Dahi Vada (Steamed Dumplings in Curd Gravy)

Dahi vada is a favorite with everyone. More often than not, vadas are deep fried, I have come up with a steamed version just like idlis.

Yes, these steamed dumplings taste equally good and are a healthier alternative to their fried counterparts!

A soul-pleasing dish for health freaks with the goodness of curd and mint leaves. Who says health food cannot be tasty?

Dahi vada is a popular delicacy all across India. It is one dish that serves as an accompaniment to meal times. Besides, dahi vada is savored as a snack. Here's presenting steamed dahi vada recipe. Does that disappoint? Of course, not!

Enjoy these vadas guilt free!

Ingredients

1/2 cup urad dal
1/2 cup roasted Bengal gram/ chickpea flour (chana dal)
2 pinches- baking soda/eno
Little salt

Procedure

Soak both dals for 3-4 hours. Grind them with very little water.
Add eno/baking soda before steaming in idli steamer. That's it. If you have the time for fermenting the batter, then leave the dal paste for 4-5 hours for fermentation. This way, you do not need to add any raising agent. Steam the vadas just like idlis.
When the vadas are ready, take them out in a bowl, pour curd mixed with salt, sugar, jeera powder, and chaat masala.
You can skip sugar if you are using chaat masala.
I added little sugar as well as chaat masala.
Finally, sprinkle some dried mint leaves or fresh coriander leaves. You may use fresh pudina leaves if you do not have dried ones. You may want to use tamarind paste. Boil tamarind in water for 10 minutes or until it thickens. Do this when you are steaming vadas. Sprinkle over the vadas once done.
Let the vadas remain soaked in khatta meetha curd for 10-15 mins.
That's it! Enjoy healthy dahi vadas with a twist!

Comments

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy. Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all. Jowar is heat or cold Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste 2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate

Health Fitness Food

Search This Blog