Shelcal Dahi Delight or NutriDahi Vada

Protein Dahi Vada blends urad dal, a rich source of plant based protein and fiber, with curd, known for its probiotics that support gut health and digestion. This makes for a nourishing, high-protein twist on a classic Indian snack.

  • High Protein
  • Probiotics

Ingredients:

  • Urad dal (split black gram, skinless) - 1/2 cup (soaked for 4-6 hours)
  • Green chilli - 1/2 no.
  • Ginger - 1/2 inch (grated)
  • Cumin seeds - 1/4 tsp
  • Salt - to taste
  • Oil - 2 tsp
  • Curd (fresh, thick, chilled) - 1 cup
  • Shelcal Total powder (Vanilla Flavoured) - 55g
  • Roasted cumin powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Green chutney - 1 tbsp (optional)
  • Chopped coriander leaves - 1 tbsp
  • Pomegranate pearls - optional

Method:

  • Drain soaked urad dal and grind it into a thick, fluffy batter using minimal water.
  • Add grated ginger, chopped green chilli (if using), cumin seeds, and salt. Mix well.
  • Beat the batter for a few minutes to incorporate air (helps vadas stay soft).
  • Heat a paniyaram maker. Drop spoonfuls of batter to make six round vadas. Drizzle oil to coat them evenly and cook covered on medium heat till golden brown.
  • Remove and immediately soak the hot vadas in warm water for 10–15 minutes.
  • Gently squeeze the water out of each soaked vada and keep aside.
  • Whisk curd with little water until smooth.
  • Add Shelcal Vanilla Powder, salt, and water to adjust the consistency.
  • Place the squeezed vadas in a dish.
  • Pour the curd mixture generously over the vadas to coat completely.
  • Sprinkle roasted cumin and chilli powder.
  • Add green chutney (optional) and garnish with coriander and pomegranate pearls if desired.

Nutritional Values per serve: 

  • Values/serving 1 bowl (3 vadas)
  • Energy 392 kcal
  • Protein 20.9 g
  • Carbohydrate 51.2 g
  • Fat 11.5 g
  • Fibre 10.8 g
Previous Next