Dahi Vada


  • ½ cup whole or split green grams (sabut moong/ chilkewali moong dal), soaked overnight
  • ½ cup whole or split black grams with skin (sabut urad / chilkewali urad dal), soaked overnight
  • 1 tsp ginger-green chilli paste
  • ½ tsp unrefined salt
  • 2 cups vegan curd
  • 2 tbsp date tamarind (imli) chutney
  • 2 tbsp chopped fresh chopped coriander leaves, to garnish
  • ¼ tsp roasted cumin (jeera) powder
  • ⅛ tsp red chilli powder


Drain and grind both the soaked grams separately to a smooth paste. Mix them in a large bowl. Leave this paste to ferment for 8 hours. It will double in size. Add ginger-green chilli paste and salt and mix well. Scoop batter into an idli pan and steam. They are ready when a toothpick inserted in the centre comes out clean. Cool them completely. Alternatively, you can make it in a paniyaram pan, by spooning some batter into each cavity (greased using a peanut butter potli), covering and cooking for a minute or two. Flip the vadas and cook on the other side for a minute or two until they are evenly brown on both sides. If cooked in a paniyaram pan, soak the vadas in water for 2 minutes, remove and squeeze the excess water.

Arrange the vadas on a serving plate, pour vegan curd on top and serve drizzled with date-tamarind chutney, garnished with coriander leaves and sprinkled with cumin powder, chilli powder and salt.

Serves 8