Moong Dal Dahi Vada (A popular Indian Snack made with Lentil Dumplings and Curd)

‘Dahi Vada’ or ‘Dahi Bhalla’ is one of my favourite snacks. Mom prepares this dish quite often as Baba and me, both like this sweet and sour fried lentil dumplings dunked into curd with special masala and coriander sprinkled on top. Mom normally prepares this with ‘urad dal’ or ‘biulir dal’ (husked black gram). This is to be soaked overnight, and then ground into thick paste. Then adding some spices she makes her version of ‘Doi Bora’ or ‘Dahi Bhalla’. Last month when I was with my parents for few days, I prepared ‘Dahi Vada’ with a mix of ‘moong dal’ (husked yellow gram) and ‘besan’ or gram flour. While I was going through some recipes in U-Tube, I saw a recipe with gram flour and another with bread with potato stuffing. Don’t know how the recipe with potato stuffing will turn out, but the dahi vada with moong dal and besan mix turned out really tasty. I felt that only besan dahi vada would taste like ‘Kadhi with Besan Pakori’. Adding moong dal will enhance the taste. As I love Moong Dal Pakora Chaat. The result turned out really good. Sharing the recipe of ‘Moong Dal Dahi Vada’. Do try this recipe and let me know how it was. If you are a ‘Doi Bora’ lover like me, you can checkout this ‘Dahi Vada’ recipe too.


For making the lentil dumplings or vadas:

  • Moong Dal – 200 gms
  • Besan – 4 Tbsp
  • Ajwain or Carom Seeds – ½ tsp
  • Oil – For deep frying
  • Water – For soaking the dumplings
  • Salt – To taste

Other Ingredients:

  • Yogurt – 500 gms
  • Milk – 1 cup
  • Salt – To taste
  • Sugar – 5-6 tsp
  • Cream – 2 Tbsp
  • Roasted Cumin & Red Chilli Powder – As required
  • Chaat Masala – As required
  • Sweet Chutney – As required (Made with tamarind and date)
  • Coriander Leaf – Chopped (As required)
  • Sev – Optional


  1. Dry roast the moong dal till it becomes golden brown and aromatic.
  2. Let it cool completely then grind into a grinder.
  3. Take a big mixing bowl and take besan and ground moong dal powder together. Mix thoroughly.
  4. Add in carom seeds and pinch of baking soda. Add water to make a thick batter with poring consistency.
  5. Heat oil in a kadai or deep-bottomed pan and with the help of a spoon drop 1 tsp full batter in oil and fry till they turns golden. Take out on an absorbent paper. Always keep the heat on medium while frying the vadas.
  6. Take sufficient water in a big bowl and add 1 tsp salt. Mix in.
  7. Soak the fried vadas in water for 10-15 minutes.
  8. Meanwhile prepare the curd. Take another big bowl and whisk the yogurt with a whisker adding a little salt and sugar. If you are using the yogurt made with full fat milk, then no need to add cream else adding cream in the yogurt gives a very creamier texture in the body of the yogurt.  
  9. Take out the vadas from water and squeeze the excess water.
  10. Arrange them in single layer in a serving bowl.
  11. Pour the curd on the vadas. Let it soak for another 5-6 minutes.
  12. Drizzle the sweet chutney on the curd.
  13. Top it by sprinkling roasted cumin and red chilli powder, chaat masala and chopped coriander.
  14. If you wish you can serve sprinkling some sev on top.
  15. Serve in room temperature or chilled.

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