Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

How to Make Dahi Vada or Dahi Bhalla Masala?

Discover the perfect blend for your Dahi Vada with our masala mix. Get that authentic flavor at home with our easy-to-follow recipe.

Dahi vada masala is a magical blend of spices that takes dahi vada, also known as dahi bhalla, to the next level. This aromatic spice mix adds a tantalizing burst of flavors – spicy, tangy, sweet and sour – that perfectly complements the fried lentil fritters soaked in creamy, cool yogurt.

In this ultimate guide, you’ll learn everything there is to know about making your own scrumptious dahi vada or dahi bhalla masala at home.

An Introduction to Dahi Vada or Dahi Bhalla Masala

What is Dahi Vada Masala?

Dahi vada masala, also called dahi bhalla masala, is a blend of dry roasted whole spices that is typically sprinkled on top of dahi vada or dahi bhalla chaat. This masala imparts a complex medley of flavors to the dish with its nutty, spicy and tangy taste.

Popular across North India, especially in regions like Delhi, Punjab and Uttar Pradesh, dahi vada masala is beloved for the punch it packs and its versatility beyond dahi vada toppings. It can also be used in matar chaat, chole, aloo tikki, bread pakora and even in salad dressings.

Benefits of Dahi Vada Masala

Here are some of the key benefits that make homemade dahi vada masala a pantry must-have:

  • Enhances the flavors of dahi vada with its heat, spice and tang
  • Adds textural crunch and visual appeal as a finishing sprinkle
  • Stores well for months, ready to make any dish more exciting
  • Much tastier and economical than store-bought masala mixes
  • Customizable blend to suit your preferred level of heat or tang

Ingredients Needed for Dahi Vada Masala

Dahi vada masala primarily uses just 5 ingredients:

  • Cumin seeds
  • Coriander seeds
  • Dried red chilies
  • Black salt/Kala namak
  • Chaat masala (optional)

That’s it! This short ingredient list delivers a flavor punch. Now let’s learn how to blend these spices into the perfect dahi vada masala.

Step-by-Step Method to Make Dahi Vada Masala

Making your own dahi vada masala at home is incredibly easy. With just 3 key steps, you’ll have batches of this aromatic spice mix on hand anytime.

Step 1: Dry Roast the Whole Spices

Start by heating a skillet over medium heat. Don’t add any oil. Once hot, add:

  • 2 heaped tablespoons cumin seeds
  • 1 heaped tablespoon coriander seeds

Dry roast the spices for 2 minutes until fragrant, stirring frequently. The color will darken slightly.

Next, add:

  • 3-4 dried red chilies
  • A pinch of hing/asafoetida (optional)

Dry roast for 30 seconds. Then remove from heat and allow to cool completely.

Step 2: Blend into a Coarse Powder

Once cooled, transfer the roasted spices into a blender or spice grinder. Add:

  • 1 teaspoon black salt/kala namak*
  • 1⁄2 teaspoon chaat masala (optional)

Blend into a slightly coarse powder. You can keep the texture grainy or blend further into a fine powder based on preference.

Tip: *Instead of black salt, you can also use 2 teaspoons of table salt. But black salt adds a uniquely tangy flavor.

Step 3: Store in an Airtight Jar

Finally, transfer the freshly ground dahi vada masala powder into an airtight jar. Store in a cool, dry spot away from sunlight.

And enjoy this spice mix for up to 6 months!

That’s it! With just 3 easy steps, you now have a batch of flavorful dahi vada masala ready to sprinkle magic.

Tips and Variations

Follow these tips and tweak the spice ratios to customize your own signature dahi vada masala blend:

  • Play with the proportions of red chilies to make it hotter or milder based on preference
  • For extra tang, add 1 teaspoon amchoor/dried mango powder
  • For extra aroma, add a pinch of asafoetida (hing) while roasting
  • Use fewer coriander seeds and more cumin seeds for stronger cumin flavor
  • Roast the spices in ghee/clarified butter instead of dry for a richer flavor
  • Skip chaat masala if you don’t have it on hand
  • Store in the freezer for even longer freshness up to 6 months
A Close-Up Shot of a Plate of Dahi Vada

How to Use Dahi Vada Masala

This versatile mix can spice up many dishes beyond dahi vada! Here are 5 unique ways to use your homemade dahi vada masala:

1. Sprinkle on Dahi Bhalla

The most popular use is sprinkling onto piping hot dahi bhalla, dahi vada or dahi ke kebabs straight from the oil. The masala adds crunch and a tangy zing.

2. Flavor Vegetables & Lentils

Saute vegetables like potatoes, cauliflower or chickpeas with 1 teaspoon dahi vada masala. Or add it to dals and curries.

3. Liven Up Snack Mixes

Jazz up your trail mixes with a pinch of this masala blend. Or sprinkle on fruit chaats and sev puri.

4. Marinate Paneer & Tofu

Mix 2 teaspoons dahi vada masala into thick curd and use this spicy, tangy marinade for paneer tikka, tofu or mushrooms before grilling.

5. Sprinkle on Popcorn

Drizzle hot popcorn with melted butter, chaat masala and dahi vada masala for a droolworthy spicy, savory snack.

So unleash your creativity to use this masala mix to spice up breakfast omelettes, salad dressings, raitas or sandwiches too!


From spicing up hot dahi vada to lending oomph to boring veggies and popcorn, dahi vada masala is a versatile aromatic blend that deserves a spot in every Indian kitchen. With a ridiculously short ingredient list, making your own only takes 10 minutes and little effort.

The next time you crave that tangy tingle of flavors, whip up this magic mix in minutes. Then generously shower it onto crispy fritters and comforting curries to transform ordinary dishes into extraordinary.

So happy spicing!

Frequently Asked Questions

Here are answers to some common queries on making and using dahi vada masala at home:

1. What whole spices can I use instead of red chilies?

You can substitute Kashmiri red chilies, Byadgi chilies or any variety of whole dried red chilies. Avoid using red chili powder.

2. Can I use powdered spices instead of dry roasting whole spices?

It’s best to dry roast whole cumin and coriander seeds as this intensifies their natural flavors and aroma before powdering. But you can use ready powdered spices if short on time.

3. Is boiling the spice mix okay instead of dry roasting?

Dry roasting is preferred as it enhances the nutty taste of the spices which boiling won’t achieve. Boiling can also make the spices slightly bitter.

4. How long does homemade dahi vada masala stay fresh?

If stored in an airtight container away from heat or sunlight, it will stay fresh for 4-6 months in the pantry. In the freezer, it can keep well for up to a year!

5. Why add black salt instead of regular salt?

Black salt has a distinct sulfurous taste that adds a nice tanginess complementing the other spices. But regular table salt works well too.

6. Can I use this spice mix in curries and lentils?

Absolutely! Saute with vegetables or sprinkle into curries at the end for a flavor boost. Start with 1⁄4-1⁄2 tsp and adjust amount as needed.

Share your love

Hello, I'm Vanshika Siddiqui, but you might know me better as 'The Lazy Chef.' My culinary journey is all about embracing the vast, vibrant world of flavors and bringing them right into your kitchen. I've always believed in the beauty of simple, lazy chef cooking, where the essence of global cuisine meets the ease of everyday meals.

On my website, The Lazy Chef Cooking, I share a treasure trove of easy cooking recipes and quick meal ideas, sprinkled with some of my favorite kitchen hacks. My goal is to help you master the art of effortless cooking, guiding you through an array of diverse cuisines. Each recipe I share is more than just a dish; it's a story, a memory, a little piece of the world, lovingly crafted with a dash of magic and a whole lot of heart.

Join me in this exciting culinary adventure, where we celebrate the joy of creating delightful, simple meals that resonate with tastes from around the globe. Together, let's cook up something wonderful, no matter where we are in the world!

Articles: 27

Leave a Reply

Your email address will not be published. Required fields are marked *