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Hyderabadi Dahi Vada
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Hyderabadi Dahi Vada,Snacks recipes ,Ramadan Special Dahi Vade

A special dahi vada made especially during Ramadan month and eaten during iftar in Hyderabad...
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snacks
Cuisine: Hyderabadi
Servings: 2
Calories: 400kcal
Author: Asiya


For the vadas:

  • 2 cups Chickpea flour besan
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1/4 tsp baking soda
  • 2 tbsp finely chopped onions
  • 2 tsp finely chopped coriander leaves
  • 1 tsp finely chopped green chillies
  • 1/2 cup water

For the Yogurt sauce:

  • 2 cups yogurt/dahi
  • salt to taste
  • 1/2 tsp blended paste of green chillies
  • 1/2 tsp blended paste of coriander
  • 1/2 tsp blended paste of mint leaves
  • 1/2 tsp ginger garlic paste

For Tempering:

  • 1 tbsp Oil
  • 1 tsp mustard seeds Rai
  • 1 tsp cumin seeds Jeera
  • 4-5 curry leaves
  • 2-4 dried red chillies


For the vadas:

  • Firstly, in a bowl add the chickpea flour, then add salt, red chilli powder, turmeric powder, baking soda, ginger garlic paste, coriander leaves, onions, green chillies and mix well.
  • To the mixture add water gradually and mix well and stir it till we get a batter consistency which is neither too thick nor too watery.
  • Make sure the batter consistency is thick enough to get good dumplings or round balls.
  • Once the batter is ready beat it well or whisk it well.
  • Take a frying pan or wok/kadaai, add enough oil for the vadas to fry and heat it.
  • Make round biscuit like balls of the batter and add it to the oil.
  • Deep fry the dumplings or the vadas on sim flame so that the inner batter is cooked well. Check if the vadas are turning golden brown on every side and keep flipping from one side to other and carefully remove it and keep aside.

For the Yogurt sauce:

  • Whip the yogurt quite well so as to remove lumps in it.
  • To it add salt, ginger garlic paste, paste of green chillies,coriander and mint, and stir it well.
  • Once the yogurt sauce is ready transfer the yogurt sauce onto the vadas and rest aside until the vadas absorb the creamy whipped yogurt sauce.
  • Add the tempering/baghar to the dahi vada.

For the tempering:

  • In a saucepan heat oil, add mustard seeds, cumin seeds, red chillies, curry leaves and pour it over the dahi vada.
  • Garnish it with coriander.


Generally the vadas are not soft after frying , so one needs to soak the fried vadas into a bowl of water for about 3-4 minutes after frying and then squeeze out the water from the vadas and then add to the yogurt sauce .This way the vadas are very soft to eat .


Calories: 400kcal
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