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vrat dahi vada
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5 from 2 votes

Vrat Ka Dahivada

Vrat ka Dahi vada- A gluten free dahivada made with Barnyarn millet/ Samu and mashed potatoes.
Prep Time10 mins
Cook Time20 mins
Course: fasting recipe, snacks/starters, vrat ka khana
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo, dahivada, sama dahivada, Samak, vrat dahivada, vrat recipe
Servings: 5 person
Author: Anjana Chaturvedi


  • 1 cup Sama Rice/ Barnyarn millet
  • 5 medium Potatoes / Aloo boiled
  • 3 Green chilies/Hari Mirch chopped
  • 1.5 inch Ginger / Adrak chopped
  • 3 tbsp Raisins / Kishmish
  • 12 Cashew Nuts / Kaju
  • 1 cup Sweet chutney
  • 1/2 cup Green chutney
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 2 cup Yogurt
  • 2 tsp Roasted cumin powder
  • 1 tsp Pepper Powder / Kali Mirch
  • 4 tbsp Pomegranate pearls /Anar ka dana optional
  • Enough cooking oil to deep fry


  • Wash samu / varai rice and add in a pressure cooker along with 3 cups of water.
  • Pressure cook for 1 whistles on medium heat OR cook in a pan till it become soft
  • Spread the cooked rice in a plate and mash with the back of a spoon.
  • Now add peeled and grated potatoes , chopped ginger ,chilies, cumin seeds,chopped cashews and raisin in the mashed samu rice and mix well.
  • Grease your palms and make small round balls from the mixture.
  • Heat oil in a deep wide pan and gently slide few balls in hot oil.
  • Don't crowd the pan else they may stick together and break while flipping the sides.
  • When one side get cooked then only turn the side and let the other side also get nice golden colour.
  • Remove from the pan when done from both the sides and let them cool down for 10 minutes.
  • In a bowl add some water (at room temperature )add some salt and soak the vada's in it for 10 minutes
  • Now gently squeeze the vada's and arrange in a serving dish.
  • Whisk the yogurt with 2 tbsp sugar and rock salt to taste.
  • Add yogurt over the vada's and then drizzle some date chutney and mint chutney over them.
  • Sprinkle some roasted cumin powder and pepper powder.
  • Garnish with pomegranate pearls and chopped coriander and serve !