Lucknowi Dahi Vade

Water soaked fried lentil dumpling served with yogurt and sauces


  • 1 cup Urad Dal, soaked for 2-3 hours
  • Ginger, grated as needed
  • Green Chillies, chopped as needed
  • 1 tablespoon Cashews, coarsely crushed
  • 1 tablespoon Almonds, coarsely crushed
  • 1/4 cup Onions, finely chopped
  • 2 tablespoons Coriander leaves, finely chopped
  • Red Chilli Powder as needed
  • Black Salt as needed
  • Tamarind-Date Chutney as needed
  • 1 teaspoon Cumin seeds, roasted and coarsely crushed
  • 2 cups Yogurt/Curds or as needed
  • Salt as needed
  • 2 tablespoons Coriander leaves, finely chopped
  • Oil to deep fry


  1. Mix Onions, Almonds, Cashews, Green Chillies, Ginger, Coriander leaves and salt. Keep aside.
  2. Drain and grind urad dal with little water into a smooth paste. Whisk batter along with salt until fluffy.
  3. Deep fry spoonful of batter till llight brown on all sides. Drain and keep aside vadas.
  4. Dunk vadas in cold water and let them soak for 10-15 minutes.
  5. In serving dish place squeezed vadas. Pour whisked yogurt. Sprinkle salt, black salt, cumin powder, red chilli powder. Add tamarind date chutney and coriander leaves.
  6. Serve Lucknowi Dahi Vade cold as snack.

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