popular south and north Indian side dish made with black gram lentil and yogurt.



Ready In:

40 minutes




  • 500ml Curd or yogurt (dahi,perugu)
  • 5-6 Curry leaves (curry patta/karivepaku)
  • 1-3 Green chilies chopped
  • Salt to taste.
  • ½ tsp Mustard seeds(Rai/avalu)
  • 1 tbsp Cumin seeds (jeera/jilakara)
  • 2 dry Red chillies (sukhi Lalmirchi/endu mirapakaya)
  • 1 bunch of coriander (Dhaniya/kothimeera) leaves finely chopped
  • Asafetida (Hing/enguva) to taste.
  • 1 cup Black gram (Urad daal/minapappu)
  • Oil to fry.

Step by Step Instructions

For the Vada

  • Clean, wash and soak the dal Then grind it to smooth paste. Add salt to taste.
  • Heat oil in a deep pan and add big drops of the batter. Fry till Golden brown and then remove from the oil.
  • Add these vadas in water for 2-3 minutes, then remove and squeeze excess water out. 

For the Dahi:

  • Blend together, dry roasted cumin seeds, green chili, and coriander leaves.
  • Mix this well with the yogurt. 


  • In a deep dish, arrange the vadas and pour dahi over them.
  • For tempering heat oil in a wok/Tadka kadai add mustard seeds, cumin seeds, red chilies, curry, and leaves pour this tempering over dahi vadas.
  • Garnish with coriander leaves

Dahi vada is now ready. (To be served cold).