*Moong Dal Dahi Vada is a light, protein-rich twist on the classic dahi vada. Made with soaked and ground yellow moong dal, these vadas are deep-fried until golden and then soaked in water to turn soft and spongy. They’re then drenched in creamy, chilled yogurt and topped with sweet and tangy chutneys, roasted cumin powder, and a pinch of red chili for that perfect balance of flavor. A guilt-free festive indulgence that’s as satisfying as...
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Wash and Soak moong dal and urad dal separately for 30 min. Transfer it to a mixie jar and grind coursely without adding any water. The batter should be thick . Pour the batter in a large bowl to whisk well . Whisk for 7-8 min.
Take a spoon of batter and put in water. If the morsel sinks means it needs to be whisked for few more minutes. Otherwise if it floats the batter is ready to get fried.
Add salt and turmeric to the batter. Heat sufficient oil to deep fry. Fry into vadas.
Meanwhile whisk thick curd with sugar and keep aside. Once the vadas get fried soak them in hing and salt water for 10-15 min. The moong dal vadas will double its size. Squeeze and plate the vadas.
Gently pour the whisked curd and a spoonful of tamarind chutney and green chutney. Sprinkle some cumin powder, red chilli powder with pomegranate pods. Garnish with coriander leaves.
Delicious and healthy moong dal dahi vada is ready to serve.
The batter should be thick but fluffy to make soft crispy moong dal vadas.
Soaking vadas are important in asafoetida salt water because each bite will just melt in your mouth.
The curd should be fresh and chilled if possible use homemade curd for better taste.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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