How long does Baked Dahi Vada (Lighter) keep in the fridge?

Baked Dahi Vada (Lighter) keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Baked Dahi Vada (Lighter) ahead of time?

Yes. Baked Dahi Vada (Lighter) is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Baked Dahi Vada (Lighter)?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianSnack Mild

Baked Dahi Vada (Lighter)

Name: Baked Dahi Vada (Lighter)
Prep time: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1.5 cups urad dal, soaked 4 hours; 1 inch ginger; 2 green chillies; 1 tsp cumin seeds; 0.25 cup fresh coriander; 0.5 tsp asafoetida (hing); 3 cups thick yoghurt, whisked smooth; 0.25 cup tamarind-date chutney; 0.25 cup green chutney; 1 tbsp boondi or sev (optional topping); 1 tsp chaat masala; 1 tsp roasted cumin powder; 1 tbsp oil, for greasing baking tin; 0.75 tsp salt

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Baked dumplings in yoghurt

Time: 60 min
Serves: 4
Calories: 320 kcal
Protein: 20 g

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Method

1Drain dal, blitz with ginger, chilli, cumin, coriander, hing and a splash of cold water to a thick fluffy paste — beat by hand 2 minutes till light.
2Grease appe pan or mini muffin tray with a few drops of oil. Spoon batter in.
3Bake at 200 °C / 400 °F for 18-20 minutes till golden and a skewer comes out clean.
4Soak warm vadas in lightly salted hot water for 5 minutes; gently squeeze out the liquid.
5Beat yoghurt with salt and roasted cumin; place vadas in a wide dish, pour yoghurt over to cover.
6Drizzle both chutneys, dust chaat masala, optional crunchy topping. Chill 30 minutes before serving.

About this recipe

Use coconut yoghurt for the soak and a vegan tamarind chutney.

Ingredients

Method

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