Ingredients
Scale
Ingredients:
For the Vada (dumplings):
- 1/4 cup split urad dal (black gram split lentils), soaked for 3-4 hours
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon ginger powder (optional)
- 1/2 teaspoon salt
- 1 tablespoon chopped coriander leaves
- 1 tablespoon water (as needed for batter)
- 1 teaspoon olive oil or air fry for cooking
For the Yogurt Topping:
- 1/2 cup low-fat plain yogurt (or Greek yogurt for added protein)
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black salt
- 1/4 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon honey (optional for slight sweetness)
- Fresh coriander leaves for garnish
- Tamarind chutney (optional, use sparingly)
Instructions
- Prepare the Vada:
- Drain the soaked urad dal and grind it into a smooth batter using minimal water. The batter should be thick enough to hold its shape when dropped into oil.
- Add cumin seeds, black pepper powder, ginger powder (if using), and salt to the batter. Mix well.
- If you’re not frying, shape the batter into small doughnut-like balls and air fry them at 180°C (350°F) for 12-15 minutes until golden brown.
- Alternatively, shallow fry them with a teaspoon of olive oil until they are crisp and golden on the outside.
- Prepare the Yogurt Topping:
- Whisk the low-fat yogurt in a bowl until smooth.
- Add cumin powder, black salt, chili powder, and honey (if using).
- Adjust the seasoning to taste.
- Assemble the Dahi Vada:
- Soak the vadas in warm water for 5-10 minutes to soften them.
- Once soft, gently squeeze out the excess water from the vadas.
- Place the soaked vadas on a serving plate.
- Pour the yogurt mixture generously over the vadas.
- You can drizzle a little bit of tamarind chutney on top, if desired, and garnish with fresh coriander leaves.
Notes
The above recipe yields 6-8 vadas, Portion per person is 4 vadas depending on size.
Nutrition
- Serving Size: 1
- Calories: 180 kcal
- Sugar: 5 g (With Honey)
- Fat: 5 g
- Protein: 8 g
