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No Fry Dahi Vada Recipe

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4.3 from 29 reviews

No Fry Dahi Vada is a healthier version of the classic Indian snack where lentil dumplings are cooked using a Paniyaram pan instead of deep frying. The vadas are soaked in water, then drenched in a smooth, spiced yogurt mixture and topped with tangy tamarind chutney, chili powder, cumin, sev, and cilantro, offering a deliciously refreshing treat perfect for cooling down on warm days.

  • Total Time: 5 hours 25 minutes
  • Yield: 6 servings

Ingredients

For the Vada Batter

  • 1 cup urad dal
  • ½ cup water (for grinding the batter)
  • 1 green chili
  • 1 inch ginger
  • 1 teaspoon kosher salt
  • 2 tablespoons oil (for cooking)

For the Yogurt Mixture

  • 4 cups plain yogurt
  • ½ cup water
  • ⅓ cup sugar (adjust to taste)
  • 1 teaspoon kosher salt

For Serving and Garnish

  • ½ cup tamarind chutney
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon ground cumin
  • ¼ cup thin sev (optional)
  • ¼ cup cilantro, finely chopped (optional)

Instructions

  1. Soak the Urad Dal: Rinse the urad dal thoroughly 2 to 3 times under running water. Soak it in enough water for 5 to 6 hours or overnight for best results.
  2. Prepare the Batter: Drain the soaked dal and transfer it to a blender jar. Add the green chili and ginger. Blend into a smooth paste, adding water gradually so that the batter has a thick cake-like consistency. To test, drop a small amount of batter into water; it should float.
  3. Beat the Batter: Add salt to the batter and lightly beat it with a hand mixer to aerate, which will help make the vadas light and fluffy.
  4. Cook the Vadas in Paniyaram Pan: Heat the paniyaram pan on medium-low heat. Add a few drops of oil into each round mold. Carefully spoon 1 to 2 tablespoons of batter into each mold. Cover the pan with a lid and cook for 4 to 5 minutes until lightly golden on the bottom. Flip each vada gently using a chopstick or spoon and cook the other side for another 3 to 4 minutes until golden.
  5. Cool the Vadas: Remove the cooked vadas from the pan and let them cool for about 10 minutes.
  6. Soak the Vadas: Add 4 cups of warm water to a large bowl. Submerge the vadas in the water and soak them for 10 minutes to soften further.
  7. Prepare the Yogurt Mixture: In a separate bowl, whisk together the plain yogurt, water, salt, and sugar until you have a smooth, pourable consistency.
  8. Squeeze Out Excess Water: Take each soaked vada out from the water and gently squeeze between your palms to remove excess water without breaking them. Arrange the vadas in a large serving bowl.
  9. Repeat Cooking and Soaking: Continue to cook, soak, and squeeze out water for all batter until finished.
  10. Combine with Yogurt: Pour the prepared yogurt mixture over the vadas. Gently stir to ensure all vadas are fully submerged in the yogurt.
  11. Chill: Refrigerate the dahi vada for at least 2 to 3 hours for the flavors to meld and vadas to become soft and spongy. Serving at room temperature is possible but chilled is best.
  12. Plate for Serving: Take 3 to 4 vadas with some yogurt onto a serving plate.
  13. Add Chutney and Spices: Spoon a tablespoon of tamarind-date chutney on top of the vadas. Sprinkle with a pinch of Kashmiri red chili powder and ground cumin for a burst of flavor.
  14. Garnish: Optionally, top with thin sev and chopped cilantro for added texture and freshness.

Notes

  • Using a Paniyaram pan instead of deep frying makes the dish healthier without compromising on taste.
  • If you prefer traditional deep-fried vadas, you can deep fry the batter in hot oil until golden and follow the soaking and yogurt steps.
  • Adjust sugar in the yogurt mixture according to your taste preference.
  • Ensure the batter is aerated well to get light and fluffy vadas.
  • Soaking the vadas in warm water softens them, making them spongy and perfect for absorbing the yogurt flavors.
  • Chilling the assembled dahi vada enhances the taste and texture.
  • Thin sev and cilantro garnish are optional but add wonderful crunch and herbal notes.
  • Author: Madelynn
  • Prep Time: 5 hours 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Pan Cooking
  • Cuisine: Indian

Find it online: https://allyumcooks.com/no-fry-dahi-vada-recipe/