Hot and crispy medu vadas are a go to snack for any occasion in South India. However, hot climatic conditions in India and spicy food call for the use of yogurt, the most popular way to calm down the gut in Indian cuisine. Just as we yearn for dips in pools and oceans during summer, chefs submerge sizzling hot vadas into spiced yogurt for a satiating afternoon snack the ultimate dahi vada. So let’s get to dunking…

What is Dahi Vada

Dahi vada is a boon – not just to refresh left-over medu vadas, but as a true satisfying snack in its own right. At its core, the dish is nothing more than taking medu vadas, soaking them in flavored yogurt (Thayir in Tamil, Dahi in Hindi) and serving with a variety of toppings that vary between North and South India. The dish is called Dahi Vada in North India and Thayir Vadai in Tamil. Here, I have shared my mom’s traditional South Indian recipe with a hint of flavors from Mumbai street food.

Ingredients for making Dahi Vada

Note: 1 cup = 235 ml

• 12 Medu Vadas
• 4 cups yogurt
• 2 ½ cups water
• ½ cup coconut, shredded
• 1 Tbsp. ginger, chopped
• 1 Tbsp. green chili, chopped
• 1 tsp. cumin seeds
• Salt to taste (I use 1¾ tsp. salt)
• ½ cup tamarind date chutney
• 1 tsp. Kashmiri red chilli powder
• 1 tsp. chaat masala powder
• 2 Tbsp. pomegranates
• 2 Tbsp. nylon sev
• 2 Tbsp. finely chopped fresh cilantro

Equipment

• Medium size mixing bowl
• Small blender
• 2 inch deep container with lid (preferably a Pyrex Lasagna pan)

A note on key ingredients

Black gram – Do not use an old batch of black gram. Check out my Medu Vada recipe for more info

Yogurt – Plain homemade yogurt using 2% milk works best for this recipe

How to prepare Dahi Vada – An Overview

Make medu vadas, dunk them in spiced yogurt, add your favorite toppings and devour! 

Tips before you begin

📝 Making a batch of fresh medu vadas will yield the best results. However, if you are using leftovers, store bought, or frozen vadas, it is recommended to heat them in a convection oven or airfryer just before setting them in the yogurt mixture

📝Use plain yogurt and check that it’s not sour to ensure great tasting dahi vadas

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How to make Dahi Vada – Instructions with step-by-step images

Make Medu Vada

Step 1 – Please refer to my Medu Vada recipe

Dunk Medu Vada in spiced yogurt

Step 2 – In a medium size bowl, dilute ½ cup plain yogurt in 2 ½ cups of water. Soak the crispy hot medu vadas (right out of the frying pan) in this watery buttermilk (note that this buttermilk is not the same that you would find in stores). Allow it to absorb the moisture for about 5 minutes or until they increase a little in size and change color.

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Step 3 – While the vadas are soaking, prepare the coconut spice dressing. In a small blender add 1 cup fresh shredded coconut (if frozen, thaw to room temperature first), 1 Tbsp. chopped ginger, 1 Tbsp. green chilli (I used 1 serrano chili), 1 tsp. cumin seeds and grind to a smooth paste. Transfer this coconut spice to a medium size bowl and mix it thoroughly with the remaining 3½ cups of thick yogurt along with salt to taste (I use 1¾ tsp. salt)

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Step 4 – Once the medu vadas are soaked, squeeze them using either two slotted ladles or by hand and arrange them in a 2 inch deep dish (preferably a Pyrex lasagna pan if you have one). Now cover the vadas with 2½ cups of spiced yogurt and refrigerate for about 30 minutes (Dahi vadas taste best when served chill)

If you prepare these ahead of time and have refrigerated them, remember to set them out at room temperature at least a couple of hours before serving or else the vadas will be hard. Dahi vadas should be fork tender before serving.

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Add toppings to Dahi Vada

Step 5 – Just before serving, pour the remaining 1 cup spiced yogurt and add your choice of toppings. I typically add ¼ cup tamarind date chutney, 1 tsp. chaat masala powder, 1 tsp. kashmiri red chilli powder, 2 Tbsp. pomegranates, 2 Tbsp. nylon sev, and 2 Tbsp. finely chopped fresh cilantro

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Step 6 – Enjoy these sublime dahi vadas this summer 😋

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Memories of this recipe

Every year, the middle of April reminds me of the start of our summer vacation and trips to my grandma’s place when I was very young. As I started to get older (high school /college), these long summer breaks were off the calendar. However, the fun of lazing at home, making huge vats of Rasna, slurping on mango milk shakes, and helping mom make grape juice concentrate, pickles, and vadaams is what comes to my mind.

Around this time, on the full moon day called Chitra Pournami – birthday of Chitragupta (the account keeper of human deeds), mom would prepare a colorful spread of rice (in Tamil we call it kalanda sadam) such as lemon rice, tamarind rice, and coconut rice and my favorites Paal Paayasam and Thayir Vadai. We used to enjoy this scrumptious dinner with family under the moonlight on our terrace (weather and mosquitoes permitting). While those traditions of dining on the rooftop are disappearing with rapid urbanization, thankfully the culture of good food continues to thrive. 

I never learnt the significance of Chitra Pournami until I started writing this recipe. My interpretation is that similar to the our yearly accounting close (both personal and businesses), it is believed in Hindu mythology that Chitragupta also makes a quick reconciliation of our deeds/karma on this day and allots us points to figure out where we land in our afterlife (fans of ‘The Good Place’ anyone?). To remind ourselves of this accountability to our actions, we pray to Chitragupta (chitra = picture and gupt = hidden, in Sanskrit). In other words, it is the day for us humans to reflect upon our deeds both visible and hidden. Faithful readers of my blog know by now that I’ve mentioned this numerous times – every such event in India is celebrated with a delectable spread of which thair vadai is an integral part. On a lighter note, the next time you take a bite out of these sublime Dahi Vadas, show some kindness…and allow yourself one more😋

Related Recipes

Medu Vada

Homemade Yogurt

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Recipe Card – Thayir Vada

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