Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using minimum water to keep paste moving freely. Add salt, cumin, and chilies.
Then start heating the oil, it needs to be quite hot. Drop large spoonfuls of batter into your hand. Form in traditional "donut" shape. Fry till golden brown.
Drop fried Vadas in water. Let it soak 3-4 minutes or until ready to serve.
Beat yogurt with milk. Add pepper, curry leaves, and ginger according to taste. Some people add mint or mango chutney to this as well. If you prefer it sweeter add a bit of Splenda.
Squeeze out water from the vada and pour spiced yogurt over the top.
Garnish with cilantro (coriander) leaves and some shredded carrot.
Makes about 12 dumplings and about 1 - 1./2 cups if sauce.
Each vada (and 2 Tbs sauce) contain an estimated:
Cals: 215, FatCals: 169, TotFat: 19g
SatFat: 3g, PolyFat: 11g, MonoFat: 5g
Chol: 2mg, Na: 117mg, K: 176mg
TotCarbs: 8g, Fiber: 4g, Sugars: 2g
NetCarbs: 5g, Protein: 4g
We enjoyed these during a recent trip to Delhi, India. This is a combination of several traditional Indian vada recipes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 12|
|Calories from Fat: 173 (70%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 1.3mg||0 %|
|Sodium 64.8mg||2 %|
|Potassium 243.5mg||6 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 7.4g|
|Protein 6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
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