Oats and Moong Dal Dahi Vada (Healthy Snack) Video by Tarla Dalal

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Our Indian snacks, especially the savoury ones, have a knack of making one overeat, only to feel guilty later. Not if you make them the smart way, at home. Oats and Moong Dal Dahi Vada is one such brilliant snack – a non-fried version of dahi vadas, which can be enjoyed without any guilt! Fibre from the oats and calcium from curds makes this a nourishing yet low-fat treat. Being so flavourful by itself, it does not even require calorie-laden meetha chutney for serving.

Recipe Description for Oats and Moong Dal Dahi Vada

Soaking Time: overnight
Preparation Time: 5 mins
Fermenting Time: 3 to 4 hours
Cooking Time: 8 mins
Makes 5 servings
Show me for servings

Ingredients

For The Oats and Moong Dal Vadas (makes 15 Vadas)
2 tbsp roasted and powdered quick cooking rolled oats
1/2 cup urad dal (split black lentils)
1/4 cup green moong dal (split green gram)
salt to taste
1/4 tsp baking powder
1/2 tsp oil for greasing

To Be Mixed Together For The Salted Curds
1 1/4 cups low fat curds (dahi)
salt to taste

Other Ingredients
2 1/2 tsp cumin seeds (jeera) powder
2 1/2 tsp chilli powder

Method

For the oats and moong dal vadas

To make {span class="bold1"}oats and moong dal dahi vada{/span}, wash and soak the urad dal and moong dal overnight in enough water.
Next day, drain and blend in a mixer to a smooth paste using ¼ cup of water.
Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours.
Add the powdered oats, salt and baking powder and mix well.
Grease the appe moulds with ½ tsp of oil and pour approx. 1½ tbsp of the batter into each mould.
Cover with a lid and cook on a medium flame for 1 minute or till they turn golden brown in colour.
Turn each vada upside down using a fork and cook on the other side on a medium flame for 2 to 3 minutes while turning the side or till they turn golden brown in colour.
Repeat steps 5 to 7 to make vadas out of remaining batter.
Soak the vadas in enough water in a deep bowl for 20 minutes. Thereafter, squeeze out all the water from each vada by pressing them in between your palms. Keep aside.

How to proceed