No Fry Dahivada{lentil dumplings dunked in lush yogurt}

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Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…

Dahivada: soft, melt-in-your-mouth, lentil dumplings dunked in lush yogurt, and garnished with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder and crunchy sev!

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Traditionally this dish is made by deep frying batter made of soaked urad daal. But after indulging this summer I decided to try a healthier version using my paniyaram/aebleskiver pan to cook the lentil balls with a few drops of oil and without compromising the flavors.

This protein packed duo of Urad daal{skinned black gram lentils} and yogurt makes this a very healthy and nutritious dish!

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Here is the step by step recipe:

Rinse urad daal thoroughly with water 2-3 times and soak it in water for 4-6 hours.

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Drain all the water out.

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Blend it to a smooth paste using a few spoons of water. Add green chillies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter.  To test the right consistency drop a little batter in the water and make sure it floats on the water. If its sinks the batter is probably too thin.

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Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada’s light and fluffy.

Heat the paniyaram pan on medium low heat. Add a few drops of oil in each round section and add a tablespoon of batter in each section.

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Cover the pan with a lid. Let it cook for 4-5 mins on low heat until they are lightly golden. Then slowly flip them over using a chopstick and cook then other side for another 3-4 mins.

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Take a big bowl with 2-3 cups of water. Slowly remove the vadas from the pan and drop them in the water. Continue cooking next batch of vadas while the first batch is soaking in the water. In another bowl whisk yogurt, add 1/2 cup of water, salt and sugar and bring the yogurt to a smooth, pourable consistency. Take the vadas from the water one at a time and gently squeeze all the water by pressing them on the palm of your hands. Keep them in a serving platter. Pour 1 cup of yogurt over the vadas. Continue cooking, dunking them in water, squeezing the water out and pouring yogurt over them for rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.

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To serve this dish, take 3-4 vadas with some yogurt in a plate. Spread over a table spoon of tamarind-date chutney. Sprinkle some red chili powder and cumin-coriander powder. Spread a spoonful of the crunchy thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.

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Recipe:

Prep time: 4-6 hours(for soaking the lentils)  Cooking time:30 mins    

Ingredients:

2 cups of urad daal
2 green chilies
1 inch ginger
4 cups Plain/lowfat yogurt
8 tbsp of sugar (more or less depending on the sweetness you like)
1/2 cup tamarind-date chutney
2 tsp red chili powder
2 tsp cumin-coriander powder
4 tbsp thin sev                                                                                                                      1 tbsp oil
salt to taste
cilantro for garnishing

Directions:

  1. Rinse urad daal thoroughly with water 2-3 times. Soak it in water for 4-6 hours.
  2. Drain all the water out. Blend it to a smooth paste using a few spoons of water. Add green chillies and fresh ginger while grinding the soaked lentils. The consistency should be similar to that of thick cake batter, a easy test to check the consistency is to drop a little batter in the water and make sure it floats on the water. Add salt and lightly beat the batter with a hand blender to aerate it. This makes the vada’s light and fluffy.
  3. Heat the paniyaram pan on medium low heat. Add a few drops of oil in each round section and add a tablespoon of batter in each section. Cover the pan with a lid. Let it cook for 4-5 mins on low heat until the vada’s are lightly golden. Then slowly flip them over using a chopstick and cook then other side for another 3-4 mins.
  4. Take a big bowl with 2-3 cups of water. Slowly remove the vadas from the pan and drop them in the water. Continue making another batch of vadas while the first batch is soaking in the water. In another bowl whisk yogurt, add 1/2 cup of water, salt and sugar and bring the yogurt to a smooth, pourable consistency. Take the vadas from the water one at a time and gently squeeze all the water by pressing them on the palm of your hands. Keep them in a serving platter. Pour 1 cup of yogurt over the vadas. Continue cooking, dunking them in water, squeezing the water out and pouring yogurt over them for rest of the batter. The serving platter can then be refrigerated for up to a week or until you are ready to serve.
  5. To serve this dish, take 3-4 vadas with some yogurt in a plate. Add a table spoon of tamarind-date chutney. Sprinkle some red chili powder and cumin-coriander powder. Spread a spoonful of the crunchy thin sev and garnish with cilantro. Cilantro and thin sev are optional but add a good texture and flavor to the dish.

Enjoy!

 

45 thoughts on “No Fry Dahivada{lentil dumplings dunked in lush yogurt}

  1. This is such an incredible and very healthy recipe! I am glad you stopped by my blog and I am very glad that now I’ve discovered yours. Thank you for the like and for following. I am looking forward to more delicious recipes you post!

  2. Archana. As you know your recipe was released today and I received a question from a follower re the paniyaram pans. Where will they be able to find it. Will you be able to go to the link on my blog and tey to assist. Thank you in advance.

  3. Loved the idea of making even sized vadas in an appam pan. The ease of making them this way is tremendous!
    Also the tip of aerating the batter with a hand held mixer is very helpful-makes for light and fluffy vadas.
    Thanks Archana-keep cooking and posting recipes with your tips. Pictures with the recipes are awesome and good quality!

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