A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.

[5][6] Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil.

Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilies, boondi, thinly sliced fresh ginger, or pomegranate.

Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same.

[8][9] Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Jaipur, Kolkata, Cuttack, and Indore.