Moong Dal Dahi Vadas (Non-Fried) by Tarla Dalal

Moong Dal Dahi Vadas, perfect non-fried snacks!
Recipe link : http://www.tarladalal.com/Moong-Dal-Dahi-Vadas-(-Low-Calorie-Healthy-Cooking-)-1387r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Moong Dal Dahi Vadas

Amidst drum rolls and lots of pomp, we present a non-fried version of none other than one of the most popular chaats. . . Dahi vada. Be careful not to soak the wadas beyond 2-3 minutes, to prevent them from breaking. This is a heavy snack so, i suggest you do not indulge in more than one serving.

Preparation Time: 5 minutes
Cooking Time: 12 minutes
Makes 4 servings (Makes 8 dahi vadas).

Ingredients

For The Vadas
1 cup green moong dal (split green gram)
2 green chillies , roughly chopped
a pinch of asafoetida (hing)
salt to taste
1/2 tsp fruit salt
1 1/4 tsp oil for greasing and cooking

For The Curds
2 cups low-fat curds , made from 99.7% fat-free
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)

Other Ingredients
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder

Method

For the vadas
1. Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours.
2. Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. 1/2 cup of water.
3. Transfer the paste into a bowl, add the asafoetida and salt and mix well.
4. Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently.
5 .Grease a non-stick tava (griddle) using ¼ tsp of oil.
6. Pour ladlefuls of the batter on it to make 3 to 4 vadas at a time.
7. Cover with a lid and cook on a slow flame for 2 to 3 minutes.
8. Turn upside down, cover again and cook on a slow flame using ⅛ tsp of oil for 2 to 3 minutes.
9. Repeat with the remaining mixture to make more vadas.
10. Soak them in enough water in a bowl for 2 minutes. Thereafter, squeeze out the water and keep aside.

For the curds
1. Combine the curds and salt in a bowl and mix well using a whisk.
2. Heat the oil in a small non-stick pan and add the mustard seeds.
3. When the seeds crackle, add this tempering to the whisked curds and mix well.
4. Divide the mixture onto 4 equal portions and keep aside.

How to proceed
1. Place two vadas on a serving plate and spread a portion of the curds mixture evenly over the vadas.
2. Sprinkle ¼ tsp of cumin seeds powder and ½ tsp of chilli powder over it.
3. Repeat with the remaining ingredients to make 3 more servings.
4. Serve immediately.