Piping Pot Curry · by Meeta Arora★ 4.9 (21)
Dahi Vada (Dahi Bhalla Chaat)
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 13%
CARBS 19G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 9G44% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft lentil fritters soaked in creamy yogurt and topped with sweet and spicy chutneys. This beloved Indian street food is perfect as an appetizer or light meal at celebrations.
starterindianbeans🌀 blender🍜 wokgluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3/4 cup Split Skinned Black Gram Lentils (Urad dal)
- 3 tablespoon Split Yellow Lentils (Moong Dal)
- 1 Green Chili Pepper
- 1 inch Ginger
- 1/2 teaspoon Salt (adjust to taste )
- Oil (for frying vada )
- 2 cups Yogurt (chilled)
- 1/4 teaspoon Salt (adjust to taste )
- 1/2 teaspoon Sugar (adjust to taste )
- 1/4 cup Tamarind Chutney (to taste )
- 2 tablespoon Mint Cilantro Chutney (to taste )
- 1/2 teaspoon Roasted Ground Cumin (Jeera powder)
- 1/4 teaspoon Kashmiri red chili powder
- Cilantro leaves (chopped, to garnish)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 13%
CARBS 19G43% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 9G44% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 295mg
- Total sugar
- 7g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 82mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.