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Low Cal Dahi Vada



Low Cal Dahi Vada
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Who would have thought you can make the all-time favourite Dahi Vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced Dahi Vadas. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Dahi Vada is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories. You might also like the low-cal version of these all time favourite snacks - Batata Vada , Baked Samosa , Baked Ghughra , Kachori and Stuffed Patties . Who would have thought you can make the all-time favourite Dahi Vada without deep frying in oil! Here, we have cooked the flavourful vada batter in a non-stick tava greased with minimal oil, and used this to make delectable chutney-laced Dahi Vadas. Soak and squeeze the vadas just before serving, because if you soak them for too long they will disintegrate. Dahi Vada is a rich source of protein, and very yummy too, so you can enjoy this low-cal, non-fried version once in a whole without worrying about excess calories. You might also like the low-cal version of these all time favourite snacks - Batata Vada , Baked Samosa , Baked Ghughra , Kachori and Stuffed Patties .
Ingredients
  • For The Vadas
  • ½ cup urad dal (split black lentils) , soaked for 2 hours and drained
  • ½ tsp roughly chopped ginger (adrak)
  • ½ tbsp roughly chopped green chillies
  • salt to taste
  • ¾ tsp oil for greasing
  • To Be Mixed Into A Curd Mixture
  • 1½ cups whisked thick curds (dahi)
  • 2 tbsp milk
  • a pinch of salt
  • For Serving
  • 3 tbsp khajur imli ki chutney
  • 6 tsp green chutney
  • chilli powder for sprinkling
  • cumin seeds (jeera) powder for sprinkling
  • For The Garnish
  • 3 tbsp finely chopped coriander (dhania)For The Vadas ½ cup urad dal (split black lentils) , soaked for 2 hours and drained ½ tsp roughly chopped ginger (adrak) ½ tbsp roughly chopped green chillies salt to taste ¾ tsp oil for greasing To Be Mixed Into A Curd Mixture 1½ cups whisked thick curds (dahi) 2 tbsp milk a pinch of salt For Serving 3 tbsp khajur imli ki chutney 6 tsp green chutney chilli powder for sprinkling cumin seeds (jeera) powder for sprinkling For The Garnish 3 tbsp finely chopped coriander (dhania)
Instructions
  1. For the vadas
  2. Combine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
  3. For the vadas Combine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
  4. Transfer the batter into a deep bowl and keep aside.
  5. Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 tbsp of the batter , you can make 4 vadas at a time, cover with a lid and cook on a slow flame for 2 to 3 minutes.
  6. Turnover, cover with a lid and cook again on a slow flame for 2 to 3 minutes.
  7. Transfer the batter into a deep bowl and keep aside. Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 tbsp of the batter , you can make 4 vadas at a time, cover with a lid and cook on a slow flame for 2 to 3 minutes. Turnover, cover with a lid and cook again on a slow flame for 2 to 3 minutes.
  8. Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside.
  9. Repeat steps 3 to 5 to make 2 more batches. Keep aside.
  10. How to proceed:
  11. Place 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture.
  12. Repeat step 1 to make 2 more servings.
  13. Serve immediately.
  14. How to proceed Place 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture. Repeat step 1 to make 2 more servings. Serve immediately.
 




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