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low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |

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Tarla Dalal

 09 November, 2022

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Table of Content

About Low Calorie Dahi Vada, Dahi Bhalle down arrow
Ingredients down arrow
Methods down arrow
Like low cal dahi vada down arrow
What is low calorie dahi vada made of ? down arrow
Soaking urad dal down arrow
Batter for low cal dahi vada down arrow
Making curd mixture down arrow
Making non fried dahi vada down arrow
Serving non fried dahi vada down arrow
Tips for non fried dahi vada down arrow
Benefits of low cal dahi vada down arrow
Nutrient values down arrow

low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with 41 amazing images. 

Low Calorie Dahi Vada: The Guilt-Free Classic

 

The Low Calorie Dahi Vada is a genuine blessing for all calorie watchers. This recipe successfully transforms the all-time favorite street food into a healthy no fry dahi bhalle option without sacrificing flavor. Instead of deep-frying in oil, the vadas are cooked dumplings that are then dunked in thick yogurt and a savory spice mix. This simple change makes the dahi vada a guilt-free classic that can be enjoyed occasionally without worrying about excess calories.

 

 

Preparing the Flavorful Vada Batter

 

The key to the soft, flavorful vada is in the batter. The base uses 1/2​ cup urad dal (split black lentils), which has been soaked for 2 hours and drained. This dal is combined with 1/2 tsp roughly chopped ginger (adrak), 1/2 tbsp roughly chopped green chillies, and salt to taste. Blend this mixture in a mixer to a smooth paste using approximately 1/2  cup of water}. The batter is then transferred to a deep bowl, ready for cooking.

 

 

The Healthy "No-Fry" Cooking Method

 

The central innovation of this recipe is the cooking method. You can make these non fried dahi vada easily without an appe mould, using a regular tava. Heat a broad non-stick pan and grease it with 1/2​ tsp of oil. Put 1 1/2 tbsp of the batter on the pan, cover with a lid and cook on a slow flame for 1 to 2 minutes. Then, turnover, cover again, and cook again on a slow flame for 4 to 5 minutes until it’s fully cooked. This process is repeated to make three batches, using minimal oil.

 

 

The Soaking and Curd Preparation

 

Once the vadas are cooked, they need to be softened. Put them in a bowl with enough water and allow them to soak for 5 minutes. Soak and squeeze the vadas just before serving to prevent them from disintegrating. Separately, prepare the cooling curd mixture: 1 1/2 cups whisked thick curds (dahi)  are mixed with 2 tbsp milk and a pinch of salt. The milk thins the curd slightly, and the use of thick curds ensures the final dish maintains a creamy texture.

 

 

Ideal for Weight Loss and a Healthy Snack

 

This low-calorie version is an excellent choice for weight loss and serves as a highly healthy snack. The use of minimal oil eliminates the large amount of saturated fat and calories found in traditional fried vadas. Furthermore, the main ingredient, urad dal, is a rich source of protein and fibre, both of which promote satiety (a feeling of fullness). This high-protein, low-fat content makes the non fried dahi vada a very nutritious option that supports muscle maintenance and controlled calorie intake.

 

 

Assembling and Serving the Dahi Vada

 

To serve the low calorie dahi vada, arrange the vadas just before serving for the best flavors. Place 4 vadas in a serving plate, then top evenly with the curd mixture. Drizzle with 1 tbsp of khajur imli ki chutney and 2 tsp green chutney. Finally, sprinkle with chilli powder, cumin seeds (jeera) powder, and garnish with 1 tbsp of finely chopped coriander (dhania). Serve the low calorie dahi vada immediately for an explosion of tangy, spicy, and cool flavors!


Enjoy low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle | with detailed step by step images.

Tags

Soaking Time

2 hours

Preparation Time

15 Mins

Cooking Time

20 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

35 Mins

Makes

3 servings

Ingredients

For The Vadas

To Be Mixed Into A Curd Mixture

For Serving

For The Garnish

Method

For the vadas
 

  1. Combine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
  2. Transfer the batter into a deep bowl and keep aside.
  3. Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 1/2 tbsp of the batter , cover with a lid and cook on a slow flame for 1 to 2 minutes.
  4. Turnover, cover with a lid and cook again on a slow flame for 4 to 5 minutes.
  5. Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside.
  6. Repeat steps 3 to 5 to make 2 more batches. Keep aside.

How to proceed
 

  1. To serve the low calorie dahi vada, place 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture.
  2. Repeat step 1 to make 2 more servings.
  3. Serve the low calorie dahi vada immediately.

Low Calorie Dahi Vada, Dahi Bhalle recipe with step by step photos

like low cal dahi vada

 

    1. like low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |  There are different types of vadas, but the most famous one is made of urad batter. Many vadas require you to soak and grind the ingredients, although generally there is no fermentation required. The consistency of the batter will also vary. While the Urad Dal Vada requires a smooth batter, the Chana Dal Vada or famous Masala Vada requires a coarse grind.
what is low calorie dahi vada made of ?

 

    1. what is low calorie dahi vada made of ? is made from 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained, 1/2 tsp roughly chopped ginger (adrak), 1/2 tbsp roughly chopped green chillies, salt to taste, 3/4 tsp oil for greasing, 1 1/2 cups whisked thick curds (dahi), 2 tbsp milk and a pinch of salt. See below image of list of ingredients for low calorie dahi vada.
soaking urad dal

 

    1. Put the urad dal in a bowl.
    2. Cover with water and wash the urad dal. You can see the dirt. Wash the urad dal 2-3 times in water.
    3. The dal is now clean.
    4. Cover and soak it in enough water for atleast 2 hours. If you soak for less time, then the vada will turn out hard. 2-3 hours of soaking is ideal for urad dal. More than that or overnight soaking is not required and causes dal to soak more water unnecessarily. 
    5. Urad dal after soaking.
    6. Drain.
    7. Washed and soaked urad dal.
batter for low cal dahi vada

 

    1. In a mixer put the soaked urad dal.
    2. Add 1/2 tsp roughly chopped ginger (adrak).
    3. Add 1/2 tbsp roughly chopped green chillies.
    4. Add salt to taste. We added 1/4 tsp salt.
    5. Add 1/2 cup water.
    6. Blend to a smooth paste.
    7. Transfer the batter into a deep bowl and keep aside.
making curd mixture

 

    1. In a bowl put 1 1/2 cups whisked thick curds (dahi). take curd mixture images from https://www.tarladalal.com/oats-and-moong-dal-dahi-vada-39719r
    2. Add 2 tbsp milk.
    3. Add salt to taste. We added 1/4 tsp salt. 
    4. Mix well and keep aside.
making non fried dahi vada

 

    1. To make healthy dahi vada | grease the appe moulds with ½ tsp of oil.  https://www.tarladalal.com/oats-and-moong-dal-dahi-vada-39719r make in appe mould
    2. Pour approx. 1½ tbsp of the batter into each mould. 
    3. Cover with a lid and cook on a medium flame for 1 1/2 minutes or till they turn golden brown in colour.
    4. Vadas after cooking.
    5. Grease the top of the vadas with oil. 
    6. Turn each vada upside down using a fork or 2 spoons. 
    7. Grease the top of the others side of the vadas with oil. 
    8. Cover and cook on the other side on a medium flame for 4 to 5 minutes or till they turn golden brown in colour. 
    9. Put vadas in a bowl with enough water and allow them to soak for 5 minutes.
    10. Squeeze out the water.
    11. Keep aside.
serving non fried dahi vada

 

    1. To low calorie dahi vada recipe | non fried dahi vada | healthy no fry dahi bhalle |  make in a serving bowl put 3 to 4 non fried vadas.
    2. Cover the vadas with curd mixture.
    3. Top with 1 tbsp of khajur imli ki chutney.
    4. Put 2 tsp green chutney.
    5. Sprinkle little chilli powder.
    6. Sprinkle cumin seeds powder.
    7. Sprinkle 1 tbsp of coriander evenly over the curd mixture.
    8. Serve low calorie dahi vada | non fried dahi vada | healthy no fry dahi bhalle |  immediately.
tips for non fried dahi vada

 

    1. If you don't have appe mould, you can also make the vadas in tava.
    2. Arrange the dahi vadas just before serving.
    3. Serve the vadas immediately for the best flavours.
    4. You can also add pomegranate seeeds.
benefits of low cal dahi vada

 

    1. Low Cal Dahi Vada is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
      1. Calcium.  See Calcium rich recipes : Calcium  is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts and ragi. Required from kids to adults. 47% of RDA.
      2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 46% of RDA.
      3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 26% of RDA.
      4. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 24% of RDA.
      5. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
      6. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 19% of RDA.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy262 cal
Protein13.1 g
Carbohydrates26.4 g
Fiber4.1 g
Fat9 g
Cholesterol17.6 mg
Sodium34.8 mg

Click here to view Calories for Low Calorie Dahi Vada, Dahi Bhalle

The Nutrient info is complete

Your Rating*

user
Jayesh Gadda

Oct. 19, 2020, 5:25 p.m.

After making according to the receipe why the vadas turned out hard

5 
user
n_katira

May 11, 2020, 5:58 p.m.

Oh wow... great idea!! Now I can enjoy my favourite snack without the guilt of oil usually used for deep frying. i used low-fat curds to reduce the calorie and fat count further.

5 
user
SAROJ

April 9, 2016, 5:17 p.m.

I STEAM THE VADA THE SAME WAY AS YOU WOULD IDLI

5 
user
Jayesh Gadda

April 8, 2016, 7:22 p.m.

5 
user
Suchi

March 3, 2016, 7:20 p.m.

I use appe pan to make the vadas... That gives me a perfect shape as well.

5 
user
Shashi

April 22, 2013, 3 p.m.

I tried the receipe n v enjoyed it very much without feeling the guilt of cheating while on diet.

5 
user
Tarla Dalal

April 22, 2013, 3 p.m.

Hi Shashi, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Sandra

April 22, 2013, 2:57 p.m.

Question. You say to serve immediately after layering. Can you complete step 5 and store for a few hours in fridge before layering

5 
user
Tarla Dalal

April 22, 2013, 2:57 p.m.

Hi Sandra, You can make the vadas soak them in water and squeeze them and store them in the fridge, when you want to serve start layering it.

user

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