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How to Make Delicious and Healthy Dahi Vada (Curd Vada)

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

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!

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

14 dahi vadas


  • 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


  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!

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