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Dahi Vada ( Fast Foods Made Healthy Recipe)

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Tarla Dalal

 15 May, 2012

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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.

Preparation Time

20 Mins

Cooking Time

15 Mins

Total Time

35 Mins

Makes

8 dahi vadas

Ingredients

For The Vadas

For Serving

For The Garnish

Method

For the vadas
 

  1. Soak the urad dal in water for 3-4 hours.
  2. Wash and drain the urad dal.
  3. Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender.
  4. 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.
  5. 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
 

  1. Soak the deep fried vadas in warm water for about 45 minutes.
  2. Just before serving, drain and squeeze out the excess water.
  3. Arrange the vadas on a serving dish and top with the whisked curds.
  4. 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
Nutrient values (Abbrv) per dahi vada
Energy91 cal
Protein6.3 g
Carbohydrates15.6 g
Fiber3.1 g
Fat0.4 g
Cholesterol0 mg
Sodium10.4 mg

Click here to view Calories for Dahi Vada ( Fast Foods Made Healthy Recipe)

The Nutrient info is complete

Your Rating*

user
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.

user
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!

user
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

user
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.

user
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?????

user
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

user
KAVITA RATHORE

Aug. 31, 2015, 2:10 p.m.

Very good recipe & very tasty I like it

user
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.

user
Shireen Hussain

June 4, 2015, 4:18 p.m.

It turned out very well!! Thanks

user
sheeba

June 13, 2011, 2:41 p.m.

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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 ?

user
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.

user
Arti

Dec. 31, 2010, 11:51 a.m.

How muchin gms is 5 cups of urad dal

user
Tarla Dalal

Dec. 31, 2010, 11:51 a.m.

Arti, 1 cup is approx 200 gms.

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