This plant-based dahi vada on Ugadi is a happy treat for every vegan

We have something special for vegans this Ugadi.

This special plant-based dahi vada recipe is easy to prepare.

Specially curated by Bengaluru-based restaurant Justbe Resto Cafe's founder Nidhi Nahata, this is a great appetiser for your guests.

PLANT-BASED DAHI VADA

Ingredients:

For vada:
1 cup black urad dal (soaked overnight)
Pinch of eno
Salt to taste

For plant-based curd
1 cup curd
Salt and black salt to taste
1 tbsp jaggery or date paste
1/2 tsp red chilli flakes
1 tsp garlic ginger chilli paste
Few Peanuts crushed
Grated coconut
2 cups of Water

For tadka:
1/2 tsp jeera
Pinch of hing
Chopped whole red chilli
1 tbsp coriander chopped
Curry leaves
2 tbsp of finely chopped onions to garnish
Pomegranate for garnish (optional)

Method:

For vada:
- Blend the urad dal into a thick paste consistency, and leave it overnight to ferment
- Add it to the batter, and then add eno
- Put it in the mini idli mould and steam it

For plant-based curd:
- Mix all the ingredients to a smooth & watery consistency
- Add the steamed vada in the mix and let it soak for 2 hours in the fridge
- Heat a pan add the tadka ingredients and pour it on the curd with urad vada
- Garnish it with coriander, onions and peanuts

(The recipe has been shared by Nidhi Nahata, founder of Justbe Resto Cafe)