Vegan Dahi Vada
Discover the perfect plant-based twist on a traditional Indian favorite with this Vegan Dahi Vada recipe! Featuring soft, golden fritters made from protein-packed urad dal, delicately spiced with ginger and green chili, this dish is soaked in creamy vegan yogurt and topped with layers of bold flavors from tangy tamarind chutney, zesty coriander chutney, and a sprinkle of aromatic spices. A must-try for lovers of Indian street food, this recipe is entirely dairy-free yet maintains all the authentic taste and texture of its classic counterpart. Serve it chilled or at room temperature for a refreshing appetizer or a light snack that’s sure to impress vegans and non-vegans alike. Perfect for festive occasions or as a crowd-pleasing addition to your repertoire, this Vegan Dahi Vada is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 1 teaspoon Ginger, grated
- 1 unit Green chili, finely chopped
- 1 teaspoon Salt
- 2 cups Vegan yogurt
- 1.5 cups Water
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 cup Tamarind chutney
- 0.25 cup Coriander chutney
- 2 tablespoons Fresh coriander leaves, chopped
- 2 cups Oil, for frying
- 0.25 teaspoon Baking soda
Instructions
Rinse the urad dal thoroughly and soak it in water for at least 2-3 hours. Drain well.
In a blender, grind the soaked urad dal with a little water to form a smooth and thick batter.
Transfer the batter to a mixing bowl and add grated ginger, chopped green chili, salt, and baking soda. Mix well to incorporate air into the batter.
Heat oil in a deep frying pan over medium heat.
Wet your hands with water, take small portions of the batter, and shape it into balls or small flattened discs.
Gently slide the batter portions into the hot oil and fry until golden brown and crispy. Remove and drain excess oil on a paper towel.
Once all fritters are fried, soak them in a bowl of warm water for about 15 minutes. This makes the vada soft and allows them to expand.
In a separate bowl, whisk the vegan yogurt with 1.5 cups of water until smooth. Add salt, and cumin seeds, and mix well.
Gently squeeze the excess water from the soaked vada and transfer them into the prepared yogurt mixture. Let them soak for another 15-20 minutes.
Arrange the soaked vada on a serving plate, pour additional yogurt over them, and drizzle with tamarind and coriander chutneys.
Garnish with a sprinkle of red chili powder and chopped fresh coriander leaves.
Serve the Vegan Dahi Vada chilled or at room temperature as a refreshing appetizer.
Nutrition Facts
Calories |
5378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.9 g | 629% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 59.6 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 869 mg | 67% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2857 mg | 61% | |
*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.
