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Imagine your favorite dahi vada: the soft, pillowy lentil fritters soaked in creamy yogurt, topped with tangy chutneys and a sprinkle of spices. Now, what if you could have all that incredible flavor in a convenient, healthier, and totally new form? Get ready to rethink this classic Indian street food, because we're transforming it into Dahi Vada Muffins, and the secret lies in one simple technique: steaming! Not only does this method make them incredibly soft and light, but it also means you can enjoy this beloved dish without a drop of oil, without sacrificing any of the deliciousness.
Dahi Vada is a beloved and ancient Indian snack, a type of "chaat" with a history that can be traced back centuries. While its core components—fried lentil fritters (vada) soaked in yogurt (dahi)—remain constant, there are distinct differences between the street food version and its homemade counterpart.
Street-style dahi vada is a sensory experience, a vibrant medley of flavors and textures. The vadas are typically served chilled, drenched in a thick, creamy, and often sweetened yogurt. They are then generously topped with a profusion of tangy tamarind chutney, spicy green chutney, and a sprinkle of spices like roasted cumin powder, red chili powder, and black salt (kala namak). The garnish can also include crunchy elements like sev or boondi, adding a delightful textural contrast. The street food version is known for its bold, "chaat-like" flavor profile—a perfect balance of sweet, sour, and spicy.
In contrast, homemade dahi vada often takes on a more nuanced and subtle character. The focus is on the tenderness of the vadas and the quality of the yogurt. The vadas are made fresh and are melt-in-the-mouth soft, often soaked in a lighter, well-seasoned yogurt. While the chutneys are still an essential part of the dish, they are often used more sparingly to allow the clean, mild flavor of the yogurt and the lentil fritters to shine. Home cooks have the flexibility to tailor the sweetness and spice levels to their personal preferences, and the dish is generally a more comforting and wholesome version of the street-side sensation.
So there you have it: a healthier, modern twist on a timeless classic. Steaming these Dahi Vada Muffins not only makes them incredibly light and airy but also transforms this beloved street food into something you can enjoy more often, right in your own kitchen. Whether you serve them as a unique appetizer for your next get-together or as a light and satisfying snack, this recipe proves that sometimes, the best innovations come from a simple change in technique. Give them a try, and let me know in the comments below what you think of this fun, new take on dahi vada! 😍👌🏻😋
Soaking time - 4 to 5 hours
Preparation time - 5 to 7 minutes
Steaming time - 25 to 30 minutes
Serves - 2 persons
Ingredients to make Steamed Dahi Vada Muffins:
1 1/2 cup split urad dal
Salt to taste
1 teaspoon finely chopped green chilli
1 teaspoon crushed ginger
1/4 teaspoon asafoetida
1 teaspoon fruit salt
To make whisked curd:
1 cup curd
1 tablespoon sugar
Salt to taste
To serve with:
Roasted cumin powder
Red chilli powder
Chaat masala
Black pepper powder
Sev
Masala Bundi
Finely chopped coriander leaves
Method to make Steamed Dahi Vada Muffins:
- Wash and soak urad dal in warm water for 4 to 5 hours.
- After that churn to make fine paste.
- Transfer it in a pot and add salt, green chilli, ginger and asafoetida to it.
- Add water to set consistency. Mix well.
- Add sufficient water in the steamer. And let it come to boiling temperature.
- At the same time add fruit salt in the urad dal mixture. Mix properly.
- Pour small portion of mixture to muffins liner. You can place aluminium muffin mould outside the Muffin liner for proper support.
- Place all muffin mould in hot steamer. Cover it.
- Steam for 10 to 12 minutes.
- Check and remove from steamer.
- Repeat the same for remaining.
- Let muffins cool at room temperature.
- When cool remove muffin liner carefully.
- Cut in two parts horizontally. Prik with for or knife and pour a spoon full of thin butter milk on both parts.
- Place in a container and cool in refrigerator for 3 to 4 hours.
- At the time of serving, place a muffin in a serving plate. Place lower part first and then apply whisked curd over it. Later apply sweet and green chutney as per your choice. Place upper part over it and again pour whisked curd, chutnies.
- Sprinkle dry masala over it as per choice. Sprinkle some sev and masala Bundi over it.
- At last garnish with finely chopped coriander leaves.
- Our guilt free Steamed Dahi Vada Muffins are ready to serve. Enjoy 😍😋
For thin butter milk:
- Mix 2 tablespoon curd to 500ml water. Add salt to taste and pinch of asafoetida(opt) to it and mix well. Keep in refrigerator.
For whisked curd:
- Mix sugar, salt and curd. Whisk properly and keep in refrigerator.
