Nut-Free Dahi Vada
Indulge in the creamy, tangy delight of Nut-Free Dahi Vada, a traditional Indian snack reimagined to cater to nut-free diets without compromising on flavor. This recipe features soft, golden lentil fritters made from a perfect blend of urad dal and moong dal, soaked in warm water to achieve a melt-in-your-mouth texture. They’re generously coated with smooth, seasoned yogurt and topped with zesty tamarind and mint chutneys for a burst of flavor. A sprinkle of chaat masala, red chili powder, fresh coriander, and jewel-like pomegranate seeds adds vibrant color and a tantalizing balance of sweet, spicy, and savory. Perfectly chilled for that refreshing touch, this dahi vada is an allergy-conscious twist on a beloved classic, making it a crowd-pleaser for festive dinners, potlucks, or anytime snacking.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram lentils)
- 0.5 cup Moong dal (split yellow gram lentils)
- 3 cups Yogurt
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Baking soda
- 1.5 teaspoons Salt
- 1 teaspoon Cumin seeds
- 2 cups Oil for frying
- 2 cups Water
- 0.5 cup Tamarind chutney
- 0.5 cup Mint chutney
- 1 teaspoon Chaat masala
- 1 teaspoon Red chili powder
- 0.5 cup Fresh coriander leaves
- 0.5 cup Pomegranate seeds
Instructions
Rinse the urad dal and moong dal together under cold running water until the water runs clear. Soak the lentils in water for at least 4-6 hours or overnight.
Drain the soaked lentils and transfer them to a blender. Add asafoetida, baking soda, and 1/2 teaspoon of salt. Blend into a smooth batter, adding water only if necessary, to reach a thick consistency.
Heat oil in a deep frying pan on medium heat. Using wet hands or a spoon, scoop parts of the batter and carefully drop them into the hot oil. Fry them in batches until they are golden brown and crisp.
Once the vadas are fried, remove them with a slotted spoon and immediately soak them in warm water for about 15-20 minutes. This will help soften the vadas.
Meanwhile, whisk the yogurt with 1 teaspoon of salt and 1 cup of water until smooth and creamy. Set aside.
Remove vadas from water and gently squeeze out excess water by pressing them between your palms. Arrange the soaked vadas in a serving dish.
Pour the whisked yogurt generously over the vadas, ensuring they are well-covered.
Drizzle tamarind chutney and mint chutney over the yogurt as per your taste.
Sprinkle chaat masala and red chili powder evenly on top for added flavor.
Garnish the dish with fresh coriander leaves and pomegranate seeds.
Chill the dish in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together. Serve cold and enjoy the nut-free Dahi Vada!
Nutrition Facts
Calories |
6038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.1 g | 642% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 120.4 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 2072 mg | 159% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6754 mg | 144% | |
*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.
