Recipes · Pakistani · Snacks
Dahi Vada
One serving has 357 kcal and 14 g protein, and at least a fifth of a woman's daily need of copper (47%), magnesium (41%), vitamin K (38%), phosphorus (37%), manganese (36%) and fiber (26%). Ready in 286 minutes.
- Preparation: 250 min
- Cooking: 36 min
- Makes: 1 serving (197 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 40 g Urad dal, dried
- 100 g Yogurt, plain
- 15 g Vegetable oil
- 0.5 g Cumin
- 0.3 g Cayenne pepper
- 5 g Tamarind pulp
- 3 g Sugar
- 1 g Salt
- 30 g Water
- 2 g Cilantro, fresh
Method
- Soak the urad dal in water for at least 4 hours, then drain and grind to a thick, smooth, fluffy batter with a little water.
- Whisk the batter well to add air, then drop small spoonfuls into hot oil, heated to 180°C (350°F), and deep-fry for 3-4 minutes, turning, until golden and cooked through; drain.
- Soak the fried dumplings (vadas) in warm water for 10 minutes to soften, then gently squeeze out the excess water.
- Whisk the yogurt with the salt and a splash of water until smooth and pourable, then submerge the vadas in it and let them soak for at least 20 minutes.
- Warm the tamarind pulp with the sugar and a splash of water into a thin chutney, and drizzle it over the vadas along with the cumin and cayenne.
- Scatter with cilantro and serve chilled.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 357 kcal | 17% |
| Carbohydrates | 34.8 g | |
| Water | 126 mL | |
| Fiber | 7.8 g | 26% |
| Protein | 13.9 g | 29% |
| Tryptophan | 0.13 g | |
| Threonine | 0.49 g | |
| Isoleucine | 0.7 g | |
| Leucine | 1.2 g | |
| Lysine | 0.99 g | |
| Methionine | 0.25 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.78 g | |
| Tyrosine | 0.49 g | |
| Valine | 0.85 g | |
| Histidine | 0.37 g | |
| Fat | 19.1 g | |
| Monounsaturated | 4.4 g | |
| Polyunsaturated | 9.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.7 g | |
| Saturated | 4.5 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 13 mg | |
| Calcium | 188 mg | 19% |
| Copper | 0.42 mg | 47% |
| Iron | 3.6 mg | 20% |
| Magnesium | 127 mg | 41% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 257 mg | 37% |
| Potassium | 605 mg | 13% |
| Selenium | 5.6 µg | 10% |
| Sodium | 453 mg | |
| Zinc | 2 mg | 25% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 0.82 mg | 6% |
| Pantothenic acid (vitamin B5) | 0.77 mg | 15% |
| Pyridoxine (vitamin B6) | 0.16 mg | 12% |
| Folate (vitamin B9) | 95.7 µg | 24% |
| Cobalamin (vitamin B12) | 0.37 µg | 15% |
| Choline | 16.2 mg | 4% |
| Vitamin A | 40.8 µg | 6% |
| Vitamin C | 1.5 mg | 2% |
| Vitamin D (D2 + D3) | 2 IU | 0% |
| Vitamin E | 1.4 mg | 10% |
| Vitamin K | 34.4 µg | 38% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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