Ingredients
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1 cup For Vada - Mix sprouts
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1 inch Ginger
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3-4 Green chilies
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1/2 cup Besan
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1 tsp Cumin Seeds
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1/2 tsp Fruit salt
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2 tbsp For Green Chutney - Raw Peanuts
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2/3 Green Chilies
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Mint
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Coriander
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Lime jusice
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Salt
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1.5 cup For Sweet Chutney - Tamarind pulp
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1/2 cup Jaggery
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Salt
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Black Salt
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1 tsp Kashmiri Mirchi
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1 tsp Coriander Powder
About
Most people avoid Dahi Vada because it’s deep-fried and heavy on calories. But what if I told you that by making two simple shifts—using Mixed Sprouts instead of Urad Dal and an Appe Pan instead of a Kadai—you can enjoy your favourite chaat with double the protein and half the calories?
By skipping the deep-frying, we eliminate nearly 80% of the added fat. Plus, the fibre in the sprouts keeps you full for much longer. It’s light, gut-friendly, and absolutely delicious!
Nutritional Value (Per Serving of 3-4 Vada):
* Calories: ~210 kcal (Traditional is 400+)
* Protein: 9g (Traditional is ~5g)
* Fibre: 5.5g
* Fat: Only 4.5g
Steps
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1
Done
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Coarsely grind sprouts, ginger, and chilies. Mix with besan, cumin, and salt to a thick batter. |
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2
Done
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Cook in a greased appe pan on low-medium heat until golden on both sides. |
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3
Done
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3. Blend green chutney ingredients with ice/chilled water. |
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4
Done
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Boil tamarind pulp with jaggery and spices until thickened. |
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5
Done
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5. Plate the vadas, top with beaten curd, drizzled chutneys, chaat masala, roasted jeera, pomegranate, and coriander. |
