 1 tsp. roasted cumin powder
  • salt to taste
  • For garnish
  • Green chutney
  • Tamarind chutney
  • Cumin powder
  • cayenne


  • Drain the husked black gram lentils.
  • Grind it with ginger, green chillies and asafetida in a blender till you get a smooth paste.
  • Preferably use just about 1-2 tablespoon water.
  • The mix should not be runny just smooth.
  • Add salt and mix well with a spoon about 3 minutes till the lentil mix becomes fluffy. This is important so that the vadas are soft and fluffy.

For deep frying

  • Heat oil in a kadhai/pan. Deep fry the vadas till golden brown. I just use a spoon to make roundish vadas. Drain them and keep them aside.

For Air Frying

  • Add 1 tsp. oil in the lentil batter and mix well to aerate. Preheat Air fryer to 150 C or 300 F for 4 minutes.
  • On a parchment paper, using a spoon make flat roundish balls leaving some distance in between as these grow in size when cooked. Air fry at 150 C or 300 F for 8 minutes.
  • Vadas will be half cooked by now. Brush oil on both sides and flip vadas.
  • Then air fry at 180 C or 360 F for 6-8 minutes so that they get browned and well cooked. Your air fried fluffy and soft vadas are ready. what we do sometimes. :) Or keep them aside and proceed further.
  • You can have them as it is with chutney which is

To assemble dahi vada

  • Take some lukewarm water in a bowl and dip the vadas in them. They will absorb water, swell up and become lighter in colour.
  • Soak them for about 10 minutes.
  • Now take them out and drain each vada in between your palms to take out all the water.
  • Arrange the vadas in a shallow dish.
  • Now take the yogurt and beat it well. Add salt, black salt, sugar, chat masala, red chilli powder and cumin powder. Mix well and taste. Adjust seasoning as per taste.
  • To serve, pour the sweetened yoghurt all over the vadas so that they are completely covered.
  • Pour green chutney and tamarind chutney on top as per taste.
  • I also sprinkle a little cumin powder and red chilli powder on top.
  • Serve cold.

Tamarind chutney recipe

  • To make tamarind chutney, take 1 tsp. oil in a pan. Heat it and add 1 tsp. of cumin. Let it sputter. Now add 1 bowl tamarind juice extract. Add ½ tsp. dry ginger powder, 1 tsp. chilli powder and one pinch asafetida. Add some salt as well. Cook for some time and add 5 tbsp. of jaggery to this. Let it cook till this dissolves and the chutney bubbles. Take it off the stove and cool down. Serve cold.


1.I don’t put sweet chutney when I serve my dahi vadas. Since the dahi is already slightly sweetened, it works well.
2. If you wish to serve small quantities, then keep the lentil batter in the fridge and only fry as many vadas as you need. Once they are soaked, you can’t store them for long.
3. You can buy tamarind chutney from store if you don’t want to make it. Otherwise I have shared the recipe above.
4. You can air fry or bake the vadas. I felt no difference in the taste. They were super fluffy and soft and air frying really cuts down the calories. 


Calories: 70kcal | Carbohydrates: 9g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 59mg | Fiber: 3g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg