Dahi vadas

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What do you do with leftover vadas? I turned them into my favorite “Dahi vadas.” With festivities in full swing back home, people look for easy vegetarian recipes in some parts of India. Vadas are a massive hit in my family. I love serving them for breakfast with chutney, with tea, and at times in lunchboxes. 

The recipe that I followed for vadas belongs to my friend and ex-colleague from South India. It is easy, and I made a considerable quantity of batter, so there were a few extras. I stored them in an airtight container in the fridge. The next day I warmed them in the microwave and dunked them in spiced yogurt with my favorite chutneys to get the best Dahi vadas.  

I prepare the chutneys ahead. The tamarind chutney sweetened with date puree is healthier, and dates puree add to the taste. The green mint and coriander chutney add freshness. Pomegranate aril, boondi/sev, and chopped coriander leaves are some of my preferred toppings. 

Photo of dahi vadas
Recipe of dahi vadas

Preparation time : 20-25 minutes
Cooking time : 10-15 minutes
: 3-4

Mint and coriander chutney

  • Coriander (leaves and stalk) ½ cup
  • Green chilies 2
  • Mint leaves ½ cup
  • Garlic 2 cloves
  • Ginger ½ inch
  • Cumin powder
  • Salt and pepper


Blend into a fine puree with little or no water.

Tamarind chutney

  • Tamarind 60 g
  • Jaggery 100 g
  • Chilli flakes 2 tsp
  • Chaat masala 1 ½ tsp
  • Date puree 3 tbsp
  • Ginger powder 1/8 tsp
  • Cumin Powder 1/2 tsp
  • Cornflour solution 1/2 tsp dissolved in ½ cup water.


  1. Soak the tamarind in 2 cups of hot water for half an hour
  2. Remove as much pulp as you can from the seeds
  3. Strain and discard the seeds and fiber.
  4. Place the pulp and all the other ingredients except cornflour solution in a pan and gently heat it.
  5. When it comes to a boil, add a teaspoon of cornflour solution and bring the chutney to the desired consistency.
  6. Adjust the sweetness and let the chutney cool before storing it in airtight containers.

Dahi vadas

  • Urad dal 1 cup soaked
  • Cumin seeds 1 tsp (crushed)
  • Black peppercorns (crushed)
  • Salt 
  • Yogurt mixture (1 cup yogurt + ½ cup water+¼ tsp chaat masala)
  • Pomegranate arils
  • Boondi/sev 2 tbsp
  • Chopped fresh coriander 1 tbsp


  1. Blend the urad dal into a fine paste with little or no water.
  2. Add the crushed cumin seeds, salt, and pepper. Mix it evenly.
  3. Coat the palms of your hand with water or oil and make vadas of desired shape and size. Slide them into a pan of oil.
  4. Fry until crispy golden in color. Drain the excess oil and place them on the serving platter.
  5. Pour beaten yogurt mixture, drizzle the chutneys and sprinkle the toppings. You may sprinkle more masalas like chaat masala, cumin powder and little red chili powder. Enjoy. 


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