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:
- Almond flour – 1 cup
- Arrowroot – ½ cup
- Coconut flower – ¼ cup
- Baking soda – ½ tsp
- Ginger (minced) – 1 inch
- Pepper (minced) – ½ tsp
- Salt – 1 tsp
- Cumin ground – ¼ tsp
- Full-fat coconut milk – 1 cup
- Ghee (melted) – 2 tbsp
- Raisin (chopped) – 4-5
- Cashew (chopped) – 6-7
- Dairy-free yogurt -1 cup
- Tamarind chutney – as per taste
- Green chutney – as per taste
- Kashmiri chili powder – for garnishing
Method:
- Firstly, preheat a donut hole maker or oven to 250 degrees F if using a donut pan.
- 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.
- Then, scoop the batter into a zip lock bag, seal the top, and cut one of the bottom corners.
- After that, fill the batter into the mold. Add cashew, and one raisin to the batter and fill the mold.
- Then cook for 15 min if baking in the oven or if using a donut machine then cook until the indicator light goes off.
- Now, remove them and let them cool on a wire rack.
- 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.
- Finally, garnish vada with chutney and Kashmiri chili powder and serve.
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