Dahi Vada

Whether you know them as “Dahi Vadas”, “Dahi Bhalle” or “Thayir Vadai”; these plump lentil dumplings buried under smooth creamy curd and garnished with cumin and red chilli powder, sweet-spicy chutneys and fresh coriander melts in the mouth even before your spoon leaves it!

I have tweaked the appearance of each vada as a mini version to be served in attractive cocktail shot glasses..

Now even the youngest can freely down these cute “shots”!

Dahi Angoori Shots

Prep Time: 4 hrs (to soak the dal) + 20 min      Cooking Time: 20 min                          Makes: 24 medium sized vadas

Ingredients for the Vada:
1 tea cup urad dal
2 tsp chilli ginger paste
salt to taste
oil for frying

Other Ingredients:
2 1/2 tea cup whisked curd
dates and tamarind chutney (meetha chutney) (recipe below)
mint chutney (recipe below)
roasted cumin powder
red chilli powder
salt to taste
coriander leaves

Method for the Vada:

  1. Soak the urad dal (split black lentils) for 3 to 4 hours
  2. Drain it and grind it in the mixer
  3. Add the chilli ginger paste
  4. Add salt and mix well
  5. Heat the oil and make small balls of dal and fry it until they are a light golden colour
  6. Soak the vada in water for 15 minutes
  7. Remove it from water and press it lightly to remove excess water and keep aside

How to proceed:

  1. Arrange 2 to 3 vada in individual plate or in shot glasses
  2. Add enough curd to soak the vadas
  3. Top it with mint chutney and dates & tamarind chutney
  4. Sprinkle some salt, red chilli powder, and roasted cumin powder
  5. Garnish with coriander leaves

Mint chutney

1 tea cup mint leaves
1/4 tea cup coriander leaves
5 green chilli
1/2″ piece ginger
1 tsp cumin seed
1 tbsp lemon juice
Salt to taste


  1. Mix all the ingredients and grind it in a mixer to make a smooth paste

Date and tamarind chutney

1 tea cup dates (deseeded)
3/4 tea cup jaggery
1/4 tea cup tamarind (deseeded)
1 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste


  1. Mix the dates, jaggery, and tamarind and add 2 tea cup of water
  2. Cook it in the pressure cooker (2 whistles)
  3. When the mixture cools down grind it in a mixer and strain it
  4. Add chilli powder, coriander powder, and salt
  5. Mix well
  6. Refrigerate it and use it when required



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