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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.

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

Photo Credit: Meghna Instagram

Highlights
  • 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

Ingredients:

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

Preparation:

Vada:

  • 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.

Serving:

  • 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.
 

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