Dahi Bhalle/Vade

It’s Diwali time for Indians celebrations with loved ones and food, of course, is on everyone’s mind. Dahi Bhalle or Dahi Vade whatever you call these, are made especially during the festival time like Holi, Eid and Diwali at everyone’s home in Northen parts of India. It is a popular street food from the bylanes of Old Delhi that is very popular for it’s traditional Street Food and Mughlai Food. Mom always made melt in mouth Dahi Vade on Holi and Diwali and for our birthday parties, I still try my best to make these and many other things like her but somehow miss that special taste, I think that is what called “Mom’s Magic” or as they said in our language “Maa Ke Haath Ka Jaadu”.

For those who don’t know about Dahi vade, lentil fitters/dumplings made from either husked split black lentil(urad dal) or moong lentil or only urad dal. I usually make with the combination of two. Served with loads of sweet yogurt topped with sweet and tangy tamarind chutney and spicy green chutney(cilantro-mint chutney) and roasted cumin and red chilly powder. When these are served with deep fried whole wheat crackers topped sev (very thin crunchy chickpea noodles served with chaat(street food) and pomegranate seeds(optional).

I am making Dahi Vade for Diwali and I love serving my snack and starters in different forms. Few days back we had some guests at our place, I made Dahi Vade and served in Papadi Katoris. I called this Dahi Bhalle Pappadi Reconstructed. Papdi Katoris are fried a form of Papadi in form of bowls. For Papadi Katori recipe click here.

I learned to make Dahi Vade from my Mom. Her secert of making melt in mouth soft Dahi Vade is to beat the lentil batter very nicely till it incorporates is creamy and fluffy. Beating incorporates air in the batter that makes the vade soft and fluffy after frying.

There are two main parts of making Dahi vade. One is making these and the other one is assembling with the toppings and yogurt.

To make these first the lentil should be soaked for at least 6-7 hrs or overnight. The lentil should be washed nicely in running water and then soaked in water with level 2-3 inches above as the dal soakes water. After the soaking time, drain the water completely, then  grind lentil/dal using very little water. Add water carefully as the batter should be thick to make the vade. Then fry the vade in oil. The oil should be medium hot. To check whether the oil is hot enough to fry, drop little batter in oil, it will sizzle and rise slowly. If we fry Vade on high heat, the outer covering will be cooked and the inside will remain raw. These will soak more oil if we fry in less than medium hot oil.

For assembling, we need fresh yogurt, tangy and sweet tamarind chutney, spicy green chutney, roasted cumin and red chili powder. The yogurt used should be sweet, with sour yogurt vade doesn’t taste good. You can add sugar to make it sweet.

Let’s see how I make and assemble these melt in mouth Vade..

Dahi Vade

  • Servings: 25-30
  • Print

Husked split black lentil deep fried dumplings, soaked in water and then served with loads of sweet yogurt topped with sweet and tangy tamarind chutney and spicy green chutney(cilantro-mint chutney) and roasted cumin and red chili powder. Learn how to make Dahi Vade


For Making Vade–

  • Split Black Lentil- 3/4 Cup
  • Moong Dal- 1/4 Cup

For Soaking Vade–

  • Hing/Asafoetida-a pinch
  • Water- as required for soaking

For assembling Vade–

  • Fresh Yogurt- 1 cup
  • Tamarind Chutney- as required
  • Green Chutney-as required
  • Roasted Cumin- 1 tsp or as required
  • Red Chili Powder-1 tsp or as required
  • Black Salt/Kala Namak- as per taste
  • Pomogrante Seeds for garnish(optional)


Making Vade–

  1. Soak both the lentils separately for 6-8 hrs or overnight. You can use only split black lentil.
  2. After the soaking time drain the water completely and wash the lentil once in fresh water.
  3. Grind to a smooth paste add around half a cup of water to grind.
  4. Transfer the dal in a clean bowl, beat for 5-10 minutes till the batter is creamy and fluffy enough to fry, drop a small ball in water if it floats on top the batter is ready.
  5. to check whether the batter is fluffy and creamy enough to fry,
  6. Keep the batter for 10-15 minutes in refrigerator.
  7. To fry Vade take oil in a kadhai or heavy bottom pan, the oil should be around 2-3 inches, don’t fill the kadhai with too much oil.
  8. Drop a small ball of batter in oil, it should sizzle and slowly rise on top. the batter is ready to fry. Keep the flame on medium.
  9. Drop small balls of batter in oil and fry till light golden brown.
  10. Take on a kitchen towel.

Assembling Vade–

(I have used 1 cup yogurt for 5-6 vade, you adjust the yogurt and other ingredients as per your requirement)

  1. In a bowl take curd/yogurt add sugar, salt, roasted cumin powder, red chili powder and beat nicely. Add little water if the yogurt is thick.
  2. Keep it in the refrigerator, till you are ready to serve Vada. Dahi Vade tastes best with chilled yogurt.
  3. In another bowl soak, the vade in lukewarm water. Add asafoetida/hing to water. This makes the digestion of Vade easy, as these fried dumplings are quite heavy on the stomach. This is the reason roasted cumin and kala namak/back salt is also added as these helps in easy digestion of heavy stuff.
  4. Soak the vadas for 15-20 minutes, after that take one vada, squeeze lightly vada to strain water and dip in yogurt. Likewise, dip all the vade in water.
  5. Chill in refrigerator for some more time or till serving.
  6. While serving, take 2-3 vada in a bowl, top with tamarind chutney, green chutney, roasted cumin and red chili powder.
  7. Enjoy the chilled Dahi vade!!

Making and Frying Vade

Soaking and Assembling:

dahi vada

Dahi Vade are gluten-free, avoid adding asafoetida to water while soaking the vade. Serve these vade along with some crushed papadi/fried whole wheat crackers, pomegranate seeds and some sev along with chutneys as Dahi Bhalle Papadi!! As mentioned above, I made these cute papadi katoris and served Vade in it. Everyone loved the concept. For detailed Papadi Katori, recipe click here. For Green Chutney recipe click here. Recipe for Tamarind chutney to be soon updated.

Many people make Dahi Vade or anything with Urad Dal on Choti Diwali(a day before main Diwali festival). Make these Vade and serve the way you like, enjoy the festivities with your loved ones.

Do give feedback in comments and whenever you make these do share the pics on my FB page or tag me on Instagram. You can also Pin the recipe for later use.

Join me in my food trails by following the blog and on my social media accounts. Click on the icons on the sidebar for joining in. If you like my work do share this with your loved ones.

Thanks for stopping by. Keep coming back.

Featured post on IndiBlogger, the biggest community of Indian Bloggers


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

14 thoughts

  1. This is a famous street chat which I always love to make and eat. Loved your detailed recipe from soaking lentils to presenting it in various styles.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.