Hello friends, today I’m bringing you my very favorite snack in a much healthier version. Usually dahi vadas are made fried lentil dumplings then soaked in water to remove excess oil and soften them. Later served with thick creamy yogurt with some spices. Well today we are having the same dahi vada but a non fried version. Yes you got that right… These yummy looking dahi vadas are not fried, they are steamed dumplings dunked in thick yogurt and spice mix.
No isn’t that a blessing for all the calorie watchers like me?
Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) [Wiki] . The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water just before serving. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, green chilies etc. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. With the onset of the summer season, i decided making Dahi vadas for my family, as it is everyone’s favorite. But as the whole family has suddenly adapted healthy eating habits, hence these dahi vadas were not the usual ones. I steamed them in a steamer, then soaked in cold water to make them soft, later dunked in curd mix and served.
For making Non fried/ Steamed Dahi Vadas all you need to do is soak urad and moong daal overnight. In the morning, wash the dal again in fresh water and add them in a blender along with some asafoetida, green chilies and grind to make a thick coarse paste. Do not add excess water as we need the batter to be thick enough to get into the steamer. Collect the batter in a bowl and keep aside. Stir the mixture nicely to make it airy , i used my hands but you can use a spatula too, and then add fruit salt and mix it nicely and let it rest for 5 mins.. Now heat water in your regular Idli or dhokla steamer and meanwhile grease your idli plates and keep aside. The batter will start rising, scoop a spoon of batter and place on the greased idli plates. Try to shape them as round dumplings. Put the idli plates in the steamer and cook for 5-8 minutes or till the tooth pick inserted comes out clean. Open the steamer and let take out the idli stand carefully and allow to rest for another 5-6 mins. Now carefully scoop out the steamed vadas and soak them in water for 5 mins. Meanwhile whisk yogurt and ad salt per taste. Line the vadas on a plate and pour thick yogurt all over. Sprinkle roasted cumin powder, red chili powder, chaat masala and fresh chopped coriander along with some pomegranate pearls. You can also add Mint chutney and tamarind chutney for some extra zing along with some sev. Serve warm or chilled as per choice.