Sunday, August 29, 2010

A New Twist to Dahi Vada

I have always loved watching cooking shows. Remember the 90's, when there were just a couple of food shows on Indian television? I never gave a miss to Sanjeev Kapoor's 'Khana Khazana'. Later when Tarla Dalal's show started I watched that too. If I found something interesting, I would grab whatever paper I could find and jot down the recipe. Later I started keeping a paper and a pen before the show started. Of course I don't need to tell you that I never tried those recipes :P

Then came the time when I developed more interest in cooking and decided that I would try the recipes soon enough. And I did a few actually. I have no memories of what they were or how they turned out. While going through my old recipe journal, I found a few recipes that I had jotted down from these cooking shows. And one such recipe is
'Low Cal Dahi vada'. It is from Tarla Dalal. The funny thing is, years later I found it online and realized how awfully I had written it in my journal :D

Moong Beans Dahi Vada

(adapted from this Tarla Dalal recipe )

Traditionally, Dahi Vada (which is a dumpling soaked in yogurt mix) is made with urad dal but this one is made with green moong. I had some leftover moong sprouts from the week, and I had been wanting to try this recipe since ages. I used the following to make these Dahi Vadas.

For making Vadas you need -
1 cup sprouted green moong beans
2 green chillies
1/2 tsp freshly grated ginger root
1 tbsp chopped cilantro
A pinch of baking soda (optional)
Salt to taste

1. To make vadas, grind moong and chillies together into a fine paste.
2. Add ginger, cilantro, baking soda and salt, and mix well. The batter looks like this -
3. Now spray the sandwich toaster with oil and put a spoonful of batter into each of the four compartments of the toaster.

4. Once the top side starts to look dry, turn the vadas and let them cook for a couple more minutes. Take them out and put them in cold water for about 2-3 minutes.
5. Take vadas out of water, squeeze them between your palms and take the excess water out. Now put vadas in yogurt mixture.

To make yogurt mix, you would need -
1 cup yogurt
1/2 cup sour cream (optional)
3 tbsp milk
1 tbsp sugar
1/2 tsp red chilli powder
1/2 tsp dry mint leaves (optional)
1/2 tsp freshly grated ginger root
salt to taste

In a deep bowl, mix the above ingredients. Make tempering of 1 tsp ghee, 1/2 tsp cumin seeds, 1/4 tsp asafetida and 4-5 curry leaves. Pour this tempering on the yogurt mixture and mix well. Put vadas in and let soak for about 30 minutes. Keep in the fridge to chill. Serve cold.


  1. great idea about using the sandwich toaster. one question though- did the vadas cook evenly inside out?

  2. Supriya: Yes they do. Make sure that you don't put a lot of batter and spread the batter in a thin layer. BTW you can also use Appey mould if you have one and don't want to deep fry the vadas.