Hyderabadi Shahi Dahi Vada


Hyderabadi Shahi Dahi Vada

Soaked urad dal ground to a batter, deep fried as vadas and then soaked in yogurt/curd
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 2 people


  • 1/2 cup Urad dal Uzhunnu parippu
  • 1 1/2 cup Curd Dahi
  • 1 no Green chilly chopped
  • Ginger garlic paste - 1/2 tsp
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Cumin seed powder Jeerakam
  • Coriander leaves Few, chopped
  • Salt As reqd
  • Oil As reqd


  • For preparing hyderabadi shahi dahi vada, first wash urad dal thoroughly and soak in water for 5 hours.
  • Grind urad dal to a fine paste. Add green chilly, ginger-garlic paste and required salt to the urad batter. Mix well.
  • Take a katori and cover the mouth with a tight wet cloth so as to retain a flat surface on top.
  • Take 1 tbsp of urad batter on top of wet cloth and flatten it with wet hands. Make a hole in the centre. Repeat making vadas with the entire batter.
  • Heat oil in a frying pan and slide each vada into the heated oil. Deep fry until golden brown on both sides.
  • Put the fried vadas in hot water for 3 minutes till soft. Squeeze out water by pressing vada between the palms of your hand.
  • Churn curd and salt together until smooth. Keep 1/2 cup of curd aside and add all vadas to the remaining curd.
  • Place hyderabadi shahi dahi vada in a serving dish along with the curd. Pour the remaining 1/2 cup curd on top.
  • Sprinkle cumin seed powder and red chilly powder on top and garnish with coriander leaves and tamarind chutney.
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