Dahi Vada (Bihari Style); A Forgotten Gem of Simplicity

Servings: 6-7
Soaking time: 6 hours.
Preparation time: 5-6 minutes.
Frying time: 7-8 minutes(each batch).
Arranging time: 2 minutes.
Total time: 16 minutes.

“Bihari Dahi Vada” is a refreshing and light variation of the classic Indian dahi vada, known for its subtle yet tangy flavour.

In this traditional version, small vadas made from mung dal are soaked in Salted Buttermilk instead of thick yogurt, giving the dish a unique twist. The buttermilk is lightly spiced with roasted cumin, black salt and a touch of red chilli, making each bite cooling, flavourful, and perfectly balanced.

Unlike the North Indian version, the Bihari Dahi Vada carries the essence of simplicity; wholesome, mildly spiced, and ideal for festive thalis or summer meals.

This year on the occassion of Deepawali, I truly enjoyed Bihari Dahi Vada after a very long time, it instantly took me back to my childhood days.

The taste, so simple yet comforting, reminded me of the flavours I grew up with; soft mung dal vadas soaked in Salted Buttermilk, delicately spiced and light on the stomach yet full of flavour.

Nowadays, this traditional version is almost fading away, replaced by richer versions, thick yogurt-based varieties, but for me, the old-fashioned Bihari style remains unmatched.

It’s not just a dish; it’s a memory; one that reconnects me with my roots and the comforting essence of time when food was pure, humble, and made with love and simplicity.

Ingredients:

For Vada:

Mung/Moong Dal (Split Green Gram): 100 gm
Salt: 1/2 teaspoon (as per your taste)
Asafoetida :1 pinch
Baking soda: 1 pinch (optional)
Ginger: 2” piece
Oil: for frying

For Butter Milk:

Butter Milk: 1 litre or (Curd/yogurt for preparing butter milk)
Cumin (roasted and powdered): 1 teaspoon
Kala Namak (Black rock salt): half teaspoon (powder)
Mint Leaves: 50 gm.
Salt: 1/2 teaspoon

Preparation:

Soak Mung dal minimum 6 hours or overnight, grind them with ginger; make fine, smooth and creamy paste.
Whip the paste about 3-4 minutes.
Grind mint leaves, blend with the yogurt and salt. Keep in refrigerator.

Method for making vada

Take a mixing bowl, put dal paste, asafoetida, salt, and baking soda. Mix properly, batter is ready.
Take heavy bottom fry pan, put oil in the fry pan and heat the oil; drop a small drop of batter, if the batter starts expending slowly it means oil is ready (if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot, batter drop will not expand).
Drop small size of ball from batter in it. (either helps of your hand or spoon), as shown in photo.
Deep fry the ball/vada on medium flame. Repeat with remaining batter. Fry till it become golden brown in colour from all side (about 2-3 minutes each batch).
Take out the vada and soak it into Luke warm water for about 10-20 minutes (if you are particular to remove extra oil) or put these balls directly into prepared Buttermilk.
Mouth watering “Dahi Vada (Bihari Style); A Forgotten Gem of Simplicity” is ready to be served.