Dahi Vada / Lentils balls in seasoned yogurt


Mung dal   - 1 cup
Urad dal  - 1/2 cup
Salt - 3/4 tbs or to taste

Lightly beaten yogurt - 2-3 cups
Chat Masala - 2 tbs
Dates &Tamarind Chutney - 1 tbs (optional)
Green Chilly chutney - 1 tbs or to taste (optional)
Salt - 1 tbs
Roasted cumin powder - 1 tbs
Fresh coriander / Cilantro leaves - for garnishing

Oil for deep frying

  • Wash and Soak mung dal and urad dal for 6 hour or overnight.
  • Grind them to thick paste with little or NO water. If it is difficult to grind, may be consider adding 1-2 tbs or water.
  • Add salt and mix well.
  • If the mixture has become little thin, add 1-2 tbs of besan or Channa flour.
  • Heat oil in a pan.
  • Once the oil is hot, carefully place a spoon full of batter in the oil.
  • Fry until golden brown.
  • Fry the entire batter in batches.
  • 10 minutes before serving, place the fried balls into lightly salted water.
  • Soak them for 5-7 minutes.
  • Now, squeeze the balls to take out the entire water.
  • Place the balls in the serving plate or bowl.
  • Add salt, roasted cumin powder  and chat masala to lightly beaten yogurt or curd and mix it well.
  • Pour this mixture on top of the balls. Add as much or little curd as you want.
  • Garnish it with chat masala, tamarind chutney,cumin powder and green chutney.
  • And finally sprinkle freshly chopped coriander or cilantro leaves.
  • Enjoy the wonderful snack.
  1. You can either use mung dal or urad dal only.
  2. The chutney are optional.
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1 comment:

Hyma said...

wow...a very different dhai vada to the ones we usually make down south! a must try...thx for sharing