Dahi Vada

Spongy delicious dhai vada, its a great side dish made with lentils and served in chilled curd, here I have prepared mixed lentil vada and served with curd and chutney.

 

 

Nutritional Value

Dahi vada is a wholesome protein as is made with lentils and served with curd. Here I have prepared vada by deep frying them which definitely increase the calorie part, but they can be easily made in appam pan too.

 

Urad dal- 350 kcal

Lobiya dal- 400 kcal

Protein 55gms

Fats and other- 20 gms

 

Per plate i.e.  2 vada's around 150 kcal and this dish serves almost 20 small size vada's

 

 

Ingredients

Urad dal- 1/2 cup (soaked overnight)

Lobiya dal- 1/2 cup(soaked overnight)

Garam Masala- 1tsp

Turmeric Powder-1tsp

Cumin Powder-1tsp

Chili Powder- 1tsp

Coriander Powder-1tsp

Salt -2tsp

Oil- 1/2 cup to deep fry (any)

 

To serve

Curd- 1 cup (loosened)

Chutney- Green (pudina), Red (Tamarind)

Salt- to sprinkle

Cumin Powder- to sprinkle

Chili Powder- to sprinkle

Method

Soak the lentils overnight and blend them in a smooth batter like consistency , the batter should be thick enough to make lentils balls and not spread like pancake.

 

Add all the spices to it and mix them.

Take a heavy bottom deep wok/ kadahi and make a small ball in your hand and carefully dip in the oil.

The temperature of oil should be lowered once the vada are in it, If we will cook in really hot oil only the outer skin will be cooked and the inner part will be raw, so the temperature should be 180 C or 350 F all the way through for even and crisp cooking.

Fry them till they are golden brown from all sides. Take them out and soak them in lukewarm water for 10 minutes. You can also save them in the fridge and just before eating take the vada's out and soak them in water.

Now, prepare your cold curd mixture and dip the soaked and squeezed vada's in it and the serve it with the by sprinkling cumin, chili powder, salt and chutney on top of it.

 

 

Enjoy!