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Non-Fried Instant Dahi Vada Chaat – Appe Pan Recipe (Made with Gits Pack)

Non-Fried Instant Dahi Vada Chaat – Appe Pan Recipe (Made with Gits Pack)

I haven’t met any Indian who doesn’t love Chaat. We are crazy about it. It is one of the most popular Indian street foods that everybody loves. People of every age group crave it. It is that delicious. Dahi Vada Chaat is something that I always make at home. And when you cheat a little and use ready mix, it becomes very simple, quick, and easy to make.

This recipe includes non-fried vadas (made in Appe Pan), curd, chutneys, pomegranate, and some garnishings. I do not deep-fry vadas for dahi vada chaat. When I make it in Appe pan, they feel a much lighter and healthier version of this chaat.

And believe me when I say this – it finishes in a few seconds only. I am drooling even while writing. 🙂

What is Chaat?

Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy.

Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Puri, Raj Kachori, etc.

What is Dahi Vada Chaat?

Dahi Vada Chaat (or Dahi Bhalle) is one of the most loved Indian Steet foods or Indian chaats. You will find it in almost every street or corner in India. It includes many different components like deep-fried vadas (soaked in water), curd, coriander leaves, tamarind chutney, green chutney, chaat masala, roasted cumin seeds powder, and pomegranate.

Vada is made using a batter of soaked lentils (urad or black gram dal) which is deep fried and then soaked in water until soft. To serve, these deep-fried vadas are topped with different components which make them irresistible. It is usually made during the Indian festive season or when you have guests coming over.

Components of Dahi Vada Chaat

You need to prepare the following things for the recipe:

  1. Vadas – You can make it at home from scratch but I like to simplify my work by buying Gits Dahi Vada Premix from the store. You simply need to mix it with water and fry. I prefer to fry in Appe pan but you can deep-fry or bake too. The consistency of the batter will change accordingly.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. I even use it for samosas, cutlets, or sandwiches. It can be stored in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, coriander leaves, red chili powder, roasted cumin powder, pomegranate, and chaat masala.

It seems like a lot of components but they do not take much time to prepare. Also, most of these components can be prepped or cooked ahead. There is something about homemade Dahi Vada chaat that you can eat a lot in one sitting and still don’t feel heavy at all.

Benefits of making Non-Fried Vadas (or Bhalla)

If you are someone like me who doesn’t like deep frying food unless it is very much necessary for the recipe like to make chhole poori or bhaturas. I just can’t make them without deep frying. So, I saved my deep-frying quota only for these couple of recipes. Otherwise, I always prefer non-fried methods like baking or using Appe pan.

Here are the reasons I don’t deep fry (until necessary):

  1. Deep-fried food feels heavy and oily after eating it.
  2. Choosing alternative methods instead of deep-frying makes you feel that you are opting for healthier options.
  3. The biggest reason of all is that the oil becomes unhealthy after reaching the temperature of deep-frying. We are not supposed to use the oil again for cooking. But obviously, we can’t even discard the oil. So, we consume unhealthy oil. With alternative methods, you can prevent that.
  4. Using alternative methods is much easier. To make vadas, you simply need to heat the Appe pan, oil it, and pour the batter into each mold. Flip and cook from both sides.

Does it taste like regular deep-fried dahi vada?

Yes. Absolutely. It tastes exactly like regular dahi vadas. In fact, you can even tell the difference if they are deep-fried or not. Basically, with this recipe, you are getting the exact same taste with a healthier twist. Isn’t it amazing?

Can we bake Vadas instead of frying?

Yes. Of course.

Baking vadas is also a very easy and simple method. You just need to fill the batter in a muffin tray or a silicone mold tray and bake until well cooked. One of my friends uses this method. You can try her recipe. Click here for Baked Dahi Vada.

How to store Vadas?

You can refrigerate these vadas for a couple of days. Since they are soaked in water, it is better to use them within 2 to 3 days. Put them in a container and close the lid. You can even put them in a bowl and cover them with a damp cloth. Covering is important otherwise they will become dry.

Can we freeze Vadas?

Yes. Of course. These Vadas are freezer-friendly. You can put them in an air-tight container or a zip-lock bag and store them in a freezer for up to a month. Thaw them in the refrigerator overnight or until soft before serving.

Is this recipe Vegan?

Yes. All the ingredients used in the recipe are plant-based and vegan. If you are a vegan or vegetarian, you can enjoy this recipe. The only dairy component in the recipe is curd or yogurt. You can use any plant-based curd. My preferred option is coconut yogurt.

If you do not want to use plant-based curd, use any dairy curd (not vegan) of your choice.

Easy Swaps

  1. Jaggery – Instead of jaggery in the tamarind chutney, you can use sugar or date syrup as needed. You can even use a mix of jaggery and sugar.

More Chaat Recipes – just as good

  1. Bombay Style Sukha Bhel (Dry Bhel Puri)
  2. Baked Pani Puri
  3. Dahi Papdi Chaat
  4. Baked Dahi Puri Chaat

Non-Fried or Baked Recipes

  1. Baked and Eggless Donuts
  2. Non-Fried Veg Spring Rolls
  3. Baked Potato Cheese Balls
  4. Non-Fried Vada Pav
  5. Non-Fried Veg Manchurian Gravy

Now grab all the ingredients because you are ready to make this flavorful and delightful Dahi Vada Chaat at home. I am sure you and your family will enjoy it. Try this delicious Indian vegetarian/vegan snack and be ready to grab all the appreciation coming your way. You can serve them as an evening snack or a starter before meals. In India, it is even served along with the meals.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love

Richa

Non-Fried Instant Dahi Vada Chaat – Appe Pan Recipe (Made with Gits Pack)

Non-Fried. Delicious. Tempting.

Dahi Vada Chaat is a soul food and when you make it without deep-frying, it becomes much lighter and non-greasy. You can have a lot and won't feel anything. They taste exactly the same as deep-fried dahi vada. You can't tell the difference.

Why Deep-Fry when you can Bake? :)

10

Servings

15 min

Prep Time

40 min

Cook Time

55 min

Total Time

Courses


Ingredients

Tamarind Chutney (Saunth)

Green Chutney

Seasoned Curd

Vadas ( approx. 40 pieces)

Other Ingredients (per serving)

Steps

Tamarind Chutney (Saunth)
  1. In a saucepan, heat oil and add asafoetida to it. Saute for a couple of seconds only.
  2. Then add the rest of the ingredients. Mix well and let it come to a boil on high flame. 
  3. Once it comes to a boil, lower the flame and let it cook till it is reduced to half and thickens. It would take around 20 to 30 minutes. Keep stirring in between.
  4. Once cooked, remove it from the flame and let it cool completely. 
  5. It thickens further on cooling.
Green Chutney
  1. Add all the ingredients in a blender. Blend until smooth. 
Seasoned Curd
  1. Mix all the ingredients and refrigerate to serve cold. Adjust the seasonings as needed. 
  2. Seasoned curd is better than plain and unsalted curd. It enhances the taste even more.
  3. Make sure the curd is thick and pourable. Add water to adjust the consistency of the curd.
Vadas (No Deep-Frying)
  1. In a bowl, mix Gits Dahi Vada premix with water. Mix until well combined, cover and let it rest for 10 minutes.
  2. Heat your Appe Pan and brush oil in each mold. 
  3. Keep the flame on medium-low and pour the batter (1 to 2 Tsp) into each mold. Do not over-fill the mold as these vadas rise up on cooking. 
  4. The quantity of batter in each mold depends on the size of the pan. Fill just enough that they do not come out of the mold.
  5. Once they are cooked from one side (in about a minute or two), flip using a small spoon or fork and cook from the other side too. 
  6. It needs to be lightly brown from both sides.
  7. Once done, take them out of the pan and soak in water. Repeat the same with the rest of the batter.
  8. Cooking time depends on the thickness of the pan. I have cast-iron pan and once heated takes very less time to cook. Total time to cook 40 to 50 vadas - 15 minutes.
  9. Soak all the vadas together in a large bowl until they absorb water and become soft (around 30 minutes).
  10. Once they are soft, squeeze out the water by gently pressing them in between your palms. 
  11. Serve right away or refrigerate to cool completely.
Serving (per plate)
  1. In a bowl, place 4 to 5 vadas. 
  2. Top them up with seasoned curd. Cover each vada with the curd. 
  3. Pour some tamarind chutney (around 2 Tsp) and green chutney (1 tsp) on top.
  4. Season them with chaat masala, red chili powder, and roasted cumin powder. Garnish with chopped coriander leaves and pomegranate. Serve and enjoy. 
  5. Adjust the toppings and seasonings as needed.
Notes
  1. &gt; The batter consistency should be pourable. The thick batter makes hard vadas and the thin batter would be difficult to cook and flip.

FAQs

What is Chaat?
+
Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy. Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Puri, Raj Kachori, etc.

What is Dahi Vada Chaat?
+
Dahi Vada Chaat (or Dahi Bhalle) is one of the most loved Indian Steet foods or Indian chaats. You will find it in almost every street or corner in India. It includes many different components like deep-fried vadas (soaked in water), curd, coriander leaves, tamarind chutney, green chutney, chaat masala, roasted cumin seeds powder, and pomegranate. Vada is made using a batter of soaked lentils (urad or black gram dal) which is deep fried and then soaked in water until soft. To serve, these deep-fried vadas are topped with different components which make them irresistible. It is usually made during the Indian festive season or when you have guests coming over.

What are the components of Dahi Vada Chaat?
+
Dahi Vada Chaat contains the following components:
  1. Vadas – You can make it at home from scratch but I like to simplify my work by buying Gits Dahi Vada Premix from the store. You simply need to mix it with water and fry. I prefer to fry in Appe pan but you can deep-fry or bake too. The consistency of the batter will change accordingly.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. I even use it for samosas, cutlets, or sandwiches. It can be stored in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, coriander leaves, red chili powder, roasted cumin powder, pomegranate, and chaat masala.

What are the benefits of making Non-Fried Vadas (or Bhalla)
+
Below are the benefits of not deep-frying vadas for dahi vada:
  1. Deep-fried food feels heavy and oily after eating it.
  2. Choosing alternative methods instead of deep-frying makes you feel that you are opting for healthier options.
  3. The biggest reason of all is that the oil becomes unhealthy after reaching the temperature of deep-frying. We are not supposed to use the oil again for cooking. But obviously, we can’t even discard the oil. So, we consume unhealthy oil. With alternative methods, you can prevent that.
  4. Using alternative methods is much easier. To make vadas, you simply need to heat the Appe pan, oil it, and pour the batter into each mold. Flip and cook from both sides.
If you are someone like me who doesn’t like deep frying food unless it is very much necessary for the recipe like to make chhole poori or bhaturas. I just can’t make them without deep frying. So, I saved my deep-frying quota only for these couple of recipes. Otherwise, I always prefer non-fried methods like baking or using Appe pan.

What is Appe Pan?
+

Appe Pan is a pan that is traditionally used to make South Indian delicacies like Appe or Paniyaram. This pan contains small molds or cavity on its top surface. The molds are filled with the batter and cooked from both sides. The result is a small ball-shaped, golden-brown, cooked batter. These days, this pan is used to make non-fried dishes too like Pakoda, Vada, Manchurian, etc. It needs less oil and makes a healthier version of deep-fried recipes.

This pan is also used in other countries to make dishes like mini-pancakes, puffs, tokoyaki, etc.

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