10 Holi Special Dishes for a Colorful Feast

5. Dahi Vada — Tangy, cooling lentil fritters

Dahi vada brings tang and creaminess to a Holi spread and offers a welcome counterpoint to fried and syrupy items. The recipe starts with soaked urad dal or a ready-made lentil mix, whipped into a batter, shaped into fritters, and fried until puffed. After resting in salted water to remove excess oil, the vadas are topped with thick yogurt, tamarind chutney, and a dusting of roasted cumin and chaat masala. For US cooks short on time, baked lentil fritters offer a lighter alternative: shape the batter and bake at a high temperature until crisp, then finish with yogurt and chutneys. You can also make the fritters a few hours ahead and refrigerate the yogurt separately; assemble just before serving to keep textures bright. Dahi vada can be served as an appetizer or a cooling side dish throughout a hot Holi afternoon.