Snacks
Dahi Vada, Steamed
The festival favourite, made light. Urad dal vadas are steamed instead of deep fried, then soaked in spiced curd. All the comfort, a fraction of the oil, and real protein from the dal and curd.
240
kcal
13g
protein
32g
carbs
6g
fat
Per serving · makes 3 · 40 minutes
Ingredients
- •One cup urad dal, soaked 4 hours
- •1 inch ginger, 1 green chilli
- •Salt
- •Two cups curd, whisked
- •Half tsp roasted cumin powder
- •Half tsp red chilli powder
- •Black salt to taste
- •A drizzle of tamarind chutney
- •Coriander to finish
Method
- 1.Drain the dal and grind with ginger, chilli and salt, using very little water, into a thick, fluffy batter. Beat it well by hand for a minute so it lightens.
- 2.Spoon into greased idli moulds and steam for 12 to 15 minutes until a knife comes out clean.
- 3.Soak the warm vadas in salted lukewarm water for 10 minutes, then gently squeeze out the water.
- 4.Arrange in a dish, pour the whisked curd over, and sprinkle with cumin, chilli powder, black salt, a drizzle of tamarind chutney and coriander. Chill before serving.
Coach’s note
Beating the batter properly is what makes steamed vadas soft rather than dense. This is a genuinely good way to have a festival dish without the fryer.
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