No fry Dahi Vada – (lentil dumplings in yogurt sauce)


Hello readers. Hope you all had a great weekend. July marked the beginning of the holy season for Hindus. Today was Raksha Bandhan, the first of many festivals to follow over the next 3 months. Raksha Bandhan is a day when the brother and sister bond is celebrated.

Today I bring to you a recipe that I prepared for this day and happens to be one of my favorites. I might sound like  a broken record when I say – I love chaat :). This dish is traditionally deep-fried. However, I attempted to make this without frying. I was pleasantly surprised to find that there was no difference in taste. Go give this recipe a try to give your taste buds a guilt free treat.


Ingredients (yields ~ 20 -24 pieces)

1/2 cup  skin less urad daal (black gram)

1/4 cup yellow split moong daal

1 tbsp fresh grated ginger

3-4 green chilies (finely chopped)

salt to taste

sugar to taste

sweet tamarind chutney

1 cup yogurt

fresh ground roasted cumin powder

finely chopped fresh cilantro

oil (for greasing the pan)

boiled water to soak the vadas.



For making the vadas:

  1. Soak both the daals in water for at least 8 hrs.
  2. Now grind the daal to a fine paste using minimal water. (Tip: Add little bit of daal at a time to allow the blender to blend easily). Now add salt, green chillies and ginger and mix well.
  3. Now heat a uni-appam pan or a pancake popper pan on medium-high flame.
  4. Once hot, grease the pan lightly with oil and pour spoonfuls of batter in each slot.
  5. These cook real quick. After 2-3 mins, flip the vadas to cook them on the other side.
  6. After 2-3 mins check if the vadas are cooked by using a toothpick. Pierce the toothpick in the vada. If the toothpick comes out clean, then these are ready.
  7. Repeat steps 4-6 until the batter is over.

For making the yogurt sauce:

  1. In a mixing bowl add the yogurt.
  2. Whisk to remove any lumps.
  3. Add about 1/4 cup water and whisk again.
  4. Now add salt and sugar to taste.

To assemble the vadas:

  1. Soak the vadas in boiled water for about 30 mins.
  2. Squeeze the water from each vada by pressing them gently between your palms.
  3. Now dip the vadas in the yogurt sauce.
  4. Place these in a serving plate. Pour some extra yogurt.
  5. Now drizzle some sweet tamarind chutney.
  6. Sprinkle some cumin powder and cilantro.



  • In North India, these are prepared in different varieties. You can add some chopped raisins and cashews to the batter for extra richness.

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