Makhana (Foxnut) Dahi Vada is an instant tangy, sweet, spicy Indian fusion Chat delicacy. This dahi vada made of makhana also known as lotus seed or phool makhana, is a guilt-free snack option without soaking, grinding or frying. Dahi Vada is one of India's most popular street food and chaat recipes, and people of all ages like it. So many varieties and variations are available of this humble dahi vada, like urad dal dahi vada, moong dal vada, stuffed dahi vada etc. Makhana Dahi Vada is one of the fusions of them all. This recipe is super easy, delicious, and quick; it can instantly satisfy anyone's chaat cravings in minutes.Makhana or Fox Nut is a super healthy food. It is a powerhouse of protein, calcium, minerals and essential nutrients. Makhana is a versatile ingredient used in Indian cuisine for savoury and sweet preparations. It's a light, healthy, and perfect snacking option for weight watchers. I have used makhana's (fox nuts) to make this recipe because it is easy and quick to assemble, perfectly fitting in the light Chat item category. You can make this instantly with a few chutneys in your refrigerator.
Utensil and Tools
- Faber Hobtop
- Vinod Platinum Triply Stainless Steel Kadai
- SiliconSpatula
Ingredients
- 1 ½ cups Makhana (Fox Nut or lotus seed))
- 2 Cups Plain Curd (Dahi or Yogurt)
- 1 tsp Ghee (Clarified Butter)
- 1 tbsp Roasted Cumin Powder
- 1 tbsp Black Salt
- 1 tsp Red Chilli Powder
- 2 tbsp Powdered Sugar
- Salt to taste
- ¼ cup Green Chutney
- ¼ cup Date Tamarind Chutney
- ¼ cup Fine Nylon Sev (Bhujia)
Video
Instructions
- Heat a teaspoon of ghee (Clarified butter) in a pan or kadhai.
- Add makhanas (fox nut) and lightly roast it on a medium flame for 5-7 minutes or until it turns crisp. Transfer them to a bowl and let them cool down.
- Meanwhile, Take a big bowl and a strainer. Add 2 cups of curd to the strainer and strain it into the bowl with the help of a spoon or whisker.
- Add sugar and black salt to the yoghurt and whisk it again. If the curd is too thick then add some water and mix it well. The consistency should be thick and creamy.
- Add all roasted makhanas to the curd mixture and mix it well. Keep it aside for 30 minutes or until the makhanas absorb the curd and slightly swell up.
- Take a serving platter and place the soaked soft makhanas on the platter nicely.
- Sprinkle red chilli powder, black salt, roasted cumin powder and salt to taste.
- Add green chutney and sweet date tamarind chutney. Garnish with fine nylon sev and serve chilled. You can add pomegranate seeds and coriander leaves for garnishing.
- Enjoy your guilt-free Makhana Dahi Vada.
Nutrition
Calories: 183kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 1945mgPotassium: 399mgFiber: 0.4gSugar: 15gVitamin A: 494IUVitamin C: 3mgCalcium: 187mgIron: 2mg
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