An instant version of Dahi Vada; this one is quick, easy and does not require soaking, grinding or even frying.
Topped with seasoned yogurt, chutneys and toppings; this Indian appetizer is great for any meal.

Indian cuisine has so many delicious recipes with different textures, colors and flavors. And when it come to appetizers; there are so many options. Fried, steamed, stir fried or served raw; the variations are endless.
Khasta Kachori Chaat, Papdi Chaat Dip, Dhokli Khandvi and Rava Dhokla are definitely the most popular and loved recipes. These pair wonderfully with each other and as an individual appetizer.
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What is Dahi Vada
Dahi Vada is a popular North Indian appetizer or snack. Often classified as a chaat these lentil fritters are traditionally deep-fried and dunked in chilled yogurt. Topped with a lot of chutneys, spices and crisp boondi and sev; this is perfect through summers and otherwise.
The vadas are made with lentils like urad dal, moong dal or a mix of these and the toppings varies largely depending on which part of India inspires them.
Known as Dahi Bara, Dahi Bhalla or Dahi Vada; these are similar in many ways but still different. And similar top these is the South Indian version of dunking vadas in yogurt and serving with a quick tempering.
This Instant Dahi Vada
Just like the traditional recipe, this instant version uses urad dal too. However, we use urad dal flour instead of the dal.
This way there is no grinding or soaking required. I like to have some ground flour in the pantry all the time. It helps make dahi vada quickly for any meal.
Moreover, we prepare the vada in a paniyaram stand instead of frying. This way we use far less oil and the result is still as great.
This way we only need urad dal flour, seasonings and yogurt to make the recipe. Simply whip everything and you have a platter of dahi vada ready in under an hour.
Why this recipe works
- This is an instant version and needs no soaking or grinding.
- This recipe is made in the paniyaram stand; making it a no-fry recipe. Super quick, easy and mess-free.
- The vadas itself are Vegan but we use yogurt so the recipe is vegetarian.
- All the ingredients are gluten-free and the recipe is free from gluten too.
- This is a perfect make ahead recipe. The vadas are great to make in advance and freeze.
- Moreover, the dahi vada are great to make in advance and serve chilled.
- Super easy to scale the recipe up or down, this recipe works for a single person or an entire party.
- This appetizer or snack is also great for a quick light summer meal.
- We can make this recipe on festivals like Sitala Satam where cold food is consumed. We prepare the vadas the previous day and serve them cold the next day.
Ingredients and Substitutions
- Urad Dal Flour: We start with urad dal flour to make this Instant dahi vada. I like to mill my urad dal using my Nutrimill Grain Mill. However, store bought flour works well too.
- Rice Flour: A little bit of rice flour is perfect to make the vadas crisp. I would recommend adding it but some chickpea flour can be substituted too.
- Seasonings: I like to season the vadas with cumin seeds, ginger, green chili and salt. These can all be used or in a combination that you like.
- Baking soda: The ingredient to make the vada fluffy is baking soda. Just remember the batter needs to be aerated to activate it. Often, baking soda can be switched with fruit salt (ENO) for the recipe.
- Yogurt: Dahi Vada needs a lot of yogurt for sure. Using store bought or this Instant Pot Yogurt is perfect for the recipe. We add some water to thin out the yogurt so either Greek yogurt or regular is fine. Plus, we need some salt, sugar, dhania jeera, and cumin seed powder for the yogurt.
- Toppings: Just like traditional dahi vada, we top these with cilantro chutney, sweet dates tamarind chutney, sev, dhania jeera, jeera powder and red chili powder. Mix and match these as you like.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In the bowl of the stand mixer add:
- 1 cup Urad Dal Flour
- 2 tbsp Rice Flour
- ⅛ tsp Baking Soda
- 1 tsp Cumin Seeds
- 1 inch Ginger (grated)
- 1-2 Green Chili (minced)
- 1 tsp Salt
2- Start with ¼ cup water and mix it with a balloon attachment to get a smooth batter. Keep adding water till you get a thick batter. You would need between ¼ and ½ cup water. Beat well till the batter is fluffy.

3- Then heat a paniyaram stand. Add half a teaspoon of oil in each cavity and drop a tablespoon of the batter.
4- Cook on medium flame for 4-5 minutes, covered. By then the bottom would be brown. Flip and cook for another 3-4 minutes.

5- Once the vada is golden brown, remove and set aside.
6- Take 2 cups yogurt in a bowl.

7- Add these:
- 3-4 tbsp Sugar
- ½ tsp Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Dhania Jeera Powder
8- Mix well till smooth and refrigerate the yogurt for the flavors to soak in.

9- Take a bowl of water. Dip the prepared vadas in water for 1 minute.
10- Remove and squeeze out the water.

11- Dip the vadas in the prepared yogurt and place them in a plate.
12- Top with more flavored yogurt and green cilantro chutney.

13- Then add sweet dates tamarind chutney and sprinkle chili powder, ground cumin and salt.
14- Add some chopped cilantro and boondi. Enjoy immediately or refrigerate before digging in.

Expert Tips and Notes
- The recipe uses urad dal flour for an instant version. I like to use just this flour but a combination of urad and moong dal can be used too.
- We use baking soda to fluff the batter. However, replace with ENO if desired.
- the easiest way to aerate the batter is to use the Kitchen Aid with a balloon whisk. It makes the batter light and does not require any effort. However, a whisk or hand blender works well too.
- I like to make the vada in a paniyaram stand but the same batter works for fried vadas too.
- The vadas can be prepared in advance and refrigerated for 2-3 days. Moreover, it can be frozen for up to 2 months.
- Plus, prepare the dahi vada in advance and refrigerate. They taste best when they are cold.
- While I serve these with dahi and toppings; the same vada is perfect to enjoy with Sambar or Rasam too.

Storage
The instant vadas can be prepared in advance. Simply refrigerate them till needed. Moreover, these are easy to freeze in freezer safe bags for up to 2 months.
As the dahi vada tastes best when chilled; prepare the yogurt, the vadas and assemble everything a few hours before serving. As they stand, the vadas absorb the yogurt and chutneys and become amazing. Add more yogurt before serving.
Recipe FAQs
Yes certainly. We can prepare the vada in a paniyaram stand or in the air fryer.
Instant Dahi Vada can be prepared from urad dal flour (homemade or store bought) with all the add-ins. Adding baking soda or ENO helps activate the batter for this instant version.
Yes for sure. Simply freeze the vadas once they have cooled to room temperature. Freeze in freezer safe bags and label the date. Use within 2 months for best freshness.
Dahi Vada is a perfect appetizer for any meal. It works well for any Indian meal. I often serve these with dal, rice, sabji and flat breads for a complete meal. It is great as a snack too.

More Appetizer Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

Instant Dahi Vada
Ingredients
For the Vada
- 1 cup Urad Dal Flour
- 2 tablespoon Rice Flour
- ⅛ teaspoon Baking Soda
- 1 teaspoon Cumin Seeds
- 1 inch Ginger (grated)
- 1-2 Green Chili (minced)
- 1 teaspoon Salt
- ¾ cup Water
For the Dahi Vada
- 2 cups Thick yogurt
- 3-4 tablespoon Sugar
- ½ teaspoon Salt
- 3-4 tablespoon Sweet Dates tamarind Chutney
- 2-3 tablespoon Cilantro chutney
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Dhania Jeera Powder
- 3-4 stalks Cilantro
Instructions
- In the bowl of the stand mixer add Urad Dal Flour, Rice Flour, Baking Soda, Cumin Seeds, Ginger, Green Chili and Salt.
- Start with ¼ cup water and mix it with a balloon attachment to get a smooth batter. Keep adding water till you get a thick batter. You would need between ¼ and ½ cup water depending on the brand of flours used. Beat well til the batter is fluffy.
- Then heat a paniyaram stand. Add half a teaspoon of oil in each cavity and drop a tablespoon of the batter.
- Cook on medium flame for 4-5 minutes, covered. By then the bottom would be brown. Flip and cook for another 3-4 minutes.
- Once the vada is golden brown, remove and set aside.
- Take yogurt in a bowl.
- Add a pinch of cumin powder and salt, sugar as required.
- Mix well till smooth and refrigerate the yogurt for the flavors to soak in.
- Take a bowl of water. Dip the prepared vadas in water for 1 minute.
- Remove and squeeze out the water.
- Dip the vadas in the prepared yogurt and place them in a plate.
- Top with more flavored yogurt and green cilantro chutney.
- Then add sweet dates tamarind chutney and sprinkle chili powder, ground cumin and salt.
- Add some chopped cilantro and boondi. Enjoy immediately or refrigerate before digging in.
Video
Notes
- The recipe uses urad dal flour for an instant version. I like to use just this flour but a combination of urad and moong dal can be used too.
- We use baking soda to fluff the batter. However, replace with ENO if desired.
- the easiest way to aerate the batter is to use the Kitchen Aid with a balloon whisk. It makes the batter light and does not require any effort. However, a whisk or hand blender works well too.
- I like to make the vada in a paniyaram stand but the same batter works for fried vadas too.
- The vadas can be prepared in advance and refrigerated for 2-3 days. Moreover, it can be frozen for up to 2 months.
- Prepare the dahi vada in advance and refrigerate. They taste best when they are cold.
- While I serve these with dahi and toppings; the same vada is perfect to enjoy with Sambar or Rasam too.
MySpicyKitchen says
I always wondered if the urad flour can be used to make idly dosa vada batters. Looks like it does work for vada. Dahi vada is one of my favorite snacks/tiffins.
Smruti Ashar says
Yeah Usha the flour worked perfectly for vada. I know some people make idli dosa using it too!
vaishali sabnani says
Excellent way to make instant dahi wadas . I have never made with the flour , but this definitely shall come up on the table soon.
Smruti Ashar says
Thanks a lot!! Try it, I am sure you will get addicted!!
Nalini's Kitchen says
This low calorie and instant version sounds inviting.Amazing clicks with a neat presentation.
Smruti Ashar says
Thanks a lot!!
Unknown says
Ml awesome smruti..your low calorie recipes are amazing.. keep posting... definitely will try this one soon...
Smruti Ashar says
Sure!! You must try something out and tell me how it turned out 🙂
The Pumpkin Farm says
instant is always welcome...this looks delectable
Smruti Ashar says
Thanks a lot!!
Gayathri Kumar says
The instant vada recipe sounds so nice. I need to try this. And the dahi vada looks so inviting..
Smruti Ashar says
Thanks a lot!!
Priya Suresh says
My god, this instant version rocks, and this low calorie dahi vadas will definitely please everyone's tastebuds.
Smruti Ashar says
Yeah it comes together rather quickly and is loved by everyone!!
Harini R says
Very pleasing and appetizing presentation. Love it.
Smruti Ashar says
Thanks a lot!!
Srividhya says
amazing man.. the concept of no frying vada itself is great. to add to that its no soaking, no grinding. wow.
Smruti Ashar says
Yeah this is my go-to recipe for a meal that needs to be ready quickly, especially with guests!
cookingwithsapana says
Love this low carb version of the dahi vada.Looks too tempting.
Smruti Ashar says
Thanks a lot!! 🙂
Sandhya Ramakrishnan says
Making the vada with the ready made urad flour sounds very interesting. Definitely a life saver and love that you used appam pan to make the vadas. I am going to try this sometime.
Smruti Ashar says
Yeah it is really quick and yet we are using urad and not something make shift like bread. Try it out 🙂
Kalyani says
This picture is haunting me from ur Instagram feed ! I have a small batch of urad dal flour at home and sure to try this ! One of my fav snacks :))
Smruti Ashar says
Do try this. I am sure you will get addicted 🙂
Suma Gandlur says
The Dahi vada is captured so fantastically, Smruti. Drooling here.
Smruti Ashar says
Thanks a lot!!
Srivalli says
The pictures are fabulous Smruti..instant vadas are always a hit!
Smruti Ashar says
Thanks a lot!!
Priya Srinivasan - I Camp in My Kitchen says
wowie, that looks amazing, pictured so beautifully!! I feel like grabbing it straight from that picture!
Smruti Ashar says
Thanks a lot!!
Archana says
Wow what pictures. I want some of them. Love the no grind version n love the no fey too.
Smruti Ashar says
Yeah it is rather quick and easy. Thanks a lot!!
www.annapurnaz.in says
I make instant dahi vada with bread, but your version of instant dahi vada that too without frying rocks. Need to give it a try 🙂
Pavani says
Wow, what an interesting vada recipe -- no grinding, no-deep frying. Totally my kind of a recipe. Love the way you served them -- makes them look very inviting.