How to Make Curd Vada (Dahi Vada/Thair Vada)

Updated on May 21, 2020
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Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Curd vada is also known as dahi vada or thair vada
Curd vada is also known as dahi vada or thair vada

Excellent Anytime Snack

Curd vada, known as dahi vada or thair vada in Northern India, are savory white lentil dumplings that are immersed in a creamy, flavorful, and thick curd. Eating this soft, spongy dish is a delightful experience! It makes a great party appetizer or side dish with lunch or dinner. Enjoy!

5 out of 5 stars from 1 rating of Curd Vada (Dahi Vada/Thair Vada)

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 14 dahi vadas

Ingredients

  • 1 heaped cup white lentils (urad dal), soaked in water for 6 hours or overnight
  • 1 tablespoon split chickpea (gram dal), soaked with white lentils
  • 3 teaspoons ginger, finely chopped
  • 2 teaspoons green chilies, less hot variety, finely chopped
  • 1 1/2 tablespoons hot oil, for the batter
  • 2 pinches hing (asafetida powder)
  • 1/4 teaspoon salt, or to taste
  • 3 heaped cups thick curd or yogurt, beaten
  • 1/4 teaspoon salt, for the curd
  • 3/4 teaspoon red chili powder, for garnish
  • 1 tablespoon coriander leaves, finely chopped, for garnish
  • Sev or mixture (crunchy noodles), for garnish
  • Oil, for deep-frying

Instructions

  1. Wash the white lentils and dehusked split chickpeas. Soak them in water for 6 hours or overnight.
  2. Strain them. Put them into a mixer or blender. Add hing powder and salt. Grind while adding a very small amount of water to get a thick and smooth paste. Transfer it to a bowl.
  3. Beat the paste with a spoon to aerate. The batter should become light.
  4. Add the finely chopped green chilies, ginger, and hot oil. Mix well. Adding the hot oil will help to make soft and spongy fritters.
  5. Heat the oil for deep-frying. Keep some lukewarm water in a container ready nearby. Take lemon-sized batter portions in your fingers and drop them into the medium hot oil. Make 4–5 such fritters in a batch.
  6. Fry them until they become light golden brown and crispy. Once done, take them out and drop them into the lukewarm water.
  7. Let them soak for 10–12 minutes. Next, hold each of them between your palms and gently press to remove the excess water and oil. Set aside.
  8. Beat the curd with a spoon to make it smooth. Don't use an electric blender. This may damage the texture of the curd. Add some salt to the curd. Mix well.
  9. Arrange the vadas on a deep serving plate. Pour a ladle full of curd on each vada. Add some curd around the vada, as well.
  10. Sprinkle the red chili powder, finely chopped coriander leaves, and some tidbits like sev or mixture on top.
  11. Repeat the same process for making all the vadas.
  12. Serve hot or cold. Enjoy!

Photo Guide

Click thumbnail to view full-size
Step one: Soak white lentils and split chickpea in water for 6 hours or overnight.Step two: Strain. Add salt and hing powder. Grind, adding water little by little to get a smooth paste.Step three: Collect it in a bowl. Add finely chopped ginger and green chilies. Beat the batter to aerate.Step four: Add some hot oil, as per instructions. Mix well.Step five: Heat oil for deep-frying. Take a lemon-sized portion of batter in your fingers and drop it into the medium-hot oil. Make 4-5 such dumplings at a time. Fry them till they are crispy and golden brown.Step six: Take them out from the oil and drop into a bowl of lukewarm water. Set aside for about 12 minutes. The vadas will absorb the water.Step seven: Take each dumpling between your palms and squeeze a little to remove the excess water and oil.Step eight: Arrange the vadas on a deep serving plate.Step nine: Pour a ladle full of salty curd on each vada. Pour some more curd around it. Sprinkle red chili powder, finely chopped coriander leaves, and sev. Enjoy eating these spongy and mouthwatering dahi vada.
Step one: Soak white lentils and split chickpea in water for 6 hours or overnight.
Step one: Soak white lentils and split chickpea in water for 6 hours or overnight.
Step two: Strain. Add salt and hing powder. Grind, adding water little by little to get a smooth paste.
Step two: Strain. Add salt and hing powder. Grind, adding water little by little to get a smooth paste.
Step three: Collect it in a bowl. Add finely chopped ginger and green chilies. Beat the batter to aerate.
Step three: Collect it in a bowl. Add finely chopped ginger and green chilies. Beat the batter to aerate.
Step four: Add some hot oil, as per instructions. Mix well.
Step four: Add some hot oil, as per instructions. Mix well.
Step five: Heat oil for deep-frying. Take a lemon-sized portion of batter in your fingers and drop it into the medium-hot oil. Make 4-5 such dumplings at a time. Fry them till they are crispy and golden brown.
Step five: Heat oil for deep-frying. Take a lemon-sized portion of batter in your fingers and drop it into the medium-hot oil. Make 4-5 such dumplings at a time. Fry them till they are crispy and golden brown.
Step six: Take them out from the oil and drop into a bowl of lukewarm water. Set aside for about 12 minutes. The vadas will absorb the water.
Step six: Take them out from the oil and drop into a bowl of lukewarm water. Set aside for about 12 minutes. The vadas will absorb the water.
Step seven: Take each dumpling between your palms and squeeze a little to remove the excess water and oil.
Step seven: Take each dumpling between your palms and squeeze a little to remove the excess water and oil.
Step eight: Arrange the vadas on a deep serving plate.
Step eight: Arrange the vadas on a deep serving plate.
Step nine: Pour a ladle full of salty curd on each vada. Pour some more curd around it. Sprinkle red chili powder, finely chopped coriander leaves, and sev. Enjoy eating these spongy and mouthwatering dahi vada.
Step nine: Pour a ladle full of salty curd on each vada. Pour some more curd around it. Sprinkle red chili powder, finely chopped coriander leaves, and sev. Enjoy eating these spongy and mouthwatering dahi vada.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 190
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 22 g7%
Sugar 0 g
Fiber 3 g12%
Protein 5 g10%
Cholesterol 1 mg
Sodium 32 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2017 ShailaSheshadri

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