Our Indian snacks, especially the salty/spicy ones, have an aptitude of making one overeat, only to feel guilty afterwards. Not if you make them the smart way, yes, at your home only. Moong Dal Dahi Vada with Oats is one such awesome snack – a non-fried form of dahi vadas, which can be relished without thinking of any such guilt! Oats are super rich in soluble fibers which help in lowering cholesterol levels. These soluble fibers help in the increment of intestinal transit time and reduce glucose absorption. Oats also contain lipid overcasting agent, beta glucan. An extremely healthy breakfast option - you can spruce your oats with crunchy nuts and fruits. Fibre from the oats and calcium from curds makes this a nourishing yet low-fat treat. Being so very flavourful by itself, it does not even require calorie-laden sweet chutney for serving.
- For the oats and moong dal vadas (makes 15 Vadas)
- 2 tbsp powdered and roasted oats
- 1/2 cup urad dal (split black lentils)
- Salt to taste
- 1/4 cup green moong dal (split green gram)
- 1/4 tsp baking powder
- 1/2 tsp oil for greasing
- To be mixed together for the salted curd
- 1 1/4 cups low-fat curd (dahi)
- Salt to taste
- 2 1/2 tsp cumin seeds (jeera) powder
- 2 1/2 tsp chilli powder
- First wash and soak the moong dal and urad dal overnight in enough water.
- The next day, blend and drain them in a mixer to a flat paste using ¼ cup of water.
- Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours.
- Add the grated oats, baking powder and salt (according to the intake). Then mix well.
- Grease appe moulds with ½ tsp of oil and pour approx. 1½ tbsp of the batter into each mould.
- Cover with a lid and cook on a medium flame for three or four minutes or till they turn golden brown in colour.
- Turn each of the vada upside down using a cook and the fork on the other side on a medium flame for a few more minutes or till they turn golden brown in colour.
- Repeat the steps to make more vadas in two more batches.
- Then, soak the vadas in fairly enough water into a deep bowl for at least 20 minutes. After that, crunch all the water from each vada by pressing them in between your palms. Keep aside.