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.