• Home
  • Food
  • Healthy Twist to Traditional Dahi Vada: Chef Meghna's No Fry Recipe

Healthy Twist to Traditional Dahi Vada: Chef Meghna's No Fry Recipe

Discover Chef Meghna's innovative no-fry dahi vada recipe, offering a healthier and delightful alternative to the traditional deep-fried snack.

Meghna,Chef Meghna Instagram,Meghna Instagram,no fry dahi vada recipe,oil-free dahi vada recipe

Healthy Twist to Traditional Dahi Vada: Chef Meghna's No Fry Recipe

Photo Credit: Meghna Instagram

  • Chef Meghna is a food influencer
  • She creates simple, healthy and delicious recipes
  • Chef Meghna shares a no fry dahi vada recipe which is also delicious and

Dahi Vada is a beloved Indian snack, but its deep-fried nature often deters health-conscious foodies. Chef Meghna, a renowned food influencer, presents a no-fry dahi vada recipe that maintains deliciousness while being healthier. This recipe incorporates unique elements like cranberry curd and a special dahi vada masala, adding a nutritious and flavorful twist to the classic dish.

Chef Meghna's No Fry Dahi Vada Recipe


For Vada:

  • 1 cup urad dal
  • 1/4 cup moong dal
  • Ginger, green chilli
  • 1 tsp cumin seeds
  • a pinch of asafoetida
  • Salt
  • For Cranberry Curd:
  • 1/2 cup US Cranberries
  • Creamy curd
  • For Dahi Vada Masala:
  • 2 tbsp whole coriander, 1 tbsp cumin seeds, 10-12 peppercorns, 4-5 whole dry red Kashmiri chilies
  • A pinch of asafoetida, black salt, regular salt



  • Wash and soak urad and moong dal for 4 hours.
  • Grind with ginger, green chilli, cumin seeds, asafoetida, and water to a thick batter.
  • Beat the batter until fluffy, then test by dropping a small portion in water; it should float.
  • Cook in an Appe pan with a few drops of oil until golden and fluffy.

Cranberry Curd:

  • Soak cranberries in warm water for 30 minutes, then blend into a smooth paste.
  • Mix the cranberry paste into creamy curd.

Dahi Vada Masala:

  • Dry roast coriander, cumin, peppercorns, and red chillies.
  • Add asafoetida, black salt, and regular salt, then coarsely grind.


  • Soak cooked vada in salted asafoetida water for 30 minutes, then squeeze and place on a serving plate.
  • Drizzle generously with cranberry curd, and sweet and spicy chutneys.
  • Sprinkle with boondi, US cranberries, pomegranate, and the chatpata dahi vada masala.

Chef Meghna's no-fry dahi vada recipe is a game-changer for those looking to enjoy this classic snack without the guilt of deep frying. The addition of cranberry curd and a special masala elevates the dish with a burst of flavour and nutrition. This recipe is perfect for anyone seeking a healthier alternative to traditional Indian snacks while still indulging in their favourite flavours.

For the latest Influencer News and Interviews, follow WhosThat360 on X, Facebook, WhatsApp, Threads and Google News. For the latest interview videos, subscribe to our YouTube channel. You can also follow us on our WhatsApp channel.


  • 5 ★
  • 4 ★
  • 3 ★
  • 2 ★
  • 1 ★
Post Comment Post Comment

Related Influencer