Dahi Vada
North Indian • All Foods
How to Make Dahi Vada (Traditional & Healthy North Indian Version)
Dahi Vada is a cherished North Indian snack, celebrated for its irresistible combination of soft lentil dumplings soaked in creamy yogurt and topped with vibrant chutneys and spices. Originating from the heart of North India, Dahi Vada—also known as 'Dahi Bhalla'—is a staple at festivals like Holi and Diwali and is often enjoyed during family gatherings or special occasions. The dish offers a harmonious blend of flavors and textures: the vada (dumpling) is fluffy and mild, while the dahi (yogurt) imparts a cooling richness, balanced by spicy, tangy chutneys and a sprinkle of roasted spices. Dahi Vada is not only delicious but also culturally significant, symbolizing celebration and togetherness across Indian households. With its roots in Uttar Pradesh and Delhi, this snack captures the essence of North Indian street food and home cooking. Opting for a health-conscious recipe using less oil and protein-rich dal ensures you can savor this treat guilt-free. Dahi Vada is a great vegetarian option that appeals to all ages, making it a must-try for anyone keen on healthy Indian snacks.
Ingredients(for 2 vadas soaked in 1/2 cup dahi with chutneys)
- 1/2 cup Split urad dal (soaked for 4-6 hours)
- 1/4 cup Moong dal (soaked for 4-6 hours)
- 1 cup Low-fat curd (dahi) (well-whisked)
- 1 Green chili (finely chopped) - optional
- 1/2 inch Ginger (grated)
- to taste Salt
- 1/2 tsp Roasted cumin powder
- 1/4 tsp Red chili powder (optional for garnish) - optional
- 2 tbsp Tamarind chutney (for topping) - optional
- 2 tbsp Mint-coriander chutney (for topping) - optional
- 2 tsp Oil (for greasing or shallow frying)
- 1 tbsp Fresh coriander leaves (finely chopped, for garnish) - optional
Instructions
- 1
Drain soaked urad dal and moong dal. Transfer to a mixer and blend with ginger and green chili (if using) until smooth. Add very little water to keep the batter thick.
5 minutes
For fluffier vadas, beat the batter well after grinding to incorporate air.
- 2
Add salt to the batter and mix thoroughly. Optionally, add a pinch of hing (asafoetida) for extra flavor.
2 minutes
Mix in one direction for better aeration.
- 3
Heat a non-stick appam pan or a small skillet. Grease with a few drops of oil. Drop spoonfuls of batter and cook on medium heat until golden and crisp, turning as needed.
10 minutes
Shallow fry or use an appam pan instead of deep frying for a lighter version.
- 4
Once cooked, immediately transfer warm vadas into a bowl of warm water and soak for 3-4 minutes. Gently squeeze out excess water without breaking them.
5 minutes
Soaking softens the vadas and helps them absorb flavors.
Why This Dish is Healthy
This healthy Dahi Vada recipe is lower in fat and calories thanks to minimal oil usage and protein-rich lentils. The dish is high in fiber, supports gut health due to the yogurt's probiotics, and provides sustained energy from complex carbs. Ideal for weight management and diabetes-friendly diets, Dahi Vada satisfies cravings for Indian street food without compromising on nutrition.
Dahi Vada made with urad dal and moong dal is rich in plant-based protein, dietary fiber, and complex carbohydrates, making it a balanced vegetarian snack. The use of low-fat curd adds calcium, probiotics, and essential vitamins like B12. The chutneys offer antioxidants from herbs and tamarind. By opting for shallow frying or using an appam pan, the fat content is significantly reduced compared to traditional deep frying, making it lighter on calories but still delicious.
Pro Tips
- 💡Tip 1: Beat the batter well to ensure fluffy vadas.
- 💡Tip 2: Use an appam pan or shallow fry to cut down on oil.
- 💡Tip 3: Soak vadas in warm water to keep them soft and light.
- 💡Tip 4: Chill curd before pouring for a refreshing taste.
- 💡Tip 5: Prepare chutneys in advance for quick assembly.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Assemble with yogurt and chutney just before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 5.2 g |
| Carbohydrates | 18.5 g |
| Total Fat | 4.4 g |
| Energy | 150.0 kcal |
| Fiber | 2.1 g |
| Sugars | 3.5 g |
| Sodium | 320.0 mg |
| Potassium | 220.0 mg |
| Cholesterol | 12.0 mg |
| Vitamin A | 60.0 IU |
| Vitamin C | 1.2 mg |
| Calcium | 110.0 mg |
| Iron | 1.3 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 85.0 mg |
| Vitamin D | 0.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.6 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 µg |
| Folate | 35.0 µg |
