Dahi Vada (Beignets de Lentilles au Yaourt)
Des beignets de lentilles moelleux trempés puis nappés de yaourt frais légèrement sucré, de chutney de tamarin, de cumin grillé et de piment.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMake the batter
Drain the dal and grind with a few tablespoons of water to a thick, smooth paste. Beat by hand for 3–4 minutes until light and fluffy, then mix in the ginger, chili and salt.
Fry the vadas
Heat the oil to 170°C. Drop in walnut-sized spoonfuls of batter and fry for 4–5 minutes, turning, until pale golden and cooked through.
Soak until soft
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Dress with yogurt
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Garnish and serve
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Make the batter
Drain the dal and grind with a few tablespoons of water to a thick, smooth paste. Beat by hand for 3–4 minutes until light and fluffy, then mix in the ginger, chili and salt.
Fry the vadas
Heat the oil to 170°C. Drop in walnut-sized spoonfuls of batter and fry for 4–5 minutes, turning, until pale golden and cooked through.
Soak until soft
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress with yogurt
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Garnish and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Lentil dumplings soaked in yogurt are an old dish across India, known as dahi bhalla in Punjab and Delhi, dahi vada in much of the north and west, and thayir vadai in Tamil Nadu.
They're an essential part of festival spreads, especially during Holi, when cooling yogurt dishes balance the rich sweets and fried snacks.
⭐ Why It's Famous
Cool, soft and tangy, dahi vada is the perfect contrast to hot, spicy food — and a must at Holi.
💡 Fun Fact
Soaking the fried vadas in water is what makes them melt-in-the-mouth soft — it squeezes out the oil and opens up the texture.
North India
28.61°N, 77.21°E
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