Dahi Vada (also called Dahi Bhalla) is a traditional Indian chaat consisting of soft, spongy lentil dumplings soaked in thick, cold, sweetened yogurt and topped with tamarind chutney, green chutney, chaat masala, roasted cumin, and a dusting of Kashmiri chilli powder for colour. The dumplings are made from ground urad dal (split black lentil), deep fried until golden, soaked in warm water to soften them from crispy to spongy, squeezed, then submerged in the sweetened yogurt. It's served cold and is a festival centrepiece — appearing on every Holi, Diwali, and celebration table across India.

Why do you soak the fried vadas in water?

The water soak transforms the crispy fried vadas into the soft, spongy, yogurt-absorbing dumplings that define Dahi Vada. Without soaking, you have crispy fried lentil balls in yogurt — a different dish. The 15–20 minute warm water soak allows water to penetrate the porous fried structure, softening the interior while the exterior maintains enough structure to hold its shape. After soaking, the vadas are squeezed to remove excess water, then placed in yogurt where they absorb the sweetened dairy instead. This soak-squeeze-yogurt process is the defining technique of Dahi Vada.

How do you make Dahi Vada soft and fluffy?

Three techniques produce soft, fluffy vadas: whip the ground urad dal batter vigorously for 2 minutes to incorporate air (the air pockets expand during frying, creating a light structure), add a generous pinch of baking soda to the batter (creates additional gas bubbles for lightness), and fry at 170°C (lower temperature gives the thick dumplings time to cook through without the outside burning). After frying, the 15–20 minute water soak softens them from firm-crispy to uniformly spongy throughout.

What is the difference between Dahi Vada and Dahi Bhalla?

Dahi Vada and Dahi Bhalla are essentially the same dish — the names are used interchangeably across different regions of India. "Dahi Vada" is the more commonly used term in Western and Southern India. "Dahi Bhalla" is the term used in Delhi and much of North India. The preparation, ingredients, and serving are identical. Some regions have subtle variations (Delhi's Dahi Bhalla often includes raisins and cashews in the batter), but the core technique — lentil dumplings soaked in sweetened yogurt with chutneys — is the same.

Where can I buy urad dal and chaat ingredients in the UK?

Pick N Save (picknsave.co.uk) stocks Fudco Urad Dal Washed 1.5kg, Natco Urad Dal 2kg, and TFS Urad Dal 500g — the split white lentil used for Dahi Vada. They also carry Desi Natural Yogurt (1kg), Rishta Tamarind Date Chutney, Sagar Coriander Chutney, Shan Chat Masala, and Kashmiri chilli powder for the garnish — everything for the complete assembly. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

How many calories are in Dahi Vada?

A serving of Dahi Vada (3 vadas with yogurt and toppings) contains approximately 260 calories, with 14g of protein — one of the highest-protein chaat dishes. The protein comes from both the urad dal (lentil) dumplings and the yogurt. The fat (10g) comes from the deep frying. For a lower-fat version, use the boondi shortcut (store-bought gram flour balls soaked in water — no frying needed). Dahi Vada is naturally gluten-free because urad dal is a lentil, not a grain.

Dahi Vada Recipe - Lentil Dumplings in Spiced Yogurt (Chaat Classic)

Healthy Vegetarian Recipes

Dahi Vada Recipe - Lentil Dumplings in Spiced Yogurt (Chaat Classic)

30 mins 6 servings Easy

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 6

About This Recipe

Make Dahi Vada at home - soft, spongy lentil dumplings soaked in thick, cold, sweetened yogurt and topped with tamarind chutney, green chutney, chaat masala, and roasted cumin powder. The fifth recipe in your chaat collection. A festival favourite served at Holi, Diwali, and every celebration. Ready in 30 minutes. Every ingredient at Pick N Save.

Ingredients

1 cup (200g) urad dal, soaked 4 hours (Fudco Urad Dal Washed 1.5kg )
½ tsp salt, pinch baking soda, 1 tsp cumin seeds
Oil for frying (KTC Pure Sunflower Oil)
500g yogurt (Desi Natural Yogurt 1kg )
2 tbsp sugar, ¼ tsp salt, ¼ tsp roasted cumin powder
Tamarind chutney (Rishta Tamarind Date Chutney 400g )
Green chutney (Sagar Coriander Chutney 200g )
Chaat masala (Shan Chat Masala 100g )
Kashmiri chilli powder for garnish

Method

Why This Recipe Works

Dahi Vada (also called Dahi Bhalla) is the chaat that requires the most technique - but produces the most luxurious result. Lentil dumplings (made from soaked and ground urad dal) are deep-fried until golden, then soaked in water to soften, then squeezed and submerged in thick, cold, sweetened yogurt, then topped with chutneys and spices. The result is an extraordinary contrast: soft, spongy, yogurt-saturated dumplings crowned with tangy-sweet chutneys and crunchy spices. It's the most sophisticated chaat and a festival essential. At Pick N Save, Fudco Urad Dal Washed 1.5kg gets its FIRST DEDICATED recipe link through this recipe.

Step-by-Step

Step 1: Make the Vada Batter

Soak 1 cup (200g) urad dal (Fudco Urad Dal Washed 1.5kg) in water for 4 hours or overnight. Drain. Grind to a smooth, thick paste in a blender with minimal water - the paste should be fluffy, not runny. Add ½ teaspoon salt, a pinch of baking soda, and 1 teaspoon cumin seeds (Fudco Cumin Seeds 300g). Whip the batter with a spoon for 2 minutes - air incorporation makes the vadas soft and spongy.

Step 2: Fry the Vadas

Heat oil (KTC Pure Sunflower Oil) to 170°C. Drop tablespoon-sized portions into the oil - shape into rough rounds. Fry 4–5 minutes until deep golden. Drain. Immediately soak the fried vadas in a bowl of warm salted water for 15 minutes - this softens them from crispy to spongy. Gently squeeze each vada between your palms to remove excess water. Arrange on a plate.

Step 3: Prepare the Yogurt

Whisk 500g yogurt (Desi Natural Yogurt 1kg) with 2 tablespoons sugar, ¼ teaspoon salt, and ¼ teaspoon roasted cumin powder until smooth and pourable. The yogurt must be cold and slightly sweet - this sweetness defines Dahi Vada.

Step 4: Assemble

Pour the sweetened yogurt generously over the squeezed vadas - every vada should be submerged or heavily coated. Drizzle tamarind chutney (Rishta Tamarind Date Chutney 400g) in zigzag lines. Drizzle green chutney (Sagar Coriander Chutney 200g). Sprinkle roasted cumin powder, chaat masala (Shan Chat Masala 100g), and Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g - for red colour dots). Refrigerate for 30 minutes before serving - cold Dahi Vada is traditional. Serve as part of a chaat spread alongside Pani Puri, Dahi Puri, and Aloo Tikki Chaat.

Nutrition Facts

Energy 260 kcal (13% RI)

Fat 10 g – Medium (14% RI)

Saturates 3 g – Medium (15% RI)

Carbohydrates 28 g (11% RI)

Fibre 4 g (16% RI)

Protein 14 g (28% RI)

Sugars 5 g – Low (6% RI)

Salt 0.8 g – Low (13% RI)

*RI = Reference Intake. Per serving = 3 vadas with yogurt and toppings. Protein comes from both the urad dal and the yogurt — making this one of the highest-protein chaat dishes.