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Holi Special Dahi Vada | Dahi Bhalla

Holi Special Dahi Vada | Dahi Bhalla

Holi Special Dahi Vada are fried dumplings topped with beaten yogurt, lipsmacking chutney's and spices to make a tasty and mouthwatering chaat.
5 from 5 votes
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Course: Appetizer, Main Course, Snacks
Cuisine: Indian
Keyword: Curd, Dahi Bhalla, Dahi Vada, Holi Special
Prep Time: 5 minutes
Cook Time: 30 minutes
Soaking Time: 1 hour
Total Time: 35 minutes
Author: Renu Agrawal-Dongre



  • 1 Cup split Urad Dal
  • 1 tsp Jeera/Cumin Seeds
  • Salt to taste
  • Oil for Frying
  • 1 Cup water if needed during grinding.

Assembling Dahi Vada

  • Smooth and full fat yogurt/Curd
  • Cumin powder
  • Red Chilly powder optional
  • Green Coriander and Mint Chutney
  • Imli Chutney
  • Salt to taste
  • Ginger Coriander for Garnish if needed.



  • Wash and Soak the Urad Dal in enough water for 1-2 hours.
  • Drain the water and grind the Urad dal along with jeera/cumin seeds to a smooth paste using no or very little water.
  • In a deep pan or a wok add in the oil for frying.
  • Let the oil heat to medium hot.
  • In the meantime, incorporate air into the batter by mixing it vigorously with hand or a spoon.
  • Drop a little batter in water, if it floats your batter is ready.
  • Once the oil is hot, take about a tablespoon of batter in your fingers.
  • Gently slide this in hot oil.
  • Let this cook on medium to slow heat turning in between.
  • Do not cook on high, we do not want the outside to cook faster and the inside raw.
  • Once cooked soak them in room temperature water for 20-30 minutes.

Assembling Dahi Vada

  • Beat the curd/yogurt using a whisk so that it has a smooth consistency.
  • One can add a bit of water to curd/yogurt for a dropping consistency. I like it a bit thick.
  • In a bowl, add 2-3 Vada's.
  • Now add about 1/2 Cup of yogurt.
  • Garnish with salt, red chilly powder, Cumin powder, Green Corinader Chutney and Imli Chutney.
  • Enjoy.


  • Make the vada's immediately once the dal is grinded.
  • Fry in medium hot oil and on slow to medium heat.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu