Non Fried Dahi Vadas

by Tarla Dalal

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As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

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Prepartion Time: 15 mins.
Cooking Time: 15 mins.
Makes 8 vadas.
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Ingredients

1/2 cup moong dal (split green gram)
2 green chillies
a pinch of asafoetida (hing)
1/2 tsp fruit salt
2 cups curds (dahi)
2 pinches roasted cumin seeds (jeera) powder
2 pinches chilli powder
1 tbsp chopped corriander (dhania) (optional)
salt to taste

For the tempering
1/2 tsp mustard seeds ( rai / sarson)
3 green chillies, broken into pieces
a pinch of asafoetida (hing)
1 tsp oil

Method

Clean, wash and soak the green moong dal for 3 to 4 hours. Drain and keep aside.
Add the green chillies and blend in a mixer with very little water.
Add the asafoetida and Eno’s fruit salt and mix well.
Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape.
Remove the toasted pieces and soak them in water for 20 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate.
Whisk the curds with the salt.
To prepare the tempering, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida and pour the seasoning over the whisked curds.
Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle khajur imli ki chutney.

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