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Saturday, October 25, 2014

Baked Dahi Vada

I am off for a month long vacation starting from Monday. In the excitement and craziness of planning the trip and doing the packing, I have not done much cooking for the last few days. Since I have a few things planned ( plus a few in the pipeline ) for the next year as well, it only makes sense to do some homework during the remaining year. One of the plans has been to push for a healthier lifestyle which starts with a healthier menu. I have been trying out low calorie versions of quite a few traditional recipes and will soon post them on my blog.

One of the first trials was my husband's favorite street food aka 'Dahi Vada'. Instead of deep frying the vadas, I have opted to cook them in a traditional appam pan using just an oil spray. The first 2-3 trails did not turn out good but then I found just the way to get them soft and spongy. Read on for the recipe -








Preparation Time : 20-25 mins

Ingredients:


  • 1 cup Urad dal 
  • 2 tbsp Semolina (suji)
  • 1 1/2 cup curd
  • 7-8 peppercorns (coarsely crushed)
  • 2-3 green chili
  • 1 red chili
  • 1/2 tsp cumin
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/3 tsp baking powder
  • black salt( kala namak )
  • 1 sprig curry leaves
  • oil spray
  • 1/2 tsp oil for tempering
  • salt


Preparation: Soak urad dal for 3-4 hours. Grind into a smooth paste ( when you touch the batter, it should not stick to your hands). Add semolina. Mix and allow to stand overnight.

Just before cooking, add the crushed peppercorn, finely chopped green chili, baking powder and salt. Mix well.

Cooking: Spray some oil onto an appam pan and put it on the flame. Make small balls out of the batter and put into the pan. Fry till the bottom part turns light brown ( cover with a lid for faster cooking). Flip it over and cook on the other side for another 2-3 mins.

Remove the balls and put them in water to which salt and very little curd has been added. Allow to soak for 2 hours.

Beat the rest of the curd in a mixing bowl with salt, water, cumin powder, black salt and chilli powder. Keep the consistency thin.

Remove the soaked vadas from the curd water and transfer to a plate. Add the beaten curd over it.

Heat the oil in a tempering pan. Add the cumin, broken red chili and curry leaves. Fry for 20-30 secs. Pour over the dahi vadas.

Serve immediately.

















1 comment:

  1. Dahi vada in a baked form, new to me, nice try...

    ReplyDelete

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