Baked Dahi Vada

Name: Baked Dahi Vada
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup urad dal (split, husked, washed); 1 inch ginger (peeled, roughly chopped); 1 pcs green chili (roughly chopped); 1 pinch salt (for batter); 2 cup yogurt (thick, chilled, whisked smooth); 0.5 tsp sugar; 3 tbsp tamarind paste; 1 tsp jaggery (grated); 1 pinch cumin powder; 1 pinch red chili powder; 0.5 cup mint leaves (packed, washed); 0.5 cup coriander leaves (packed, washed, roughly chopped); 1 tbsp lemon juice; 0.5 tsp chaat masala; 1 tsp oil (for greasing); 3 cup water (for soaking vadas)

RATING

0.0/5

TASTE SCORE

8/10

Soft, fluffy urad dal dumplings baked instead of fried, then soaked in creamy yogurt and topped with tangy tamarind and spicy green chutney. A lighter, guilt-free version of the classic Indian street food favorite that doesn't compromise on taste.

PREP

20m

COOK

20m

SERVES

2 PIECES

301 cal

SERVINGS

METHOD · 10 STEPS

prep
Soak the urad dal.
Wash the urad dal thoroughly in 3-4 changes of water. Soak in enough water to cover by 2 inches for at least 4 hours or overnight. Drain completely before grinding.
TIPWell-soaked dal grinds to a fluffier batter, which is key for soft vadas.
mix · ~10 min
Grind the batter.
1.Add drained urad dal, ginger, and green chili to a blender.
2.Add 2-3 tablespoons of ice-cold water, a little at a time.
3.Grind to a smooth, thick, fluffy paste. The batter should be thick enough to hold shape.
4.Transfer to a bowl and whisk vigorously for 2-3 minutes to incorporate air.
TIPUse ice-cold water — it prevents the blender from heating the dal, which would make the batter dense.
prep · ~5 min
Preheat the oven and shape the vadas.
1.Preheat oven to 375°F (190°C). Grease a baking tray with 1 teaspoon oil.
2.Add a pinch of salt to the batter and mix lightly.
3.Drop spoonfuls of batter onto the tray, shaping them into small discs about 2 inches wide and 1 inch thick.
4.Space them 1 inch apart.
TIPWet your fingers slightly to shape neat discs without sticking.
bake · ~15 min
Bake the vadas.
1.Bake for 12-15 minutes until the tops are dry and a toothpick comes out clean.
2.Flip them over halfway through for even baking.
3.Remove from oven and let cool for 2 minutes.
TIPDon't over-bake — they should be pale and soft, not golden-brown and hard.
prep · ~20 min
Soak the baked vadas.
Drop the hot baked vadas into a bowl of lukewarm water. Let them soak for 15-20 minutes until they double in size and turn spongy. Gently lift each vada, press between your palms to squeeze out excess water, and set aside.
TIPSqueeze very gently — baked vadas are more delicate than fried ones.
mix · ~2 min
Prepare the sweetened yogurt.
Whisk the chilled yogurt with a pinch of salt and ½ teaspoon sugar until completely smooth. Set aside.
mix · ~3 min
Prepare the tamarind chutney.
In a small bowl, mix tamarind paste with grated jaggery, a pinch of cumin powder, and a pinch of red chili powder. Add 2-3 tablespoons of water to thin to pouring consistency. Stir well.
mix · ~5 min
Prepare the green chutney.
1.Combine mint leaves, coriander leaves, and 2 green chilies in a blender.
2.Add lemon juice, a pinch of salt, and a splash of water.
3.Blend to a smooth paste, adding water as needed for a chutney-like consistency.
assemble · ~3 min
Assemble the baked dahi vadas.
1.Arrange the squeezed vadas in a serving dish.
2.Pour the whisked yogurt generously over each vada to cover completely.
3.Drizzle tamarind chutney and green chutney over the yogurt.
4.Sprinkle cumin powder, red chili powder, and chaat masala on top.
TIPLet the assembled vadas rest for 10 minutes so they absorb the yogurt and flavors meld.
garnish
Garnish and serve.
Top with a final sprinkle of chaat masala and a few fresh coriander leaves. Serve immediately or chill for 30 minutes for a cold, refreshing chaat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the urad dal batter with ice-cold water to keep it light and airy for fluffy vadas.
2
Do not over-bake the vadas—they should remain pale and soft, not golden-brown or hard.
3
Soak the hot baked vadas immediately in lukewarm water for 15-20 minutes to achieve a spongy texture.
4
Press the soaked vadas very gently between your palms—baked vadas are more delicate than fried ones.
5
Let the assembled dahi vadas rest for 10 minutes before serving so the yogurt and chutneys meld together.
6
For a cold chaat, chill the assembled dish for 30 minutes before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the greasing oil to a bare minimum or use a silicone baking mat; the vadas stay soft and non-stick without added fat.

high protein

High-protein

Substitute half the urad dal with skinned black chickpea flour (besan) for a protein boost; the texture remains similar but becomes slightly denser.

jain

Jain

Skip the ginger and green chili in the batter, and use lemon juice in place of tamarind paste; this keeps the dish fully Jain-friendly without onion or garlic.

vegan