Instant Dahi Vada

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.

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.

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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

Smruti

An easy version of Instant Dahi Vada; these dumplings are made with urad flour and dunked in sweet yogurt with flavorful chutneys and toppings.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Indian

Servings 6

Calories 213 kcal

Ingredients

  

1x2x3x

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 213kcalCarbohydrates: 35gProtein: 15gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 3mgSodium: 751mgPotassium: 128mgFiber: 7gSugar: 15gVitamin A: 283IUVitamin C: 3mgCalcium: 109mgIron: 3mg

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