Low Fat Dahi Vada
Discover a healthier twist on a classic Indian favorite with this Low Fat Dahi Vada recipe! Perfectly balancing taste and health, this guilt-free version swaps deep-frying for baking, delivering soft and fluffy vadas made with nutritious urad and moong dal. Traditionally soaked in warm water, these vadas are then topped with a rich layer of creamy, whisked low-fat yogurt and drizzled with sweet tamarind chutney. A vibrant garnish of roasted cumin powder, red chili powder, fresh cilantro, and juicy pomegranate seeds adds a burst of flavor and color. Ideal for festive gatherings or as a refreshing appetizer, this recipe combines indulgence and wellness in every bite. Prepare ahead and chill for a cooling treat that’s sure to impress! Keywords: Low-fat dahi vada, baked dahi vada, healthy Indian appetizer, low-calorie chaat recipe.
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Recipe Information
Ingredients
- 1 cup Urad dal
- 0.25 cup Moong dal
- 4 cups Water
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Baking soda
- 2 cups Yogurt (low fat, whisked)
- 0.5 cup Sweet tamarind chutney
- 1 teaspoon Roasted cumin powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Pomegranate seeds
- 1 unit Green chili (finely chopped, optional)
- 1 tablespoon Oil for greasing
Instructions
Rinse the urad and moong dal thoroughly under cold water and soak them in a bowl with 3 cups of water for 4-6 hours or overnight.
Drain the soaked dals and grind them into a smooth batter using a little water if necessary. The batter should be thick and fluffy.
Mix in the salt, asafoetida, and baking soda into the dal batter.
Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or baking dish with oil.
Spoon the batter into the greased wells of the muffin tin, filling each about 3/4 full.
Bake in the preheated oven for 15-20 minutes or until the vadas are golden brown and a toothpick inserted comes out clean.
Remove the vadas from the oven and let them cool slightly before gently transferring them to a bowl of warm water allowing them to soak for 10-15 minutes.
In the meantime, whisk the low-fat yogurt until smooth and keep aside.
After soaking, gently squeeze out the excess water from the vadas by pressing them between your palms without breaking them.
Arrange the vadas in a serving dish and pour the whisked yogurt evenly over them, ensuring each vada is fully coated.
Drizzle sweet tamarind chutney over the yogurt-covered vadas.
Sprinkle roasted cumin powder, red chili powder, and chopped green chili (if using) on top.
Garnish with chopped cilantro and pomegranate seeds for a colorful and flavorful finish.
Chill the prepared dahi vadas in the refrigerator for at least 30 minutes before serving.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 23.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 339 mg | 26% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 932 mg | 20% | |
*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.
