Introduction: No-Fry Dahi Vada Recipe

Dahi Vada is a popular street food in India with such is lovely flavor some taste, this recipe will enlighten you and your whole family. It is prepared with soft lentil dumplings called vadas that are deep-fried until golden first. These dumplings are then dipped in water to turn into extremely soft and spongy. Then they are smothered in cold, thick yogurt.

Though the inclusion of sweet tamarind chutney, spicy green chutney means a blast of different flavors in each morsel. A last sprinkling of roasted cumin powder and red chili powder helps to enhance its flavor. This is a snack or appetizer recipe, which will be going to tickle your taste buds with every bite because it has all tastes like spicy, tangy, sweet and cooling effects together.

🥣 What is Dahi Vada?

Dahi Vada, also known as Dahi Bhalla, is a classic North Indian dish where soft lentil dumplings are soaked in water and then served in creamy yogurt, topped with sweet and tangy chutneys and flavorful spices. This no-fry version is healthier, yet just as delicious—perfect for festive occasions or a light snack.

✅ Why You’ll Love This No-Fry Dahi Vada

  • No deep-frying – uses a healthier method like paniyaram/appe pan or steaming

  • Soft and fluffy texture

  • Packed with protein-rich lentils

  • Make-ahead friendly – perfect for parties

  • Naturally vegetarian and gluten-free

📝 Ingredients (for 20-25 vadas)

For the Vada (Dumplings):

  • 1 cup of Urad dal (split black gram) – soaked overnight

  • 1 green chili (optional)

  • 1-inch piece of ginger

  • Salt to taste

  • Water as needed

  • Oil (just a few drops, for greasing)

For Serving:

  • 2 cups thick curd/yogurt (whisked)

  • 1/2 teaspoon black salt

  • 1/2 teaspoon roasted cumin powder

  • 1/2 teaspoon red chili powder (adjust to taste)

  • 2 tablespoons tamarind chutney

  • 2 tablespoons green chutney (optional)

  • Sev or pomegranate seeds for garnish (optional)

👩‍🍳 How to Make No-Fry Dahi Vada

Step 1: Soak and Grind the Lentils

  1. Wash and soak urad dal for 8–10 hours or overnight.

  2. Drain and blend it into a smooth, thick batter using minimal water. Add ginger, green chili, and salt while grinding.

  3. Beat the batter with a spoon or whisk for a few minutes until it turns light and fluffy.

Pro Tip: Fluffy batter = softer vadas!

Step 2: Cook the Vadas (No-Fry Method)

You can choose one of the following methods:

🍳 Using Appe/Paniyaram Pan:

  1. Grease the pan with a few drops of oil.

  2. Add spoonfuls of batter into each cavity.

  3. Cook on medium-low heat until golden brown on both sides, flipping halfway.

🧑‍🍳 Steaming Method:

  1. Pour the batter into greased idli molds.

  2. Steam for 10–12 minutes until cooked through.

  3. Let them cool and cut into halves (optional).

Step 3: Soak the Cooked Vadas

  1. Place the warm vadas in a bowl of warm water for 20 minutes.

  2. Gently squeeze out the excess water using your hands without breaking them.

Step 4: Assemble the Dahi Vadas

  1. Whisk the yogurt until smooth and creamy. Add a pinch of black salt.

  2. Place the soaked vadas in a serving dish and put the yogurt generously over them.

  3. Drizzle with tamarind chutney and green chutney.

  4. Mix roasted cumin powder, red chili powder, and more black salt.

  5. Garnish with sev, chopped coriander, or pomegranate seeds.

🌟 Tips for Perfect Dahi Vada

  • Use fresh urad dal – old stock might not give fluffiness.

  • Always mix the batter well to get soft vadas.

  • Make sure yogurt is not too sour.

  • Adjust toppings based on taste—sweet or spicy.

🧊 Storage & Make-Ahead Tips

  • You can store the vadas (before soaking) in the refrigerator for 1 or 2 days.

  • Assembled Dahi Vada can be kept chilled for a few hours before serving.

  • Whisk yogurt just before pouring to keep the texture creamy.

🥄 Variations to Try

  • Add grated carrots or beets to the yogurt for color and nutrition.

  • Use moong dal or a mix of dals for different flavors.

  • Turn it into a chaat by adding chopped onions, tomatoes, and papdi on top.

🧾 Nutrition Highlights (Per Serving)

  • High in plant-based protein

  • Low in fat (no deep-frying)

  • Rich in calcium and probiotics from yogurt

  • Naturally gluten-free

❤️ Final Thoughts

When you want to recreate this popular street food at home, make sure you try our no-fry Dahi Vada recipe. These beautiful looking steamed dumplings with soft outer layer and creamy yogurt over them with the explosion of chutneys make this dish a treat for tummy as well. How to make these for Festivals like Holi, Diwali OR you can just enjoy them as a weekend snack!!

FAQs

1. Why is my Dahi Vada batter watery?
If you add too much water while grinding the dal, the batter becomes watery. Always add water little by little while grinding. You can thicken it by adding a little rice flour or sooji (semolina).
2. Why add baking soda to fry batter?
Baking soda creates tiny air bubbles in the batter, which makes the vadas soft and helps them puff up while frying.

3. Why is my vada batter bitter?
Bitter taste can come from old or poor-quality urad dal. Sometimes, soaking dal for too long in warm weather can also cause a sour or bitter flavor.

4. Is Dahi Vada healthy or unhealthy?
Dahi Vada can be healthy if eaten in moderation. Yogurt gives good probiotics, but the vadas are deep-fried, which adds extra calories. Eating them occasionally is fine.

5. Should we eat Dahi Vada at night?
It’s better to avoid eating Dahi Vada at night, as yogurt can cause cold or digestion issues in some people when eaten late.
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