Dairy-Free Dahi Vada

Discover the ultimate twist on a traditional favorite with this Dairy-Free Dahi Vada recipe, a plant-based take on the beloved Indian street food. Soft and fluffy lentil fritters, made from a blend of urad dal and moong dal, are seasoned with ginger and green chili for a burst of flavor, then soaked in a spiced water bath to achieve their signature melt-in-your-mouth texture. Instead of traditional yogurt, creamy coconut yogurt is used, offering a luscious and dairy-free alternative that pairs perfectly with tangy tamarind chutney and aromatic roasted cumin powder. Garnished with fresh coriander, this delectable dish is not only vegan but also gluten-free, making it a crowd-pleaser for any gathering. Perfect as an appetizer or festive treat, this recipe brings a wholesome, guilt-free twist to an iconic Indian delicacy.

Nutriscore Rating: 69/100

Prep Time:120 mins

Cook Time:40 mins

Total Time:160 mins

Servings: 4

Ingredients

• 1 cup Urad dal (black gram)
• 0.5 cup Moong dal (yellow split gram)
• 1 inch piece Ginger
• 1 medium Green chili
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 2 cups Oil
• 2 cups Coconut yogurt
• 1 cup Water
• 1 teaspoon Roasted cumin powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Black salt
• 2 tablespoons Fresh coriander leaves
• 0.25 cup Tamarind chutney

Directions

Step 1

Rinse the urad dal and moong dal under running water until the water runs clear. Soak both dals together in enough water for about 4 hours or overnight.

Step 2

Drain the dal and add it to a blender along with ginger and green chili. Add very little water and blend to make a smooth and thick batter.

Step 3

Transfer the batter to a large mixing bowl. Add salt and baking soda, then whisk the batter vigorously for about 5 minutes to aerate it. This helps make the vadas fluffy.

Step 4

Heat oil in a deep frying pan over medium heat.

Step 5

Once the oil is hot, carefully drop tablespoons of the batter into the oil. Fry the vadas in batches, turning occasionally, until golden brown and crisp.

Step 6

Remove the vadas and drain on paper towels to remove excess oil.

Step 7

In another pan, warm the water slightly and add the roasted cumin powder, red chili powder, and black salt.

Step 8

Transfer the warm water to a large bowl and soak the fried vadas in this spiced water for about 10-15 minutes. This helps them soften.

Step 9

In a separate bowl, whisk the coconut yogurt until smooth. You may add a little water if needed to get a slightly runny consistency.

Step 10

Gently squeeze the soaked vadas and arrange them on a serving platter.

Step 11

Pour the coconut yogurt evenly over the vadas.

Step 12

Drizzle with tamarind chutney and sprinkle with fresh coriander leaves.

Step 13

Serve the dairy-free dahi vada immediately, garnished with additional roasted cumin powder and fresh coriander if desired.

Nutrition Facts

Serving size	(1563.1g)

Amount per serving	% Daily Value*
Calories	5523.5

Total Fat 473.1g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3983.1mg	0%
Total Carbohydrate 264.6g	0%
Dietary Fiber 58.0g	0%
Total Sugars 63.2g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 540.0mg	0%
Iron 26.2mg	0%
Potassium 3717.3mg	0%

*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.

Source of Calories

Fat: 75.5%

Protein: 5.8%

Carbs: 18.8%