Steamed Dahi Wada

60 mins


Healthy Dahi Vada

Dahi vada is one of the most loved street food in India. Each state in India has its own version of this amazing snack dipped in yogurt. We love how lip-smacking this snack is, but sometimes people avoid it because the vadas are first deep-fried and then dipped into the spiced yogurt. So, for those people, here is a steamed version of the traditional dahi vada without being fried. 

What is Dahi Vada?

Dahi Vada consists of soft, melt-in-your-mouth lentil dumplings dipped in luscious yogurt and topped with sweet and tangy tamarind-date chutney, red chili powder, cumin-coriander powder, and crunchy sev. 

Dahi vada is commonly made for special occasions and festivals, but it can also be enjoyed as a party snack or appetizer at any time. The foundation of a perfect dahi vada recipe is tender and puffy homemade fried lentil fritters that are soaked in water, drained, and then topped with tangy whipped yogurt. But, here in this recipe, we will steam the vadas instead of frying them.

Traditionally, these fluffy fritters are made with ivory-skinned urad dal, also known as black gram, urad bean, or matpe bean. Before serving, generous amounts of both the spicy green coriander chutney and the sweet tamarind chutney are drizzled over the top.

This chilled dahi vada bowl topped with homemade Khajur Imli Chutney or dates tamarind chutney and Coriander chutney is the perfect summer afternoon treat! To enjoy a guilt-free protein-rich delicious snack, try this recipe for steamed dahi vada and impress your guests and loved ones!

Ingredients At A Glance 

Lentils – To make the vada, you will need two types of lentils, yellow moong dal, and urad dal. Though many other lentils are used to prepare the vada, I have used these two. 

Yogurt – Use plain yogurt for this recipe. You can use Greek yogurt or vegan yogurt too. If you are using Greek yogurt, you will have to add water to lighten the consistency because we do not need too thick yogurt for this recipe. 

Green Mint Chutney – You can use freshly made green chutney or use pre-made chutney using my green chutney recipe. 

Tamarind chutney – Same for the tamarind chutney; you can prepare the tamarind chutney at home following my recipe or use store-bought tamarind chutney. 

Dry roasted masala – Dahi vada calls for a special dry roasted masala. It is this masala that brings the unique taste of dahi vada. To prepare this masala, you will need the following:

  • Coriander seeds
  • Cumin seeds
  • Dry red chilies 

In a pan, dry roast all of them. Allow cooling before grinding into a fine powder in a coffee grinder.

Red Chili Powder – Red chili powder adds the must-needed heat to the sweet and tangy snack. You can adjust the quantity but do not skip it. 

Oil – We will need some oil to grease the pan for steaming the vada. You can use any oil of your choice. 

How To Prepare Steamed Dahi Vada?

For best results, wash the yellow mung dal and urad dal separately and soak them for 7 to 8 hours or overnight.

Grind them separately in a mixer grinder, then combine the dals and set aside in a warm place to ferment. Fermentation will take approximately 6 to 7 hours, depending on the weather. If the weather is warm, fermentation will occur more quickly. 

The dal batter will double in size post-fermentation. Mix in the salt to the dal batter. 

Take idli mold and grease each idli mold with oil and fill them with one ladle of the dal mixture. 

Place the idli stand in the steamer to steam. The vadas will take about 12 to 15 minutes to prepare. Insert a toothpick or skewer to see if they are done. If the skewer comes out clean, the vadas are done; otherwise, steam for a few minutes longer.

Now that our vadas are ready, we will assemble them to create the amazing dahi vada. 

Whisk the yogurt/curd until smooth and creamy. If you are using Greek yogurt, add water while whisking to bring a thin consistency.

Take a serving plate now. Pour the beaten curd, tamarind chutney, mint chutney, salt, roasted dry masala, and red chili powder over 4 vadas. 

Serve with coriander leaves and pomegranate seeds as garnish. Enjoy your party or family gatherings with this amazing snack. 

Some Expert Tips for Preparing Steamed Dahi Vada

  • When served chilled, dahi bhalla tastes best.
  • Allow the vadas to soak in the dahi for at least 1 hour before serving.
  • Only garnish the vadas when they are ready to serve.
  • Make the Khajur Imli Chutney and green chutney ahead of time.
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