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Moong Dal Dahi vade

Written By Sandhya Sharma on Thursday, July 09, 2020 | Thursday, July 09, 2020


Moong Dal Dahi vade

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Moong Dal Dahi vade is an oil free Dahi vada recipe for Dahi vada lovers. Dahi vada is my favorite dish, so tried an healthy version of it, so that I can enjoy it often.
Generally, Dahi vada is made with white lentil, which is heavy on stomach. And deep frying makes it more unhealthy.
So innovated this Moong Dal Dahi vada in an Appe maker and it came out so good. I hope you will love it.
It is very easy recipe, you just need to soak the yellow lentil for 3 hours.
This is a chutney free recipe, but you can add chutney of your choice if you wish.
So, let us start.

Recipe cuisine – Indian 
Recipe course – Snack 
Preparation & cooking – 30 minutes 
Servings -12-13 Dahi vada
Recipe ingredients:

1 cup yellow lentil

3 cups fresh curd

sugar as per taste

salt as per taste

1 tea spoon refined oil

1 green chilli

4-5 curry leaves

some cilantro

1/2 tea spoon mustard seeds

pinch of asafoetida

1/2 tea spoon rock salt

1/2 tea spoon roasted cumin seeds

1 tea spoon refined oil for seasoning

Recipe instructions:

Clean , wash and soak the yellow lentils in 2 cups water for 3 hours.

Whip the curd and add sugar as per taste. Keep in refrigerator.

After 3 hours, grind the yellow lentil to a smooth paste with 1 tbsp. water.

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Add salt to taste and whip the batter in one direction clockwise for about 7-8 minutes.

The batter will become fluffy as shown in the picture.

Heat an Appe pan on low flame for 2 minutes.

Brush some oil in the pan.

Pour the batter in all the molds and cover with a lid and cook for 5 minutes.

Remove the lid and flip the vada.

Cook for 5 minutes after covering the lid.

Oil free vada are ready.

Dip them in a Luke warm water for 5 minutes.

Squeeze the water and add them to the chilled sweet curd.

Now heat a tadka pan, add 1 tea spoon refined oil to it.

Add mustard seeds, pinch of asafoetida then green chilli and curry leaves and turn off the flame.

Mix well and pour the tempering over prepared Dahi vada.

Sprinkle salt, rock salt to taste, roasted cumin powder, garnish with cilantro and serve chilled.

Healthy and delicious chaat for summers.




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