Dhahi vadai is usually made with soaked and ground urad dhal (black gram dhal), spiced with cumin powder and  salt, fried in balls, then served with a gently spiced yoghurt base.This dish is served cold and is so soothing on hot summer days.

You can play with your palette when seasoning this which is what I did. I did not want to fry the boring plain, vadai batter. Instead I fried the Medhu vadai batter which I prefer.

You can follow my Medhu vadai  recipe at this link. https://wordpress.com/post/saffronandvanillablog.wordpress.com/586

Follow the above medhu vadai recipe until the end.While the vadais are frying or before you begin the process of frying, make the yoghurt base for the dhahi vadas.

Ingredients for yoghurt base:

250 ml plain yoghurt/fresh curd,beaten

1 tsp chaat masala powder

1/2 tsp roasted cumin powder

1/2 tsp sugar

salt to taste

kashmiri chilli powder to sprinkle on top (optional)


 seasoning (optional) 

1/4 tsp mustard seeds

1/4 tsp urad dhal

a pinch of asafoetida

a few curry leaves

2 tsp oil

Method for seasoning:

1.Heat oil in a small frying pan.

2. When hot, add the mustard seeds. When they start to crackle, add the urad dhal. When the urad dhal turns a golden brown colour, add asafoetida and curry leaves and take off from fire.

Pour over the prepared dhahi vadas.


A few pomegranate gems (arils)

1 tbsp chopped coriander leaves

a pinch of chaat masala

a pinch of Kashmiri chilli powder

Method for yoghurt base:

Beat all the ingredients together to a creamy consistency.

Method to soak the vadas:

1.Fill a heat proof bowl with  warm water.

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2.When vadas are done frying, transfer them to the bowl of warm water and soak for 30 seconds.

3.Remove with a slotted spoon and with the help of your palm squeeze out as much as water possible and add the vadais to the yogurt base.


Either top it with seasoning or garnish.Sprinkle Kashmiri chilli powder on top.


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