Dahi Vada | Dahi Bhalla (Fried & Appe Pan Method-No Eno)

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If you love soft dahi vada, this method makes them pillowy inside without using ENO or baking soda. You'll learn how to make the urad dal batter the right way, cook vadas in two styles (classic deep fry and lighter appe pan), then finish them with smooth whisked yogurt, khatti-meethi imli gud chutney, and spicy green coriander chutney.

Both versions turn out tender, soak up dahi beautifully, and taste like the kind you want to eat slowly, spoon by spoon. You can also make a quick "no-dahi" bonus serving for kids or anyone who doesn't like yogurt.

Dahi Vada or Dahi Bhalla are soft lentil fritters dunked in curd/yogurt and topped with lip-smacking spices, Spicy Green coriander, and Sweet Tamarind Chutney.

One of the popular snacks and street food from the North of India. For me, it is a must during Holi, one of the biggest festivals after Diwali for North Indians.

The street vendors in North India serve this Dahi Vada in an edible leaf cup called Dona. Biodegradable wooden ice cream spoons are used to eat the dahi bhalla. Serving in this way serves two purposes, it adds a distinct flavor and taste as well as being environmentally friendly.

Jump to:

• How is this Holi Special Dahi bhallas Made?
• The urad dal batter that makes vadas soft (no soda, no ENO)
• Cooking vadas two ways: deep fry vs appe pan
• Soaking the vadas, whisking dahi, and getting the texture right
• Plating dahi vada (and the bonus no-dahi serving)
• Tips that prevent hard vadas and bland dahi vada
• Shelf life of Dahi Bhallas
• Is Dahi Vada Vegan
• Is Dahi Vada Gluten-Free
• Dahi Vada | Dahi Bhalla
• Updates

How is this Holi Special Dahi bhallas Made?

Today I am sharing a very simple recipe, again from my mom. The making of vada just calls for 3 ingredients including salt. The other ingredients of chaat can be made well ahead of time.
The recipe itself is very easy. Plain split urad dal is soaked, ground, and then fried. One can add moong dal to this recipe in equal quantities. I.e. same ratio as urad dal.

I actually wanted to make my mom's signature recipe, Dahi Gujiya, where she shapes the vada's in the shape of gujiya and adds a unique stuffing. She makes it so yummy that every year during our family get-together, it is finished in no time. Hopefully, I will share it someday.

There are various versions of this, some make big vadas, some small called pakodi. And those who do not like the curd or yogurt can simply add some chutneys and enjoy this yummy chaat. I make them medium size and love to top them generously with Green coriander chutney and Imli Chutney.

Dahi or yogurt has a cooling effect on the body and I think that might be one of the reasons it is a must during Holi. I also call it somewhat guilt-free as once frying is done, we soak them in water.

Soaking in water helps it be porous and also removes a lot of oil. The Vada's are then gently squeezed to remove all the water. It is then soaked in curd/yogurt. Dahi Vada can be enjoyed as is or with roti or puris.

The urad dal batter that makes vadas soft (no soda, no ENO)

Soft dahi vadas start with batter that's airy and slightly coarse. If the batter turns heavy or too smooth, the vadas can go dense. The good news is that the fix is simple: soak well, grind with very little water, then whisk until the batter looks lighter and nearly doubles.

Soak, rinse, then grind with minimal water

Wash the urad dal in 2 to 3 changes of water. After that, soak it for 5 to 6 hours or leave it overnight. Once it's plump, rinse it one more time, then grind it using very little water.

Aim for a texture that's lightly coarse, not paste-smooth, and not chunky either. If you need to add water, add it in tiny amounts. The batter should look thick, yet still hold shape.

If you want, you can also pass the ground dal through a sieve to help with texture.

Whisk until light (the float test helps)

Whisking adds air, and that air is what gives you that soft bite after soaking in dahi. Whisk by hand for 5 to 6 minutes. If you prefer an electric beater, whisk for about 2 to 3 minutes.

You'll notice two changes: the batter gets lighter in color, and it starts looking fluffy, almost like it's increased in volume.

A quick way to check:

1. Take a small amount of batter.
2. Drop it into a bowl of water.
3. If it floats, the batter is ready.

Now mix in whole cumin seeds and salt. If you like extra flavor, add finely chopped ginger, green chili, and cilantro. Those add-ins are optional, so you can keep the batter plain for a classic taste.

If the batter doesn't float, whisk longer. That extra beating often makes the difference between soft vadas and tight ones.

Cooking vadas two ways: deep fry vs appe pan

You can cook the same batter in oil for a traditional dahi vada, or cook it in an appe pan for a lighter option. Both turn soft inside, especially once they soak and get squeezed.

Before you choose, here's a quick side by side view.

A quick comparison helps you pick the method that fits your day.

Method	Texture	Oil use	Best for
Deep fried	Classic outside, very soft inside	Higher	Traditional taste, parties
Appe pan	Soft and evenly cooked	Lower	Light cooking, smaller batches

If you want the full "halwai-style" feel, deep fry. If you want something lighter and still soft, the appe pan version surprises people in the best way.

Deep frying: keep the oil medium hot

Heat oil until it's medium hot. If the oil gets too hot, the vadas can brown fast, turn hard, and stay undercooked inside.

Use your fingers to drop batter into the oil. Go with medium size, or smaller if you like. If the batter sticks to your hand, wet your fingers with water, then drop the vada.

While frying:

• If vadas float up and sit on top, gently press them down once with a spoon so they cook evenly.
• Fry on medium flame and keep turning them so they brown on all sides.
• Once they're golden brown, lift them out and hold them to the side of the pan for a moment so extra oil drains back.

Before you start the next batch, let the oil heat up for about a minute, then continue.

Appe pan vadas: pre-heat well so they don't stick

For appe pan vadas, you can keep the batter plain or mix in ginger, chili, and cilantro (optional). Start by heating the appe pan on low, then grease it well and add a little oil in each cavity.

Spoon in about 1 teaspoon batter per cavity. Cover and cook for about 1 minute, until the tops look slightly set. Then drizzle a little oil on top, cover again, and cook about 2 minutes.

Next, flip each vada and cover again for 1 to 2 minutes. Once both sides turn golden brown, take them out. Before the next round, add a little oil again so the new batch releases easily.

Don't rush the pre-heat step. If the pan isn't hot enough, the batter can stick and tear when you flip.

Soaking the vadas, whisking dahi, and getting the texture right

Soaking and squeezing is where dahi vada turns from "fried lentil dumpling" into the soft, juicy snack everyone wants. Use lukewarm water and keep the soak time controlled so the vadas don't get waterlogged.

Soak in warm water with salt and hing

Take lukewarm water in a bowl. Add salt and hing (soaked hing or hing powder both work). Add only the number of vadas you plan to serve right then.

Soak for 10 to 15 minutes. To keep vadas from floating, place a small plate on top so they stay submerged.

This soak softens the crust and lets the inside hydrate evenly. Still, longer isn't better here. If you soak too long, they can turn overly fragile.

Whisk yogurt until smooth, then gently squeeze

While vadas soak, whisk yogurt through a strainer (or whisk thoroughly) until it turns smooth. Add a little salt, then add a bit of water to adjust consistency. The dahi should pour easily, but still feel creamy.

When the vadas are ready, lift one and press it gently to remove water. Use one hand or both hands, but keep it light so it doesn't break. Then drop it straight into the whisked dahi.

Repeat with the rest, and let them sit in yogurt briefly so they absorb flavor.

If you're planning the bonus no-dahi version, squeeze a few extra vadas and keep them aside.

Plating dahi vada (and the bonus no-dahi serving)

Once the vadas sit in dahi, plating takes only a minute. You can serve in individual bowls, or arrange them on a large tray for get-togethers.

Classic dahi vada plating

Arrange soaked vadas on a plate. Pour a generous amount of yogurt over them, because dahi vada tastes best when the yogurt isn't shy.

Top with chutneys based on your taste. A mix of tangy, sweet, and spicy works best.

A simple layering order:

1. Dahi-soaked vadas
2. Sweet chutney and green chutney
3. A pinch of salt (go light since the dahi already has salt)
4. Roasted cumin powder
5. Red chili powder (optional, Kashmiri chili adds color)

Mix a little with your spoon as you eat so every bite gets dahi and chutney. Both the deep-fried and appe pan vadas should break easily and feel soft inside.

Bonus: squeezed vadas without dahi (kid-friendly)

If someone doesn't like yogurt, or you want a snack box style serving, use the squeezed vadas you set aside. Put them in a bowl and season simply.

Add salt, a little roasted cumin powder, and a pinch of sweet salt (as mentioned, this is often used as a quick seasoning). Toss gently and serve.

This version works well for kids and also fits parties because it's easy to portion and doesn't need dahi on the side.

Tips that prevent hard vadas and bland dahi vada

Small choices decide the final result. Keep these points in mind and the recipe stays reliable.

First, keep the dal grind slightly coarse. A too-smooth batter can make the bite less tender, while a too-coarse grind can feel grainy. Next, whisk properly until the batter looks lighter and fluffier. That air is what helps the vadas stay soft even without any rising agent.

For frying, stick to medium-hot oil and a medium flame. Very hot oil browns the outside fast, then the inside stays undercooked and the crust turns firm. With an appe pan, pre-heating matters most. A well-heated, well-greased pan releases vadas cleanly and helps them brown evenly.

Also, don't over-soak. Keep it to 10 to 15 minutes, then squeeze gently. Pressing too hard can crack the vadas, especially once they soften.

Finally, if you want to plan ahead, you can store fried vadas in the fridge for 15 to 20 days, then soak and assemble when needed. The cooking in this method was done on a full cooking induction stove, so the heat cues apply well there too.

Shelf life of Dahi Bhallas

The fried vadas without soaking can stay in the fridge for 15-20 days. If you soak them and store them, it is best to consume them within a day. They do not freeze well. I have frozen the vadas, but after defrosting, they give a bitter taste, hence I avoid freezing these vadas.

Is Dahi Vada Vegan

Vada is vegan. If you are using vegan dahi/yogurt dahi vada would be vegan too.

Is Dahi Vada Gluten-Free

The dahi vada is gluten-free. However, you would need to check the spices and the chutneys you are using. If they have any gluten products the assembled dahi vada might not be gluten-free.

Updates

This post was first published on 20-Feb-2019. Today, 28th Feb 2026, I am adding the appe pan method and adding more content for my dear readers to understand. Also created a video available on my YouTube channel. The recipe remains the same.

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