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This is a pretty incredible concept … we take all the trouble to make a crispy vada and then we soak it in water and douse it with Yogurt! While it sounds strange, the results are stunning. Vadas are a crispy lentil dumpling deep fried and eaten with chutney or served dunked into a Sambhar or Vegetable curry. Typically a Medhu vada resembles a donut. It’s make with a hole in the center and this enables the Vada to properly cook right through the center. These Vadas in my recipe are a miniature version that are just scooped and dropped into hot oil. This smaller size is a much more practical size especially in something like Dahi Vada where you don’t have the space to eat a big portion. This size is also great for parties and potlucks!


The crispy vadas are soaked in a mildly flavoured beaten yogurt and then topped with spices, coriander, pomegranate seeds, crispy fried lentils and curry leaves. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. The bursts of sweetness from the pomegranate is a perfect contrast to the chaat masala and chilli and is made luxurious with the creaminess of the yogurt. Dahi wadas can be eaten as a snack, served as an appetizer and also as a side. Enjoy!

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Dahi Vadas – Dahi Wadas


  • adas
  • 1 cup Urad Dhal (Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe)
  • ¼ cup Wwater
  • ¾ tsp black Salt
  • ¼ tsp fresh cracked Pepper
  • ¼ tsp Mustard Seeds
  • ¼ tsp Chaat Masala
  • ¼ tsp Red Chilli powder
  • Pinch Asafoetida or Hing
  • 1 tbsp. finely diced fresh ginger
  • 1 tbsp minced green chilli
  • 1 tbsp of chopped Coriander
  • Optional ½ tsp of Baking powder
  • Oil for frying


  1. The first step is to soak the Urad dhal in water for about 8 hours
  2. Wash the dhal and grind to a paste with the help of a little water, leave this for 6 – 8 hours to ferment in the fridge
  3. Add all the ingredients and mix well
  4. Using an ice cream scoop drop the batter into the hot oil and allow to turn a nice golden brown while the inside cooks till it’s nice and spongy
  5. Drain them on some kitchen towels to absorb the excess oil