Vegan Dahi Bade (Lentil Dumplings in Spiced Yogurt)

Dive into the comforting flavors of Vegan Dahi Bade, a plant-based twist on a classic Indian street food favorite! These golden, airy lentil dumplings, made from a blend of moong dal and urad dal, are fried to perfection before being gently soaked to achieve their signature softness. Served in a velvety spiced vegan yogurt, each bite is infused with the aromatic warmth of roasted cumin powder, chaat masala, and a hint of red chili. A drizzle of tangy tamarind chutney adds an irresistible depth of flavor, while fresh coriander leaves provide a burst of freshness. This recipe is perfect for those seeking a gluten-free, protein-packed appetizer or party dish that’s as satisfying as it is flavorful. Whether you're preparing it for festive occasions or a cozy dinner, this Vegan Dahi Bade celebrates traditional Indian cuisine with a modern, dairy-free twist.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Split yellow moong dal
• 0.25 cup Split urad dal
• 0.5 cup Water
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 2 cups Vegan yogurt
• 1 teaspoon Roasted cumin powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Chaat masala
• 4 tablespoons Tamarind chutney
• 2 tablespoons Coriander leaves
• 2 cups Oil

Directions

Step 1

Rinse the moong dal and urad dal under cold water until the water runs clear. Soak them together in water for 4-6 hours or overnight for best results.

Step 2

Drain the soaked dal and transfer it to a blender. Add water gradually to make a smooth and thick batter. The batter should have a consistency similar to that of pancake batter.

Step 3

Transfer the batter to a bowl. Add salt and baking soda and whisk well until the batter becomes airy and fluffy, about 5-7 minutes. This step is crucial to ensure soft dumplings.

Step 4

Heat oil over medium heat in a deep frying pan. To check if the oil is ready, drop a small amount of batter into the oil; it should rise to the surface almost immediately.

Step 5

Using a spoon or your hands, drop small portions of the batter into the hot oil. Fry the dumplings until golden brown and crispy on both sides, about 5 minutes per batch. Adjust the heat to ensure even cooking.

Step 6

Remove the dumplings with a slotted spoon and drain excess oil on paper towels.

Step 7

Soak the fried dumplings in warm water for about 15 minutes to soften them. Squeeze out the excess water gently by pressing each dumpling between your palms.

Step 8

In a bowl, whisk the vegan yogurt until smooth. Add roasted cumin powder, chaat masala, and red chili powder. Mix well.

Step 9

To assemble, place the squeezed dumplings in a serving dish. Pour the spiced vegan yogurt over them, ensuring the dumplings are well-coated.

Step 10

Drizzle tamarind chutney over the yogurt-draped dumplings.

Step 11

Garnish with chopped coriander leaves.

Step 12

Serve immediately for the best flavor and texture.

Nutrition Facts

Serving size	(1374.2g)

Amount per serving	% Daily Value*
Calories	5324.1

Total Fat 465.3g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3368.7mg	0%
Total Carbohydrate 233.3g	0%
Dietary Fiber 31.7g	0%
Total Sugars 58.5g
Protein 76.0g	0%

Vitamin D 0IU	0%
Calcium 819.7mg	0%
Iron 23.6mg	0%
Potassium 3774.2mg	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: 77.2%

Protein: 5.6%

Carbs: 17.2%