Moong Dal Dahi Vada
by Tarla Dalal
Added to 406 cookbooks
This recipe has been viewed 143003 times
Amidst drum rolls and lots of pomp, we present a non-fried version of none other than one of the most popular chaats... Dahi Vada. Be careful not to soak the vadas beyond 2-3 minutes, to prevent them from breaking. This is a heavy snack so, I suggest you do not indulge in more than one serving.
- Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours.
- Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. ½ cup of water.
- Transfer the paste into a bowl, add the asafoetida and salt and mix well.
- Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently.
- Grease a non-stick tava (griddle) using ¼ tsp of oil.
- Pour ladlefuls of the batter on it to make 2 to 4 vadas at a time.
- Cover with a lid and cook on a slow flame for 2 to 3 minutes.
- Turn upside down, cover again and cook on a slow flame using 1/8 tsp of oil for 2 to 3 minutes.
- Repeat with the remaining mixture to make more vadas.
- Soak them in enough water in a bowl for 2 minutes. Thereafter, squeeze out the water and keep aside.
- Combine the curds and salt in a bowl and mix well using a whisk.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add this tempering to the whisked curds and mix well.
- Divide the mixture into 4 equal portions. Keep aside.
- Place two vadas on a serving plate and spread a portion of the curds mixture evenly the over vadas.
- Sprinkle ¼ tsp of cumin seeds powder and ½ tsp of chilli powder over it.
- Repeat with the remaining ingredients to make 3 more servings.
- Serve immediately.
Nutrient values (Abbrv) per piece
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