Lentil Doughnut dipped in yogurt ( South Indian Dahi Vada )

Lentil doughnut  are made in different styles in different states of India and every state has different name according to their language. This kind of lentil doughnut is very famous in southern part of India specially in Andhra Pradesh.


1-2 cups washed and soaked whole urad dal(black lentil without skin) for about 2 to 3 hours

oil for frying

1 to 2 cups of water for soaking the fried vada (doughnut)

Curd (yougurt)

Salt to taste

For Tadka

1 Tbsp oil

1-1/2 Tsp Mustard seeds (Rai)

1- 1/2 moong dal (split green gram without skin)

5 to 6 curry leaves

2 to 3 Dry red chilli

1/2 Tsp green chilli and ginger paste (or Pinch of Dry ginger powder)


For Making Vada

Drain the water from the soaked urad dal (black lentil) and add salt and grind it until it becomes a smooth batter. If required add very little water so that it’s easy to grind.( Make sure you don’t add more water otherwise batter would become watery and would absorb more oil). Once the batter is ready take it in a bowl and give it a good stir.

Heat the oil in a pan. Once the oil is hot, take batter in a spoon and pour it slowly in the oil on a medium flame(or you can make it with your hand giving doughnut shape). Once it turns to golden brown in color take it out.Repeat the same with the rest of the batter. As soon as you have made all the vada’s dip them into the bowl of water for about 10- 15mins and then squeeze each vada by placing them between your palms does releasing the excess water in vada’s( dougnut).

For Tadka(Tempering)

In a pan  take oil, once the oil is hot add mustard. Once it starts to splutter add moong dal (split green gram)then add curry leaves and dry red chilli and stir until moong dal(green lentil) turns golden in color( make sure you don’t over roast it, if done so you will get burnt taste) and red chillis are done, then switch off the flame and let the tadka(tempering) cool.

In the meanwhile in a bowl take curd, add chilli-ginger paste and salt and give it a good stir(Make sure  you take enough curd because vada’s tend to absorb the curd and also make sure of the consistency, if you feel the curd is too thick then add little water or milk. For one cup of curd you can add 2 tsp of water then add the mixed curd on the top of the vada’s and then finally  add tadka on the top.

Refrigerate it for about 4 to 5 hours and then serve. It tastes good when it’s cold since the curds flavor by then is absorbed by the vada’s but you can have it once it’s ready. 🙂

Note: You can also add chilli while grinding dal for Vada’s and instead of pouring curd on the top of the vada’s you can also dip the vadas in the curd. It’s all your preference 😉

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