Figure friendly recipe for Dahi wada and the yummiest Indian American picnic menu for summer!!
4th of July and picnics go hand in hand don’t they? This 4th of July weekend, we are excited to join our friends for a picnic. As our Indian American friends discuss the potluck picnic menu, we all decide on the ever popular bhel, Grilled corn bhel salad, Chutney and cucumber sandwiches and Dahi wada. Dahi wadas are so cooling in the hot summer sun!
Dahi wadas are fried dumplings that are generally made of soaked and ground urad dal. The dumplings are then soaked in a cooling yogurt (dahi) sauce and served cold or at room temperature.
The protein rich urad dal and yogurt make the dahi wada a healthy option….except that it is deep fried. So of course, you know me…..I had to try making them healthier.
Enter the aape or aebelskiver pan! Ta ~ da! These dahiwadas are made with just a drop of oil each and are soft and fluffy just like the deep fried ones. Check out the pictorial to see how easy they are to make.
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Non-Fried Dahi Wada
- 1 cup urad dal (black gram dal)
- ½ inch fresh ginger root, peeled
- 1 small green chili pepper
- Salt to taste
- About 2 ½ teaspoons of oil
- 2 cups of hot water
For the thin yogurt mixture-
- ½ cup plain yogurt
- 1 cup water
- ½ tablespoon sugar
- A pinch of salt
For the yogurt sauce
- 2 cups plain yogurt. I used homemade yogurt made with 2 percent milk
- 1 ½ tablespoons sugar
- 1 teaspoon cumin seed powder
- Salt to taste
To serve the Dahi Wadas-
- Homemade or store bought sweet tamarind date chutney
- Red chili powder or paprika
- Cilantro leaves
To Make the Non-Fried Dahi Wadas
- Wash the urad dal with several changes of water until the water runs clear. Soak it in 3~4 cups of water for about 8 hours. Drain the dal. Grind the dal in a blender with the ginger and the green chili pepper with minimum amount of water needed to blend the dal. Set aside for 6 to 8 hours.
- Add salt to the batter and whisk it well with a wire whisk.
- As shown in the step by step pictures,heat an appe or ebelskiver pan on medium heat and drizzle about ½ teaspoons of oil in the indentations, about a drop of oil in each indentation. Add about a tablespoon of the batter in each indentation Turn the heat to low, cover and let the wadas cook for about 3 to 4 minutes.
- Uncover, turn them, cover again and let cook for another 3 to 4 minutes on low or until the wadas are cooked all through and fluffy.
- Remove them from the aape pan, and drop them in the hot water. Let them soak for about 2 minutes.
- Combine all ingredients for the thin yogurt mixture and whisk well.
- Remove the soaked dahi wadas from the water, squeeze each wada between your palms to get rid of the excess water and drop them in the thin yogurt mixture.
- Repeat process with the remaining batter.
- To make the yogurt sauce, whisk together the yogurt (dahi) water, cumin seed powder, sugar and salt. This can be made in advance and refrigerated.
- To serve the dahi wadas, remove from the thin yogurt mixture on to a serving plate, top with the yogurt sauce, the sweet tamarind date chutney, the red chili or paprika powder and the cilantro leaves.
Do you like my red white and blue dahi wadas for this 4th of July? Do try this recipe for protein rich, cooling and figure friendly dahi wadas and let me know how you like them.
Wishing you all a happy 4th of July!