Need some inspiration for a Navratri recipe? Here is a surprising twist on the classic Dahi Bhalla recipe. These Vrat Dahi Vada or Dahi Bhalla prepared with potatoes, kuttu ka atta and cooked the same way like the traditional ones but minus the lentils. Trust me; they taste equally good and delicious. Can be easily customized to suit the vegan diet!
Ingredients
- 2 potatoes, boiled ,cooled, peeled and grated.
- 1 tsp ginger, minced
- 1 tsp Green chilies, minced, optional
- 2 tsp chopped cilantro/dhania/coriander
- 1/4 cup Kuttu ka atta/Buckwheat flour, or as needed to bind
- Salt as needed, I used about a teaspoon
- 2 cups whipped Dahi, yogurt
- 1/2 to 3/4 tsp sugar,for yogurt
- 1/2 tsp salt for yogurt
Method:
- Whip dahi/yogurt with sugar and salt and keep aside.
- To the boiled,grated potatoes add salt, ginger, green chilies, cilantro and kuttu flour/Buckwheat flour to make a dough and leave aside for 20 minutes.
- Heat the appe pan, add a few drops of ghee/oil in each cavity and make small discs/vadas and brown on both sides.
- Dunk the vadas in whipped dahi/yogurt and top with chutneys, lal mirch/red chili powder and roasted cumin/ bhoona jeera powder.
Notes
Adjust Kuttu flour/buckwheat flour as needed to make a dough. For me 1/4 cup was enough to bind the potatoes.
