Dahi Vada
Dahi Vada is a popular Indian snack made with lentil fritters, dunked in thick yogurt, and topped with various chutneys and spices. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. It is a good source of protein and calcium, thanks to the lentils and yogurt. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy, Nut
Nutrition Facts
Per serving
Energy
69 kcal
Protein
7 g
Carbs
8 g
Fat
1 g
Fiber
2 g
Ingredients
Asafoetida
1 pinch
Cumin seeds
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Whole Urad Dal (Raw)
0.25 cup (50g)
Chopped Green Chilli
1 tbsp (8g)
Olive Oil
1 tsp (5g)
Skimmed Milk Curd
1 cup (200g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
Rinse the urad dal under cold water until the water runs clear. Soak the dal in water for 3-4 hours.
After soaking, drain the water and transfer the dal to a blender. Grind it into a smooth paste, adding as little water as possible.
Make Green Chutney: Blend coriander leaves, green chilies, lemon juice, and salt with water until smooth.
Cooking Steps
Mix the dal paste with green chilies, asafoetida, cumin seeds, and salt to form a batter.
Option 1: Preheat oven to 200°C (400°F). Shape batter into flat vadas and bake for 15-20 minutes until golden. Option 2: Shape into balls and cook in a greased appe maker until golden brown.
Soak vadas in warm water for 1-2 minutes to soften.
Whisk yogurt with water until smooth; add salt if desired.
Squeeze excess water from vadas and place in a serving dish.
Pour yogurt and drizzle green chutney over vadas.
Sprinkle with chaat masala and garnish with coriander leaves. Serve immediately.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.