Iftar recipes: Baked dahi vadas

Dahi vada is a delicacy we make in Ramadan and everyone simply loves it. You can make the all-time favourite dahi vada without deep frying in oil, a twist to the traditional recipe for a healthy version.

Ingredients
• 2 cups dhuli urad dal (white split dal)
• 1 teaspoon cumin
• A pinch of hing (asafoetida) optional
• 2 inch grated ginger
• 1 teaspoon chilli flakes
• Salt to taste
• 1 teaspoon baking powder
• Olive oil for greasing

Preparation
Wash and then soak urad dal for 4-5 hours or overnight. Strain the excess water and then grind together after adding cumin, hing, ginger, chilli flakes, and little water. Now add salt as per taste and baking powder and mix well. Now pour this batter in greased cupcake moulds (doughnut mould, silicon mould) and bake in preheated oven at 180C degrees for about 12-15 minutes. Check using toothpick if the centre is clear, then it’s done. Demould after it is completely cooled about 10 minutes.

Assembling dahi vada
Soak vada in lukewarm water. Take the soaked vadas and gently squeeze water and place them in a serving dish. Beat some fresh yoghurt, and honey to taste and mix and then pour over vadas. Sprinkle some roasted cumin powder and red chili powder, chat masala powder, and then garnish with some tamarind chutney and spicy green coriander chutney. Decorate with some pomegranate seeds.