Dahi Vada

Looking for a tangy and flavorful Dahi Vada Recipe? This quick and easy North Indian Dahi Vada recipe only takes an hour to make and uses ingredients you probably already have in your kitchen. This Dahi vada recipe includes chutney, crunchy vada, and freshly chopped coriander, as well as a variety of spices, and is made with the goodness of Urad Dal and Sharma's Kitchen Yoghurt.

*Images for representation purposes only

Ingredients for Dahi Vada

  • Urad dal: 2 Cup
  • Ginger: 2 teaspoon
  • Sharma's Kitchen Yoghurt: 2 cups
  • Black Salt: As required
  • Coriander leaves: 2 Handfuls
  • Refined oil: 2 cup
  • Green Chilli: 4 Nos
  • Cold water: 4 Cup
  • Sugar: 2 Teaspoon
  • Cumin seeds: 2 teaspoon
  • Tamarind chutney: 1/3 cup and 2 teaspoon


  • To prepare Dahi Vada the traditional way, soak the urad dal overnight or for 7-8 hours.
  • Dahi Vada is typically made with just tamarind chutney and fresh yoghurt. However, you can sprinkle some green chutney on top for additional flavor.
  • Make sure the dal batter has a dropping consistency for those perfect Vadas

Recipe for Dahi Vada

Step 1: Prepare the Urad dal paste

Wash and soak the Urad dal overnight before grinding it to a fine paste with very little water. The batter should be thick enough to make the vada. Beat the batter until it is light and fluffy. Mix well after adding ginger and green chilies. Make it into tiny balls and shape it into tikkis.

Step 2: Deep-fry the vadas before giving them a cold water soak.

Heat the oil in a heavy bottom pan over a high flame. Do not forget to flatten the top of the ball before slowly dropping it into the hot oil. Deep fry for a few minutes on medium heat, then on low heat until golden brown. Place the deep-fried vadas on a plate lined with a kitchen towel. After you've finished making vadas, soak the deep-fried vadas in cold water for about 30 minutes.

Step 3: Make fresh Dahi Vada and serve it

Combine Sharma’s Kitchen Yoghurt and sugar to make sweet curd. Now, lightly crush the soaked vadas between your palms, and squeeze out the water. Place vada on a plate with sweet curd on top. Sprinkle black salt, roasted cumin seeds, and coriander leaves on top of the tamarind chutney before serving.

Servings: 8

Are you one of people who don’t like to eat plain Yoghurt? Here are some delightful ways to enjoy it and derive its various benefits

Yoghurt rice or dahi chawal

Take a bowl of cooked rice, mix it with Yoghurt, a bit of pepper and salt and then have it. You could also garnish it with some pomegranate seeds.


Mix vegetables like onions and tomatoes and add them to Yoghurt. Sprinkle a pinch of salt and pepper to enhance the taste. You can also make other types of raita including boondi raita. Mint and jeera raita aid digestion.


This sour and slightly spicy delicacy with a think consistency is made from a mixture of Yoghurt and besan (gram flour). Usually enjoyed with steamed or jeera rice, it can also be served with some freshly made parathas or rotis.

Sharma’s Kitchen Probiotic Yoghurt is the leading Indian Yoghurt brand in Australia, being the pioneer in the market. It packs all the benefits of natural yoghurt with Probiotics plus the added goodness of being a local made product. Available at all leading Indian stores all over Australia, Sharma's Kitchen Yoghurt has won multiple State and National awards for quality.

For yoghurt, we start with the
best milk

We add our very own
blend of cultures passed
down from generation to generation

The result?
creamy yoghurt is ready as
good as delicious


Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

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