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Bread Dahi Vada

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Bread dahi vada is a quick and delicious version of the original dal – lentil vadas.  There is no soaking of lentil required, no grinding and no frying required; this is an instant version of dahi vada. This can be served as a snack or appetizer.

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

Bread Dahi Vada Recipe by ManjulaIngredients:

  • 8 slices of white bread
  • 2 tablespoon oil

For Filling

  • 3 tablespoons shredded coconut; I am using frozen shredded coconut, available in Indian grocery stores
  • 1/4 teaspoon salt
  • 2 teaspoons ginger finely chopped
  • 2 teaspoons green chili finely chopped
  • 2 teaspoons sliced almonds

For Serving

  • 1-1/2 cups yogurt (curd, Dahi)
  • 1/4 cup tamarind chutney check the recipe on my website
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder 

Method

  1. Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside.
  2. Cut bread slices into rounds, I am using 3” cookie cutter.
  3. Lightly wet one side of the bread and put 2 teaspoons of filling in center and fold the bread in half, forming semi-circle. Press the edges together with your fingers. Make sure the edges are sealed.
  4. Continue filling rest of the vadas in the same manner.
  5. Brush the vadas both side lightly with oil, and toast them in toaster oven just enough that bread has become light golden brown. You can also bake them in oven.
  6. Serving the vadas
  7. Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add the salt, adjust to your taste.
  8. When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms.
  9. Dip them in yogurt one at a time and arrange them in serving plate, sprinkle the red chili powder to your taste, it is optional, drizzle the tamarind chutney and few pieces of cilantro, and gives a nice color.
  10. Bread dahi vadas are ready to serve.

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32 thoughts on “Bread Dahi Vada

  1. Manjula ji em die hard fan of ur recipes…all r xplained very well…ystrdy i tried kele ki sabji.. evn i cnt count hw mny recips i hv tried..bt one thing i cn sy al turnd too well….wl try this one too…BTW i want to knw wht cheese n mayonise u shud use…em residing in southampton…nd em strict veg…no egg no meat…i heared cheese cntains rennet…cn u suggest me sum brands of cheese n mayonise for strict veg ppl…plzzzzz

    1. Ruchie, I am also vegetarian, and look for the cheese which does’t have rennet. Best is read the ingredients of the cheese the grocery store you go. Now many brands are using vegetarian rennet.

  2. This is an amazing recipe. I tried it today and the family loved it so much I had to make another batch. Thank you, Manjula aunty

  3. Thanks Manjula Ji, I am a big fan of your recepies. They are so simply explained. Being a big foodie I always try to cook & the end result is always encouraging.
    Request you to share some Non-veg dishes too.
    Thanks & Regards

  4. Hello aunty..
    Such a innovative recipe.. very tempting too.. you are inspirable person to those who are trying their best in cooking.. Thank you

  5. I dont have a toaster or oven , can i shallow fry/ deep fry them . After frying will soaking be ok ? i mean with coconut filling be fine ? can i soak them directly in dahi ?please let me know asap

    i need to make them this saturday afternoon

  6. Bread Dahi Vada seems amazing. I shall make them tonight

    I want to know, if we can keep them ready few hours before or they need to be prepared just when we have to eat

    If we can prepare and keep them, then should it be kept at room temperature or in refrigerator

    Awaiting your reply

    Thanks

  7. wow, they look delicious manjula!
    what a gorgeous appetizer.
    i wish more of my guests were a little more adventurous when it comes to food.

  8. Hello ma’am

    Ur receipes r so awesome … Tried so many of them …
    U do a lots of work for it !!! Really appreciable..

    For this receipe can we use brown bread!!

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