Non-Fried Dahi Vada Recipe or Steamed Dahi Vada

Since holi is around so this post becomes special as making Dahi Vada is like a ritual at my place. This Dahi vada post becomes more special because it’s non-fried and steamed. I feel so proud when I make something healthy or find a healthy version of some recipe which tastes as good as the original dish.

Fried Vada or Steamed Vadas?

Why opt for fried food when we can recreate the same taste with the healthy alternative. You should bookmark this steamed dahi vada or non-fried dahi vada recipe or try it on this Holi festival and surprise your guests by telling that it’s not fried.

Soft dahi vada dipped in sweet and salty yogurt and topped with tamarind chutney tastes simply yum. I made this with a combination of urad daal and moong daal. You will be needing fruit salt like eno while making this non-fried dahi vada.  Use your idli maker for making these dahi vadas and dip them in hot water for few minutes and they are ready to be served.

Try out this simple recipe and I am sure you will love it. Share your feedback or suggestions in the comment section and don’t forget to tag me if you post them on social media. I am on facebook, twitter and Instagram.

Few more recipes which you will find interesting:

Khaman Dhokla

Moong Daal Bhajiya

Dahi Sev Batata Puri

Non-Fried Dahi Vada Recipe or Steamed Dahi Vada

This steamed Dahi vada or non-fried Dahi vada recipe is easy and healthy. Choose this non-fried method over the fried one and you will find no difference. Try it on this Holi festival and surprise your guests by telling that it's not fried.

Course side dish, snack

Cuisine indian

Servings 12-15 pieces

Prep Time 3-4 hours

Cook Time 20 minutes

Ingredients

For vadas

• 1/2 cup Soaked urad Daal
• 1/2 cup Soaked Moong Daal
• 1 green chilli
• 1/2 tsp eno salt normal not flavored
• asafoetida/ Hing a pinch
• Salt to taste

For Dahi

• 4 cups thick yogurt
• 3 tsp sugar
• 1 1/2 tsp roasted cumin seed powder
• 1/2 tsp red chilli powder
• Salt to taste

For garnishing

• tamarind chutney
• pomegranate
• Chopped green Coriander Leaves
• Green Chutney optional
• red chilli powder
• roasted cumin seed powder
• Nylon Sev or Zero number Sev optional

Instructions

1. Soak urad and moong daal for 2-3 hours.
2. In a blender add soaked daals, asafoetida, salt, green chili and grind into a smooth paste. While grinding if the mixture is dry just add few ice cubes as they will help in controlling the heat generated while grinding and prevents the mixture from becoming rubbery and tough.
3. Make sure the mixture is not thin or running as we need a thick batter. Now empty the mixture in a bowl.
4. Meanwhile grease your idli plates and keep aside. Now, add some water in the steamer and let it boil.
5. Beat the mixture 4-5 times nicely to make it airy and then add eno salt and mix it nicely.
6. The quantity of the mixture will start increasing. Now at this time start placing the mixture on the idli plates and give them the desired shape you want.
7. Put the idli plates in the steamer and cook for 5-8 minutes. Check by inserting a knife, if it comes out clean your vadas are done.
8. Allow it to cool a bit and then transfer the vadas in a bowl containing warm water and soak them in for 10-15 minutes.
9. Meanwhile prepare your curd for the vadas by mixing everything together.
10. Now, carefully press the vadas in between your hands so as to remove the excess water.
11. Transfer them in the curd and refrigerate it for 1-2 hours
12. While serving garnish it with green coriander leaves, tamarind chutney, pomegranates,red chilli powder, roasted cumin seed powder.
13. Enjoy

Recipe Notes