Low Sodium Dahi Vada
Discover the irresistible charm of Low Sodium Dahi Vada, a healthier twist on the classic Indian snack that’s bursting with flavor while being mindful of your sodium intake. This recipe features fluffy urad dal fritters infused with vibrant spices like cumin, ginger, and green chili, which are then soaked in creamy yogurt spiked with a hint of sugar and roasted cumin powder. Topped with tangy tamarind chutney, this dish combines soft, savory vadas with rich, refreshing yogurt for a perfect balance of textures and tastes. Ideal as a chilled appetizer or snack, it’s a guilt-free indulgence that doesn’t compromise on authenticity. Keywords: low sodium Indian recipes, dahi vada, healthy snack, yogurt-based dishes, traditional Indian recipe, tamarind chutney garnish.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.25 teaspoon Asafoetida
- 1 inch piece, grated Ginger
- 1 finely chopped Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Black pepper powder
- 2 tablespoons, finely chopped Fresh coriander leaves
- 2 cups Yogurt
- 1 teaspoon Sugar
- 1 teaspoon Roasted cumin powder
- 2 tablespoons Tamarind chutney
- 3 cups (for deep frying) Oil
Instructions
Rinse the urad dal thoroughly and soak it in water for about 4-6 hours or overnight.
Drain the water completely and grind the soaked dal into a smooth and thick batter using a little water if needed.
In a mixing bowl, take the batter and add asafoetida, grated ginger, finely chopped green chili, cumin seeds, black pepper powder, and fresh coriander leaves. Mix well.
Heat oil in a deep frying pan on medium heat.
Wet your hands, take a small portion of the batter and shape it into a round ball or slightly flatten it into a vada.
Gently slide the vadas into the hot oil. Fry them until they are golden brown and crispy. Remove them onto a paper towel to drain excess oil.
In another bowl, beat the yogurt until smooth, and add sugar and roasted cumin powder. Mix well.
Soak the fried vadas in a bowl of water for about 5 minutes, then squeeze out the water gently from each vada and place them in the yogurt mixture.
Let the vadas soak in the yogurt for about 15 minutes.
Garnish with tamarind chutney, more roasted cumin powder, and optionally, some chopped coriander leaves.
Serve the Low Sodium Dahi Vada chilled or at room temperature as a refreshing snack or appetizer.
Nutrition Facts
Calories |
7034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 684.4 g | 877% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 50.0 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1252 mg | 96% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3418 mg | 73% | |
*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.
