A healthy popular Indian appetiser Baked Kachhe Kele ke Dahi Vade

Baked Kachhe Kele ke Dahi Vade
How about baked dahi vadas to maintain your diet? A healthy popular Indian appetiser dahi vadas made with raw bananas.
Cuisine

- Indian

Serves

- 2

Cooking Time

-30-40 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • FOR Baked Kachhe Kele ke Dahi Vade
  • 1 cup Bengal gram
  • soaked
  • 1 tbsp Yogurt
  • 1 cup raw bananas
  • boiled and grated
  • 3 green chillies
  • chopped
  • salt to taste
  • tsp cumin powder
  • roasted
  • Black salt
  • a pinch
  • tsp black pepper powder
  • Baking soda
  • a pinch
  • 1 tbsp Yogurt
  • 1 tsp oil
  • Oil for brushing
  • FOR Dip
  • Lukewarm water as required
  • salt to taste
  • Black pepper powder
  • 1 green chilli chopped
  • 1 tsp tamarind chutney
  • FOR Serving
  • Tamarind chutney
  • Yogurt
  • Kokam sharbat
  • FOR Garnish
  • Coriander sprigs
  • cumin powder

HOW TO PREPARE BAKED KACHHE KELE KE DAHI VADE

  1. 1

    To a borosil blender add soaked Bengal gram and yogurt.
  2. 2

    Grind to a smooth paste.
  3. 3

    Transfer the mixture to a mixing bowl.
  4. 4

    Add boiled and grated raw bananas, chopped green chillies, salt, roasted cumin powder, black pepper powder, baking soda, and curd.
  5. 5

    Mix well.
  6. 6

    In a bamboo steamer, place banana leaves and drizzle oil.
  7. 7

    Make vadas from the Bengal gram mixture and steam for 10 to 12 minutes.
  8. 8

    In a borosil baking dish, drizzle oil and place the steamed vadas.
  9. 9

    Brush oil on them.
  10. 10

    Bake the vadas in pre heated oven for 220 C.
  11. 11

    Fill a bowl with hot water, add salt, black pepper powder, and tamarind chutney.
  12. 12

    Mix well.
  13. 13

    Dip the baked vadas in the tamarind flavoured water.
  14. 14

    Place the vadas in small glasses half filled with yogurt and tamarind chutney.
  15. 15

    Garnish with coriander sprigs and cumin powder.
  16. 16

    Serve dahi vade with tamarind chutney and kokam sharbat.

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