Dahi vada: paleo, gluten-free, and dairy free

Dahi vada is traditionally a fried lentil dumpling served with yogurt and chutney. But here we are giving you a lentil-free recipe for those who can’t tolerate legumes or follow a paleo diet. In this recipe, we will bake the fritters in place of deep frying them.

Ingredients for making Dahi vada:

  1. Almond flour – 1 cup
  2. Arrowroot – ½ cup
  3. Coconut flower – ¼ cup
  4. Baking soda – ½ tsp
  5. Ginger (minced) – 1 inch
  6. Pepper (minced) – ½ tsp
  7. Salt – 1 tsp
  8. Cumin ground – ¼ tsp
  9. Full-fat coconut milk – 1 cup
  10. Ghee (melted) – 2 tbsp
  11. Raisin (chopped) – 4-5
  12. Cashew (chopped) – 6-7
  13. Dairy-free yogurt -1 cup
  14. Tamarind chutney – as per taste
  15. Green chutney – as per taste
  16. Kashmiri chili powder – for garnishing


  1. Firstly, preheat a donut hole maker or oven to 250 degrees F if using a donut pan.
  2. Then take a large bowl, add almond flour, arrowroot flour, coconut flour, baking soda, ginger, pepper, salt, cumin, coconut milk, and ghee and mix until turns into a smooth paste.
  3. Then, scoop the batter into a zip lock bag, seal the top, and cut one of the bottom corners.
  4. After that, fill the batter into the mold. Add cashew, and one raisin to the batter and fill the mold.
  5. Then cook for 15 min if baking in the oven or if using a donut machine then cook until the indicator light goes off.
  6. Now, remove them and let them cool on a wire rack.
  7. After that, put vadas into a bowl and pour dahi on top. Keep them in a fridge for at least 30 min to soak the dahi.
  8. Finally, garnish vada with chutney and Kashmiri chili powder and serve.

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