Dahi Vade (no Onion Garlic)
Lunch • India
How to Make Dahi Vade (No Onion Garlic) – Traditional & Healthy Version
Dahi Vade, also known as Dahi Bhalla, is a beloved Indian snack that graces the tables during special occasions, family get-togethers, and festivals like Holi and Diwali. This delightful dish features soft, fluffy lentil dumplings soaked in creamy dahi (curd/yogurt) and topped with a medley of Indian spices and chutneys. The absence of onion and garlic makes it perfect for vrat (fasting) days and for those following a sattvic diet, without compromising on authentic Indian flavors. The cooling and tangy nature of dahi pairs beautifully with the mild heat and earthiness of the vade, delivering a burst of flavors in every bite. Dahi Vade is not just a treat for the taste buds but also an integral part of India's culinary heritage. From North India’s spicy version with generous use of chaat masala and tamarind chutney to the milder South Indian dahi vada served with coconut and curry leaves, this dish has many regional adaptations. Preparing Dahi Vade at home allows you to make it healthier and lighter, using minimal oil and fresh ingredients. It's a perfect addition to your lunch menu, offering a combination of protein-rich lentils and probiotic-rich dahi, making it wholesome and satisfying.
Ingredients(for 2 medium-sized vade with dahi and toppings)
- 1/2 cup Urad dal (split black gram) (Washed and soaked)
- 1/4 cup Moong dal (split green gram) (Optional for lighter vade) - optional
- 1.5 cups Dahi (curd/yogurt) (Fresh and thick)
- 1 Green chili (Finely chopped, adjust to taste) - optional
- 1/2 inch Ginger (Grated) - optional
- to taste Salt
- 1/2 tsp Black salt (kala namak)
- 1 tsp Roasted cumin powder (jeera)
- 1/2 tsp Red chili powder (Optional) - optional
- 2 tbsp Tamarind chutney (Imli ki chutney) - optional
- 2 tbsp Fresh coriander leaves (Chopped)
- for shallow frying Oil (Preferably cold-pressed)
Instructions
- 1
Wash and soak urad dal (and moong dal, if using) for 3-4 hours. Drain water completely.
5 minutes
Soaking helps in grinding a smooth, fluffy batter with less water.
- 2
Grind soaked dal with ginger and green chili to a thick, fluffy paste. Add minimal water.
5 minutes
Aerate the batter well to ensure soft vade.
- 3
Add salt to the batter and mix well. Wet your hands, shape small balls or discs.
2 minutes
Wet hands help to shape the batter easily.
- 4
Heat oil in a kadhai. Shallow fry the vade on medium heat until golden brown on both sides.
8 minutes
Shallow frying reduces oil intake and calories.
Why This Dish is Healthy
This Dahi Vade recipe is a healthy Indian snack because it uses minimal oil, is high in protein and fiber, and is free from onion and garlic, making it suitable for those following a sattvic or Jain diet. The probiotics in dahi support digestion and immunity. Homemade preparation allows you to control the quality of ingredients and avoid unhealthy additives.
Dahi Vade is rich in plant-based protein from urad dal and moong dal, making it a nutritious vegetarian option. The use of dahi (curd) adds probiotics, calcium, and vitamin B12, supporting gut health and strong bones. Shallow frying instead of deep frying significantly lowers the calorie and fat content, making it a lighter snack or lunch dish. The addition of spices like cumin and coriander enhances digestion, while the fiber in lentils aids satiety.
Pro Tips
- 💡Aerate the batter well for fluffier vade.
- 💡Soak vade in warm water before adding dahi for the softest texture.
- 💡Use fresh, thick dahi for the creamiest results.
Storage & Serving
Store leftover vade and dahi separately in airtight containers in the refrigerator for up to 2 days. Soak vade in dahi only before serving to keep them soft and fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
