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Dahi Vada ( Fast Foods Made Healthy Recipe)
Tarla Dalal
15 May, 2012
Table of Content
Dahi Vada, Dahi Bhalla, Perugu Vada, Mosaru Vade
Dahi Vada, a quintessential Indian delicacy, offers a delightful medley of textures and flavors, making it a beloved snack or a light meal across the subcontinent. This refreshing dish features soft, spongy lentil fritters generously soaked in creamy yogurt, creating a harmonious balance of savory, tangy, and subtly sweet notes. It's particularly cherished during festive occasions and gatherings, providing a cooling and satisfying experience that is both indulgent and light on the palate.
The heart of Dahi Vada lies in its meticulously prepared fritters, known as vadas. The primary ingredient is 1 cup of urad dal (split black lentils), which forms the base of these tender dumplings. To infuse flavor and a hint of spice, a 12 mm (1/2") piece of ginger (adrak) and 2 green chillies are incorporated into the batter. A small touch of baking soda ensures the vadas are light and fluffy, while salt to taste balances the seasoning. These simple yet essential components contribute to the authentic taste and texture of the vadas.
Here is the low calorie dahi vada recipe | non fried dahi vada | healthy no fry dahi bhalle |
The preparation of the vadas begins by soaking the urad dal in water for 3-4 hours, allowing it to soften. After washing and draining, the soaked dal is combined with ginger and green chillies, then ground into a smooth paste in a blender. To this paste, baking soda and salt are added and mixed thoroughly until the batter becomes light and fluffy, with a little water added if needed to achieve the right consistency. With wet hands, portions of the batter (about 2 tbsp) are shaped into 75 mm (3”) diameter circles on the palm or a wet plastic sheet, then deep-fried in hot oil on a slow flame for about 10 minutes until golden brown. The fried vadas are then drained on absorbent paper.
A crucial step that distinguishes Dahi Vada is the preparation of the fried vadas for serving. To achieve their characteristic softness and sponginess, the deep-fried vadas are soaked in warm water for about 45 minutes. This allows them to absorb moisture and become incredibly tender. Just before serving, each vada is gently drained and excess water is carefully squeezed out, ensuring they remain moist but not waterlogged, ready to soak up the creamy goodness of the curds.
The final assembly of Dahi Vada is where its true appeal comes to life. The softened vadas are elegantly arranged on a serving dish and generously topped with 3 cups of whisked curds (dahi), ensuring each vada is thoroughly coated. The dish is then beautifully garnished with a sprinkle of chilli powder for a hint of heat, roasted cumin seeds (jeera) powder for an earthy aroma, and a touch of salt to enhance the overall flavor. For an added layer of complexity and sweetness, Dahi Vada is typically served with khajur imli ki chutney, a tangy-sweet tamarind and date sauce.
The experience of enjoying Dahi Vada is a symphony of contrasting yet complementary elements. The soft, melt-in-your-mouth vadas, the cool and creamy yogurt, the subtle spice from the chilli powder and green chillies, the earthy notes of cumin, and the sweet-tangy burst from the chutney all combine to create a refreshingly delicious and utterly satisfying Indian classic. It’s a dish that embodies comfort and celebration, making it a beloved choice for any occasion.
Tags
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
8 dahi vadas
Ingredients
For The Vadas
1 cup urad dal (split black lentils)
12 mm ( 1/2") piece of ginger (adrak)
a pinch of baking soda
salt to taste
oil for deep-frying
For Serving
3 cups curd (dahi) , whisked
2 tbsp khajur imli ki chutney
For The Garnish
roasted cumin seeds (jeera) powder
salt to taste
Method
For the vadas
- Soak the urad dal in water for 3-4 hours.
- Wash and drain the urad dal.
- Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender.
- Add the soda bi-carb and salt to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
- Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of 75 mm. (3”) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside.
How to proceed
- Soak the deep fried vadas in warm water for about 45 minutes.
- Just before serving, drain and squeeze out the excess water.
- Arrange the vadas on a serving dish and top with the whisked curds.
- Garnish with the chilli powder, cumin seeds powder and salt and serve with khajur imli ki chutney.
Dahi Vada ( Fast Foods Made Healthy Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 91 cal |
| Protein | 6.3 g |
| Carbohydrates | 15.6 g |
| Fiber | 3.1 g |
| Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 10.4 mg |
Click here to view Calories for Dahi Vada ( Fast Foods Made Healthy Recipe)
The Nutrient info is complete
Eat to live
June 11, 2021, 5:59 p.m.
Easy recipe. If you use a wet grinder to grind the urad dal, you can skip adding soda. The non-fried dahi vadas come out so well, that now i do not make these fried dahi vadas.
Leena_Dhoot
March 23, 2021, 2:03 a.m.
Excellent recipe for an excellent dish. Everyone loves dahi wada, but not everyone can make it so well.The beauty of this recipe is such, that even a rookie can manage to prepare it well! Loved it!
uzma
Sept. 2, 2016, 10:46 a.m.
I love dahibhllas......it is very easy to cook n also to eat thbx tarla madam maje easy dahibhllas
Tarla Dalal
Sept. 2, 2016, 10:46 a.m.
Hi Uzma , we are delighted you loved the non-fried dahi vadas recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Arnaz Dhanbhoora
March 27, 2016, 3:32 p.m.
Thanks for the recipe. I''m confused though. People have commented about the vadas being non-fried but the recipe says to deep fry the vadas. Help. Does it have anything to do with soaking them in water afterwards?????
tarla dalal
March 27, 2016, 3:32 p.m.
This is recipe for non fired dahi vada https://www.tarladalal.com/low-calorie-dahi-vada-dahi-bhalle-33325r
KAVITA RATHORE
Aug. 31, 2015, 2:10 p.m.
Very good recipe & very tasty I like it
Tarla Dalal
Aug. 31, 2015, 2:10 p.m.
Hi Kavita , we are delighted you loved the non-fried dahi vadas recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Shireen Hussain
June 4, 2015, 4:18 p.m.
It turned out very well!! Thanks
sheeba
June 13, 2011, 2:41 p.m.
heena
Jan. 4, 2011, 6:20 p.m.
WOOOW seems quite easy n tasty recipe. ..will b trying it today for roza-iftaar!!! But I want to know how to make holes between the vadas ?
Tarla Dalal
Jan. 4, 2011, 6:20 p.m.
Hi Heena, Dahi Vada doesnt have holes in the centre. Medu wada has holes in the centre.
Arti
Dec. 31, 2010, 11:51 a.m.
How muchin gms is 5 cups of urad dal
Tarla Dalal
Dec. 31, 2010, 11:51 a.m.
Arti, 1 cup is approx 200 gms.
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