Protein Rich Moong Dal Waffle - Dahi Vada (Waffle - Dahi Vada - No Fry)

Name: Protein Rich Moong Dal Waffle - Dahi Vada (Waffle - Dahi Vada - No Fry)
Total time: 600 s
Yield: Makes 4 waffles
Cuisine: Indian
Ingredients: 1/2 cup green moong dal with skin; 1/2 cup urad dal; 2 tsp besan; 3 green chillies; 1 inch ginger piece; 1/2 tsp asafoetida; to taste salt; 1 curd; 1 tsp sugar; to taste salt; oil; 1 tsp Eno fruit salt & 1 tsp water Eno fruit salt & water; 1 litre warm water mixed with salt; Chat Masala; Red Chilli Powder; Roasted Cumin Powder; Sweet tamarind chutney; Green coriander chutney; Masala / plain boondi (for crunch); Chopped coriander

Bina Samir Telivala @Bina_Samir

#CA26 #week10 #June'sfinest #Moong dal

Waffle dahi vada is also popularly known as Waff - Dahi Vada served in gen -z cafes all over Mumbai, Maharashtra , India . It gives you the texture of a crispy vada , without frying it .

Making waff - dahi vada is a classic way to enjoy this street - style delicacy with only a fraction of oil . It 's soft , spongy , creamy, tangy & mouth - melting taste is a true sensory explosion in the mouth all at once .

Cooksnap
@Anamika Banerjee

#CA26 #week10 #June'sfinest #Moong dal

Waffle dahi vada is also popularly known as Waff - Dahi Vada served in gen -z cafes all over Mumbai, Maharashtra , India . It gives you the texture of a crispy vada , without frying it .

Cooksnap
@Anamika Banerjee

Bina Samir Telivala @Bina_Samir

#CA26 #week10 #June'sfinest #Moong dal

Waffle dahi vada is also popularly known as Waff - Dahi Vada served in gen -z cafes all over Mumbai, Maharashtra , India . It gives you the texture of a crispy vada , without frying it .

Cooksnap
@Anamika Banerjee

#CA26 #week10 #June'sfinest #Moong dal

Waffle dahi vada is also popularly known as Waff - Dahi Vada served in gen -z cafes all over Mumbai, Maharashtra , India . It gives you the texture of a crispy vada , without frying it .

Cooksnap
@Anamika Banerjee

Saved

Ingredients

10 minutes

Makes 4 waffles

1/2 cupgreen moong dal with skin
1/2 cupurad dal
2 tspbesan
3green chillies
1 inchginger piece
1/2 tspasafoetida
to tastesalt
Preparation of curd Mixture : 👇
1curd
1 tspsugar
to tastesalt
Other ingredients:👇
oil
1 tsp Eno fruit salt & 1 tsp waterEno fruit salt & water
1 litrewarm water mixed with salt
Toppings / Masalas : 👇
Chat Masala
Red Chilli Powder
Roasted Cumin Powder
Sweet tamarind chutney
Green coriander chutney
Masala / plain boondi (for crunch)
Chopped coriander

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Steps

10 minutes

1

Wash both the dals thoroughly & soak them in enough water for 3 hours.
2

Drain the water, take the dals, green chillies, ginger, besan, asafoetida & salt.Grind to a smooth thick paste using very little water.
3

Remove in a bowl. Keep aside.
4

Prepare curd mixture : Take fresh curds in a bowl, add salt & sugar.Whisk. Refrigerate till use.
5

Waff - vada : Pre - heat the waffle iron. Grease the iron plates well. Pour ladleful semi - thick batter into the waffle iron plates. Put a few drops of oil on top so the mixture does not stick on the top.
6

Close the lid & cook the waffle - vada for 10 minutes or till crispy. Remove the waffle - vada on the wire rack & cool.
7

Take warm water in a bowl.Add salt & mix. Add 1 waffle - vada in it & soak for 5 - 7 minutes. Squeeze out the water gently from the waffle - vada taking care that the waffle - vada does not break. Keep aside
8

Assemble : Take 1 waffle - vada on a serving dish. Pour chilled curds on top. Put dots of 2 chutneys on top, chat masala, red chilli powder & cumin powder. Garnish with masala boondi & coriander. Serve immediately. Make another waffle - dahi vada the same way & relish it on a hot summer evening.

Tips

1) You can avoid soaking the waff - vada in warm salted water but I have soaked it to make it softer & mouth - melting.
2) One can use any combination of dals for making waff - vada.For eg yellow moong dal with masoor dal / urad dal.Mix dals ( a combo of various dals can also be used.
3) This is a healthy , guilt - free famous Indian chat .
4) We like our waff - vada soaked & completely covered in the curd - mixture. You can use less of it , as per your choice.

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