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Dahi Vada Ka Masala stored in a glass jar
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4 from 6 votes

Dahi Vada Masala Recipe

Dahi vada is most popular Indian street food/snack made of lentil fritters dunked in seasoned yogurt(dahi). This blend of spices is the key to make your dahi vada fantastically tasty giving a spicy, tangy and aromatic kick to your palette and we call it Daha Vada ka Masala. You can even use it for ragda, matar chaats, chutneys, aloo kachalu, tikkis and many more.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: How to make, Spice Blends
Cuisine: Indian
Diet: Dairy-Free, Gluten Free, Nut-free
Servings: 25
Calories: 11kcal
Author: Farrukh Aziz


  • 8-10 nos Whole Red Chilies dried (I have used Kashmiri chilies)
  • 50 grams Cumin Seeds
  • 25 grams Coriander Seeds
  • 1 nos Black Cardamom small (optional)
  • 1 teaspoon Black Peppercorns
  • 2-3 teaspoons Black Salt (you may add more)


  • In a pan, add dried red chilies and roast very well until deep brownish red. Do not burn. Take it off the heat.
  • Take it out on a plate and keep it aside.
  • In the same pan, add coriander seeds, cumin seeds, black cardamom and black pepper corns. Dry roast well until aromatic. Do not burn.
  • Cool all the roasted ingredients.
  • Transfer all the roasted ingredients into a blender along with the rock salt. Blend it to a powder. You may keep it coarse or powder it fine.
  • Transfer into a clean airtight container and store it at room temperature easily for a month or in freezer for 6 months.
  • Use as and when required.


Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg