22 Responses to “Dahi Vada – Indian Appetizer Recipe”

1. Shivani Says:
   November 17th, 2008 at 6:20 am

   Hi Hetal & Anuja,

   Very Delicious Recipe!
   I would like to ask one more question about
   rice paper (usually used in Chinese Recipe)
   U Have Any Idea where do i get it from? Any special department store in USA?
   Thanks,

   [Reply]

2. anuja Says:
   November 17th, 2008 at 6:57 am

   Hi Shivani,
   Rice Paper is available at most of the regular grocery stores in the international aisle. They look like ’see-through papad’ and you have to (quick) dip them in water to make them soft…so look-out for them. We have seen them at Walmarts, Krogers and ofcourse, Oriental grocery stores.

   [Reply]

3. diya Says:
   November 17th, 2008 at 4:24 pm

   hi
   well thanks for that recipe.
   I never knew that dahi vada can b made this way as well. I usually made it the same way like i make pakoras n then just after frying put it into the water for ONE minute maximum n then take it out squeeze out da water n then put it into the yogurt which is actually a raita. n that takes me all together 15 – 20 mins. Why does this style of making take so long?

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4. Niky Says:
   November 19th, 2008 at 8:29 pm

   hi
   hetal n anuja

   very nice recipe thanks

   can u show us some recipes of rice paper? i have rice paper but i dont have any idea, how to use it?

   thanks
   niky

   [Reply]

5. sanchitha Says:
   November 20th, 2008 at 8:06 pm

   Hey Hetal and Anuja,

   I love you recipes and everything that I have tried so far has tasted great!!! I do a small variation to this dahi vada . instead of just adding just the yogurt I grind some coconut and green chillies and mix it with the yougurt before pouring on the vadas. I’m south Indian so I like coconut. This is just a suggestions!

   you guys rock!

   thanks
   sanchitha

   [Reply]

6. hetal Says:
   November 21st, 2008 at 2:08 pm

   Hi Sanchitha,

   Coconut sounds like a wonderful variation to dahi vada. Will definitely have to try it out next time. Thanks for the suggestion.

   [Reply]

7. Sheetal Says:
   December 8th, 2008 at 3:18 pm

   Hi Hetal and Anuja,

   I wanted to let you know that in india you can actually get a vada maker. so then you dont have to get your hands all messy with the urad dal. Here in USA you can buy a donot maker and that will do the same thing. I can never make the vada’s with my hand so this is a really good tip for those who struggle with this.

   [Reply]

8. annam Says:
   January 25th, 2009 at 2:35 pm

   Hi,
   has anybody tried vada using vadamaker r doughnut maker,cause i have tried vada thro vadamaker but for me the vada does not fall from the mould it gets stuck to it ,can anyone one tell the proper method to use it.

   [Reply]

9. Anonymous Says:
   April 12th, 2009 at 1:36 pm

   Hi Hetal and Anuja.

   Thank you for sharing your wonderful recipes with us. I have a query. I use Gits instant mix for dahi vada. Can i prepare the vadas from Gits one day before and freeze it and use it the next day. I have a party this friday so ur advice would be really helpful.
   Thank you once again.
   Shalini

   [Reply]

   

   Param Reply:
   April 28th, 2009 at 3:20 am

   Hi Hetal and Anuja.
   Thanks for showing this interesting recipe.I wud like to know if i can fry the “VADAS” 2days before and keep them in fridge. Looking forward for new recipes. KEEP IT UP …BYE

   ‘

   [Reply]

   

   anuja Reply:
   April 29th, 2009 at 1:16 pm

   Hi Param,
   You can make the vadas ahead of time. They stay wonderful in the fridge (for a few days) and in the freezer (for a few months).

   [Reply]

10. Falguni Says:
    August 4th, 2009 at 7:35 pm

    Hi, Hetal aunty and Anuja aunty. i tried making this recipe but my vadas stick to the bottom of the pan. can you tell me why it does that???

    [Reply]

    

    hetal Reply:
    August 4th, 2009 at 7:50 pm

    Hi Falguni,

    Here are 2 things I can think of:
    1. Did you have enough oil in the pan to allow the vada to deep fry?
    2. Did you whip up the batter (beat it really well with your hand) to be light and fluffy so that the vadas float on the oil?

    [Reply]

11. Falguni Says:
    August 7th, 2009 at 7:42 pm

    i think i had enough oil for frying and i beat the batter with a whisk. but i had another problem, the daal didn’t grind very well, most of it was whole daal even though i soaked it for more than twelve hours. and the daal was pretty old like 3 or 4 years. could that be the reason????

    [Reply]

    

    hetal Reply:
    August 8th, 2009 at 5:11 pm

    Yes, the old daal is probably the reason your vadas were sticking. After 12 hours, the daal should definitely have soaked. Urad daal can soak in little as 2 hours.

    [Reply]

12. KS23 Says:
    September 11th, 2009 at 5:07 pm

    Thanks for the great directions. I add a pinch of hing to the dal batter to help alleviate the “not so digestion friendly” characteristic of urad dal. I also have heard of alot of cooks adding baking soda — is it an unnecessary addition?

    [Reply]

    

    hetal Reply:
    September 11th, 2009 at 6:43 pm

    Adding Baking Soda will lighten the vadas, but usually, they will absorb more oil. If you whip the batter enough, it should be fine. Baking soda is also used to make things crisp but since urad daal vadas are super crisp anyway, you don’t need the baking soda.

    [Reply]

13. Nulasha Says:
    September 22nd, 2009 at 1:54 am

    This is SOOO good! I just recently started trying to make Indian chaats, and ooo I love this! Thanks so much!

    I also found a trick – if I added too much water, I just add a little gram flour and it works great and I can make the hole and everything

    I also had the problem of the vadas sticking to the bottom of the pan – in my case it was because I didn’t have enough oil in the pan. Now I make sure to have enough so when I drop the vadas in they never hit the bottom, then there’s no problem.

    I love the vadas by themselves, too! A great, healthier substitute if you’re in the mood for donuts.

    [Reply]

    

    hetal Reply:
    September 22nd, 2009 at 2:03 am

    Hi Nulasha,

    Thanks for sharing your tip about the gram flour. Had a question…is it gram flour (besan) that you are using or black gram flour (urad flour)?

    [Reply]

    

    Nulasha Reply:
    September 22nd, 2009 at 2:13 am

    I used chana dal gram flour since that’s what I have at home. I’m sure the urad flour would work great, too, probably better, since we’re using urad dal. I don’t have any though since I never use it.

    [Reply]

    

    hetal Reply:
    September 23rd, 2009 at 12:20 am

    Thanks!

14. Reena Says:
    October 8th, 2009 at 9:31 pm

    Thanks Hetal and Anuja I tried this recipe first time this karwachauth and it turned out just perfect, Everyone loved it..
    Thanks for the recipes..keep up the good work..

    [Reply]

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