Dairy-Free Dahi Vada
Discover the irresistible charm of Dairy-Free Dahi Vada, a plant-based twist on the Indian classic that’s perfect for those seeking dairy-free alternatives. This recipe transforms the beloved dish into a guilt-free indulgence, featuring fluffy lentil fritters—made from a blend of urad dal and moong dal—drenched in creamy coconut yogurt and spiced with roasted cumin, red chili powder, and black salt. The fritters are softened in a flavorful spiced water, then generously drizzled with tangy tamarind chutney and garnished with fresh coriander. With its bold flavors, creamy texture, and allergy-friendly ingredients, this recipe is an ideal centerpiece for festive gatherings or a satisfying snack. Indulge in the vibrant taste of Dairy-Free Dahi Vada—where tradition meets innovation!
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Recipe Information
Ingredients
- 1 cup Urad dal (black gram)
- 0.5 cup Moong dal (yellow split gram)
- 1 inch piece Ginger
- 1 medium Green chili
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 cups Oil
- 2 cups Coconut yogurt
- 1 cup Water
- 1 teaspoon Roasted cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black salt
- 2 tablespoons Fresh coriander leaves
- 0.25 cup Tamarind chutney
Instructions
Rinse the urad dal and moong dal under running water until the water runs clear. Soak both dals together in enough water for about 4 hours or overnight.
Drain the dal and add it to a blender along with ginger and green chili. Add very little water and blend to make a smooth and thick batter.
Transfer the batter to a large mixing bowl. Add salt and baking soda, then whisk the batter vigorously for about 5 minutes to aerate it. This helps make the vadas fluffy.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, carefully drop tablespoons of the batter into the oil. Fry the vadas in batches, turning occasionally, until golden brown and crisp.
Remove the vadas and drain on paper towels to remove excess oil.
In another pan, warm the water slightly and add the roasted cumin powder, red chili powder, and black salt.
Transfer the warm water to a large bowl and soak the fried vadas in this spiced water for about 10-15 minutes. This helps them soften.
In a separate bowl, whisk the coconut yogurt until smooth. You may add a little water if needed to get a slightly runny consistency.
Gently squeeze the soaked vadas and arrange them on a serving platter.
Pour the coconut yogurt evenly over the vadas.
Drizzle with tamarind chutney and sprinkle with fresh coriander leaves.
Serve the dairy-free dahi vada immediately, garnished with additional roasted cumin powder and fresh coriander if desired.
Nutrition Facts
Calories |
5637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.3 g | 644% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 55.5 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3920 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
