Healthy Oats & Moong Dal Dahi Vada – Vegan, Gluten-Free Chaat Snack

Oats and Green Moong Dal Dahi Vada Recipe

This Oats and Green Moong Dal Dahi Vada recipe combines the wholesomeness of green moong dal and oats with the tangy, creamy goodness of yogurt, making it a perfect light snack or starter for any occasion. This fusion recipe is ideal for those looking to enjoy a classic Indian treat with a healthy twist. With its delicate balance of flavors, this dish is a hit at festive gatherings like Holi, Diwali, or a casual Chaat Party, and can be enjoyed as a vegetarian snack. Let’s dive into this nourishing and crispy delight that is sure to leave everyone asking for more.

Ingredients

Preparation Time: 500 minutes (8 hours for soaking + 20 minutes for chilling)

Cook Time: 60 minutes

Total Time: 560 minutes (includes soaking and chilling time)

Servings: 4

Cuisine: North Indian

Course: Snack

Diet: Vegetarian

Instructions

1. Soaking the Dal:

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   • Begin by soaking the green moong dal and urad dal in water for about 8 hours or overnight. This step is crucial as it softens the dal and prepares it for grinding.

2. Grinding the Dal:

   • After soaking, drain the water and transfer the dal to a blender or mixer grinder. Grind the dal to a smooth paste, adding a little water if necessary to achieve the right consistency. The batter should be thick but smooth, with a light, airy texture.

3. Incorporating Oats:

   • Once the dal mixture is ready, add the roasted instant oats to the batter. The oats will help to bind the mixture together and add a nice texture to the vadas. Stir the oats well into the batter and let it rest for a few minutes while you prepare the yogurt mixture.

4. Making the Dahi Mixture:

   • In a large bowl, whisk together the curd (yogurt) and some water to create a smooth, slightly thin yogurt consistency. Add sugar to the yogurt and whisk again to dissolve the sugar completely. Place this mixture in the refrigerator to chill while you prepare the vadas.

5. Frying the Vadas:

   • Heat a Kuzhi Paniyaram Pan or any pan with deep indentations on medium heat. Once hot, add a little oil to each of the indentations.
   • Add salt and baking soda to the dal-oats batter and mix well. This addition will help the vadas become light and fluffy.
   • Drop about a tablespoon of the batter into each indentation, ensuring the batter fills the holes. Cover the pan and cook the vadas for about 2 minutes. Flip the vadas carefully and cook for another 2 minutes until they are golden brown and crispy on all sides.

6. Soaking the Vadas:

   • Once the vadas are crispy and cooked, remove them from the pan and immediately place them in the chilled dahi (yogurt) mixture. Let the vadas soak in the yogurt for about 20 minutes to absorb the flavors and soften slightly.

7. Serving the Dahi Vada:

   • After the vadas have soaked, remove them from the yogurt mixture and transfer them to a serving platter.
   • Garnish with tamarind & dates chutney and dhaniya pudina chutney for a sweet and tangy kick. Sprinkle chaat powder on top for added flavor and an extra zing.

Serving Suggestions

Serve the Oats and Green Moong Dal Dahi Vada as a delightful starter or snack at any special gathering, whether it’s a festive occasion like Holi or a casual Chaat Party. You can pair these vadas with other popular Indian chaat items like Bhel Puri, Pani Puri, or Sev Puri for a complete chaat experience. The combination of crunchy, savory vadas soaked in cool, creamy yogurt with chutneys is sure to satisfy your taste buds and leave your guests coming back for more.

This unique recipe offers a healthier alternative to traditional Dahi Vada by incorporating green moong dal and oats, both of which add nutritional value and fiber to the dish. The green moong sprouts not only enhance the taste but also bring added freshness and crunch. Whether you’re preparing it for a special occasion or as a snack on a regular day, this Oats and Green Moong Dal Dahi Vada will become a favorite in your recipe collection.