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.
Preparation time 15 minutes
Cooking time 20 minutes
- 8 slices of white bread
- 2 tablespoon oil
- 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
- 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
- Mix all the ingredients for filling coconut, salt, ginger, green chili, and almonds, set aside.
- Cut bread slices into rounds, I am using 3” cookie cutter.
- 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.
- Continue filling rest of the vadas in the same manner.
- 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.
- Serving the vadas
- 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.
- When ready to serve soak them in water for one minute and squeeze the vadas lightly between your both palms.
- 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.
- Bread dahi vadas are ready to serve.