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dahi vada recipe

Dahi Baray-Dahi Vada recipe

Author Fa's Kitchen


  • 1 cup urad dal/black lentils
  • 1 green chili chopped
  • 1/2 inch ginger chopped
  • 1 tsp cumin seeds/jeera
  • salt as per taste
  • 1/2 tsp baking soda
  • oil for frying
  • For the dahi or yogurt sauce
  • 2 cup yogurt
  • 1 tsp chaat masala or as required
  • 1/4 tsp red chili powder or as required
  • 1 tsp roasted cumin powder/bhuna jeera powder
  • black salt as per taste
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 2 whole dry red chili
  • a sprig of curry leaves


  • Soak the black lentils/ural dal for atleast 2 hours.
  • In a food processor add green chili, ginger and cumin seeds/jeera and grind until the dal turns into a smooth paste.
  • Add the salt and baking soda and mix the batter well.
  • Heat oil in a kadai and take small amount of the ground paste by spoon or hand and drop it into the oil and fry them in batches until golden brown. Remove from oil and keep the baray or vadas soaked in water for 15-20 minutes.
  • Gently press the baray or vadas to remove excess water. Set aside.
  • Prepare your yogurt sauce by whisking the yogurt well with salt. Add the chili powder and cumin powder and mix.
  • Arrange the vadas or baray in a plate and pour the yogurt mixture on top of them. Sprinkle chat masala on top of it.
  • Heat oil in a pan and add mustard seeds, when they begin to splutter add the whole chili and curry leaves. Pour this tempering over the yogurt and vada. Serve it immediately.


Soak for a minimum of 2 hours, soaking it lesser time will make the vada/baray hard.
Whisk the batter really well, as it creates the air pockets and helps in making the vadas soft.
Soak the vadas in the water while they are still warm. If you soak it after they cool down, they will be hard.
Add any tempering or spices of your choice.
If you don’t have a wet grinder, use a food processor for grinding the dal. Using a mixie or blender will not get the desired results.