dahi vada, dahi bhalla, oil free dahi vada

Difficulty:

EASY

Preparation Time:

20 Minutes+ 5 hours soaking time

Cooking Time:

30 Minutes

Total Time:

50 Minutes+ 5 hours soaking time

Servings:

4

Dahi Vada, or Dahi Bhalla, a popular Indian snack food, are typically deep-fried lentil fritters that are dunked in sweetened curd and some spicy and tangy chutneys.  My take on a healthier version of the vada is to make them in non-stick appe (paniyaram) pans. This way, you can totally skip oil from the recipe without altering its overall taste.

To get the right texture of the vada batter, it is important to soak the lentils for a good 4-5 hours and grind them using as little water as possible. Another important step is to beat the batter really well until it fluffs up and becomes airy. Though these vadas will not be as light as the deep-fried ones, soaking them in water for a bit longer after cooking will make them perfect.

This dahi vada or dahi bhalla is served with sweetened curd that’s spiced with some ginger, topped with mint + tamarind chutneys, chilli powder and some chaat masala. You can prepare the chutneys in advance or even use store bought ones.

Mint chutney can be prepared by grinding together mint leaves, some coriander, green chillies, ginger, salt and lemon juice. Tamarind chutney can be made by soaking equal quantities of tamarind and jaggery for 1-2 hours and then removing the pulp. This is a simple way to make the chutneys. There are however some other elaborate ways too in which you can make the chutneys and store them for an extended shelf life.

This Dahi Vada can be enjoyed as a snack or as a dinner accompaniment too.

Ingredients:

Ingredients for Vada:

Ingredients for Curd:

For serving:

Direction:

  • Soak urad dal and moong dal in enough water for at least 4-5 hours.
urad dal & moong dal
soaked urad dal & moong dal
  • Meanwhile, to prepare the sweetened curd, take whisked yogurt in a bowl. Add a few tablespoons of milk to make the curd of a pouring consistency. Add grated ginger, sugar and salt to it. Whisk everything well and keep it in the fridge to chill. (Don’t add water in place of milk, the texture will turn watery.)
  • 1 cup of curd is sufficient for around 10-12 vadas, so you can adjust this quantity depending on the number of vadas that you will be serving.
curd
spiced curd
sweetened curd
curd
  • After 4-5 hours, drain off excess water from the soaked dals and add it to a mixer grinder. Add ginger pieces, green chillies and grind everything into a fine paste while adding as little water as possible.
soaked dal
dahi vada batter
  • Remove the batter in a bowl and add salt as per taste. Now, mix it vigorously for 3-4 mins till it aerates and become fluffy.
dahi vada batter
dahi vada batter
  • Meanwhile, heat up an appe pan (paniyaram pan) and add the batter into it. Cover the pan with a lid and cook from one side for 3-4 mins on low flame.
  • When one side is done, flip them over and cook on the other side for another 3-4 mins or until the vada is fully cooked from inside. Since we are not deep frying, its important to let the vadas cook thoroughly on low flame. You can also insert a toothpick to check if they are cooked from the center as well.
dahi vada, dahi bhalla
dahi vada, dahi bhalla
  • After both sides are done, directly drop them in water and soak for at least 30 mins. They will take longer to turn soft than deep fried vadas.
dahi vada, dahi bhalla
  • Now for plating the Dahi Vada, add a layer of prepared sweetened curd onto a plate. Place vadas on it and top them with some more curd.
  • Add tamarind and mint chutneys on each of the vadas, sprinkle some red chilli powder, chaat masala and chopped coriander. Serve and enjoy!
dahi vada, dahi bhalla, oil free dahi vada

Difficulty:

EASY

Preparation Time:

20 Minutes+ 5 hours soaking time

Cooking Time:

30 Minutes

Total Time:

50 Minutes+ 5 hours soaking time

Servings:

4