Vegan Dahi Vada

Indulge in the perfect blend of creamy, tangy, and spicy flavors with this delectable Vegan Dahi Vada recipe! A delightful plant-based twist on the traditional Indian classic, these soft lentil fritters are made with urad dal and infused with fragrant ginger and green chili. The vadas are lightly fried until golden and then generously soaked in dairy-free yogurt, making them irresistibly tender and refreshing. Topped with vibrant tamarind and coriander chutneys, a dash of red chili powder, and fresh coriander, this dish is a feast for both the eyes and the palate. Perfect for festive occasions or as a crowd-pleasing appetizer, this recipe is entirely vegan, easy to prepare, and packed with traditional Indian flavors that everyone will love. Serve chilled or at room temperature for an authentic culinary experience.

Nutriscore Rating: 63/100

Prep Time:180 mins

Cook Time:30 mins

Total Time:210 mins

Servings: 4

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

Directions

Step 1

Rinse the urad dal thoroughly and soak it in water for at least 2-3 hours. Drain well.

Step 2

In a blender, grind the soaked urad dal with a little water to form a smooth and thick batter.

Step 3

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.

Step 4

Heat oil in a deep frying pan over medium heat.

Step 5

Wet your hands with water, take small portions of the batter, and shape it into balls or small flattened discs.

Step 6

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.

Step 7

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.

Step 8

In a separate bowl, whisk the vegan yogurt with 1.5 cups of water until smooth. Add salt, and cumin seeds, and mix well.

Step 9

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.

Step 10

Arrange the soaked vada on a serving plate, pour additional yogurt over them, and drizzle with tamarind and coriander chutneys.

Step 11

Garnish with a sprinkle of red chili powder and chopped fresh coriander leaves.

Step 12

Serve the Vegan Dahi Vada chilled or at room temperature as a refreshing appetizer.

Nutrition Facts

Serving size	(1651.8g)

Amount per serving	% Daily Value*
Calories	5378.0

Total Fat 490.9g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3284.4mg	0%
Total Carbohydrate 205.0g	0%
Dietary Fiber 43.7g	0%
Total Sugars 59.6g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 868.6mg	0%
Iron 23.4mg	0%
Potassium 2857.2mg	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: 80.3%

Protein: 4.8%

Carbs: 14.9%