Moong Dal Dahi Vada
by Tarla Dalal
Added to 415 cookbooks
This recipe has been viewed 168911 times
moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step images.
Our healthy moong dal dahi vada is a made on a non stick tava and made off green moong dal, low fat curds, fruit salt and Indian spices. Traditionally moong dal Dahi Vada chaat is always deep fried but now we give you the non fried moong dal dahi vada recipe.
Notes and tips to make the perfect moong dal dahi vada recipe. 1. For preparing the moong dal dahi vadas, pick and clean the green moong dal. You can also use yellow moong dal or a combination of both. Also, you can add some urad dal to increase the nutrient content of the vada. 2. To make spongy healthy moong dal vada, heat a non-stick tava (griddle) or appe mould on a medium flame and grease it using ¼ tsp of oil. 3. Soak moong dal dahi bhalla in enough water in a bowl for 2 minutes. Generally, the vadas are soaked for a longer time in warm water but, these barely have any oil and are lighter as compared to urad dal so, they do not require much time to soften. 4. To prepare curd for moong dal dahi vada , in a bowl take fresh curd. Add milk or water if the curd is too thick.
See why this is a healthy moong dal dahi vada recipe? Moong dal or Moong dal is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells and is pregnancy friendly. Moong Dal is heart and diabetic friendly. Low fat curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice. Curd is one of the richest source of protein, calcium and minerals.
Serve moong dal dahi bhalla immediately. You can also chill the dahi vadas in the refrigerator if not eating immediately.
Learn to make moong dal dahi vada recipe | non fried moong dal dahi vada | healthy moong dal dahi vada | with step by step photos and video below.
- 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.
Moong Dal Dahi Vadas (Non-Fried) Video by Tarla Dalal
Nutrient values (Abbrv) per piece
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