Baked Dahi Vada
This recipe offers a healthier, baked version of the classic Indian Dahi Vada, featuring soft, fluffy lentil dumplings soaked in a creamy, spiced yogurt sauce, delivering all the traditional tangy and savory flavors without deep-frying.
For 4 servings
**Prepare Dal:** Rinse the soaked urad dal thoroughly under cold water. Drain completely. Ensure no excess water remains.
**Make Batter:** In a high-speed blender or food processor, combine the drained urad dal, grated ginger, and green chili (if using). Add 2-3 tablespoons of water, just enough to get the blades moving. Blend until you achieve a very smooth, thick, and fluffy batter. The batter should be thick enough to hold its shape. Transfer the batter to a large bowl, add 1 tsp salt and asafoetida, and whisk vigorously for 5-7 minutes until the batter is light and airy. This aeration is crucial for soft vadas.
**Bake Vadas:** Preheat your oven to 180°C (350°F). Lightly grease a baking sheet or a non-stick appe pan (if using) with oil. Drop spoonfuls of the batter onto the prepared baking sheet, forming small, round vadas (about 1.5-2 inches in diameter). Bake for 15-20 minutes, or until the vadas are golden brown and cooked through. If using an appe pan, cook on medium heat, flipping occasionally, until golden.
**Soak Vadas:** While the vadas are still warm, gently transfer them to a bowl of warm water. Let them soak for 10-15 minutes until they become soft and plump. This step rehydrates the vadas and prepares them to absorb the yogurt.
**Prepare Yogurt:** In a separate large bowl, whisk the plain yogurt until it is completely smooth and creamy, ensuring there are no lumps. Add the granulated sugar, black salt, and 1/2 tsp of the roasted cumin powder. Taste and adjust seasoning as needed; the yogurt should be a balanced mix of sweet, tangy, and savory.
**Assemble Dahi Vada:** Gently take each soaked vada from the water and press it lightly between your palms to squeeze out any excess water. Be careful not to break them. Arrange the squeezed vadas neatly in a serving dish.
**Chill and Serve:** Pour the seasoned yogurt evenly over the vadas, ensuring they are fully submerged. Cover the dish and refrigerate for at least 2-3 hours, or preferably overnight, to allow the vadas to absorb the yogurt and for the flavors to meld beautifully.
**Garnish:** Before serving, sprinkle with the remaining 1/2 tsp roasted cumin powder, red chili powder (if desired), a generous drizzle of tamarind chutney, and green chutney (if using). Garnish with fresh chopped cilantro. Serve chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Batter Consistency is Key**: The urad dal batter must be very smooth, thick, and airy. If it's too thin, the vadas will spread; if too thick, they'll be dense. Whisking vigorously after blending incorporates air, making them light and fluffy.
- 2**Don't Skip Soaking in Water**: Soaking the baked vadas in warm water is crucial. It rehydrates them, makes them incredibly soft, and helps them absorb the seasoned yogurt more effectively.
- 3**Chill for Best Flavor**: Allow the dahi vadas to chill in the seasoned yogurt for at least 2-3 hours, or ideally overnight. This allows the vadas to fully soak up the tangy yogurt and for all the flavors to deepen and harmonize.
- 4**Yogurt Quality Matters**: Use fresh, full-fat plain yogurt or Greek yogurt for the best creamy texture and rich taste. Avoid low-fat or flavored yogurts, which can alter the authentic flavor and consistency.
Adapt it for your goals.
Sweet Dahi Vada
Increase the amount of sugar in the yogurt mixture and add a pinch of green cardamom powder for a more dessert-like version.
Spicy KickSpicy Kick
Incorporate finely chopped green chilies into the yogurt mixture or offer extra red chili powder and a spicier green chutney as optional garnishes for those who prefer more heat.
Fruity TwistFruity Twist
Garnish the dahi vadas with a few pomegranate seeds or finely diced mango just before serving for a burst of color, texture, and a hint of natural sweetness.
Why this is on our healthy list.
Reduced Fat Content
By baking the vadas instead of deep-frying, this recipe significantly cuts down on unhealthy fats and calories, making it a much lighter and healthier option without compromising on taste.
Rich in Protein
Urad dal is an excellent source of plant-based protein, and plain yogurt provides additional high-quality protein, both essential for muscle repair, growth, and maintaining satiety.
Probiotic Power
The plain yogurt used in Dahi Vada is packed with beneficial probiotics, which are live microorganisms that support gut health, aid in digestion, and contribute to a strong immune system.
Frequently asked questions
Yes, you can bake the vadas a day in advance. Once cooled, store them in an airtight container at room temperature. Soak them in warm water and assemble with the seasoned yogurt just a few hours before you plan to serve.
