Less Oil Dahi Vada Recipe

If you want to indulge in chilled Dahi Vadas without feeling guilty, then here is the recipe for you.

This is a healthy dahi vada recipe. The vadas are NOT DEEP FRIED!

That is the reason they are really light in the mouth and also on the stomach.

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Anyone from beginners to experts can perfect this recipe. Just a few things to keep in mind is all.

Most importantly, the grinding of the soaked black lentil has to be right. For this, grind them in small batches. This way you will require a minimum amount of water to help with the grinding.

The mouth watering dahi vadas are enjoyed by one and all.

Click the link below for the video recipe:

Dahi Vada Recipe with less oil               Makes 16 to 17 vadas

Ingredients

Dhuli Urad Dal/Skinned Black Lentil – 1 cup

Asafoetida/Hing – ¼ tsp

Salt – to taste

Oil – ¼  cup

Beaten yogurt – 3 to 4 cups

SweetTamarind/Imli chutney – 1 ½ cup

Black salt – for seasoning

Red chili powder – as per taste

Roasted cumin /Jeera powder – as per taste

Paddu/Paniyaram pan – 1

Method:

1.    Wash and soak the lentils in 3 cups of water for at least an hour or till well soaked.

2.    Drain the water and grind to a thick fine paste. Use as little water as required to run the mixer.

3.    Season the paste with salt and hing. Use an electrical beater or a hand held whisk to beat the paste till it becomes pale and fluffy.

4.    Heat the Paddu/Paniyaram pan and add a few drops of oil in the cavities. Wet your fingers and make small balls with the lentil paste. Fill the cavities in the pan with the paste. Cook on low heat for 2 mins on one side before flipping them over.

5.    Drizzle with a tiny bit of oil on each vada. Cook till done. Check by inserting skewer. If it comes out clean, the vadas are done. Remove from heat and drop the balls/vadas into a large bowl filled with water and leave to soak.

6.    Once they puff up, gently squeeze out the excess water and place the lentil vadas onto a plate. Cover generously with the yogurt. Drizzle with the tamarind chutney. Sprinkle black salt, red chili powder and cumin powder. Decorate with a spring of coriander.

7.    Serve chilled.

© Rinki’s Kitchen