Low Cal Dahi Vada ( Non- Fried Snacks )
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 53497 times
Who would have thought you can make the all-time favourite Dahi Vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced Dahi Vadas.
Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Dahi Vada is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories.
You might also like the low-cal version of these all time favourite snacks - Batata Vada , Baked Samosa , Baked Ghughra , Kachori and Stuffed Patties .
- Combine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
- Transfer the batter into a deep bowl and keep aside.
- Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 tbsp of the batter , you can make 4 vadas at a time, cover with a lid and cook on a slow flame for 2 to 3 minutes.
- Turnover, cover with a lid and cook again on a slow flame for 2 to 3 minutes.
- Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside.
- Repeat steps 3 to 5 to make 2 more batches. Keep aside.
- Place 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture.
- Repeat step 1 to make 2 more servings.
- Serve immediately.
Nutrient values per serving
|Vitamin A||197.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||1.1 mg|
|Folic Acid||39.6 mcg|
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