These oil-free, no-cook Dahi Vadas taste as good as the ones made with lentils provided you take certain precautions. These are a boon for anyone who is pressed of time or avoids fried food.
Make the filling. For this take grated coconut, chopped nuts like almonds and cashews, raisins, chironji (cirotrgi), ginger julienne, pomegranate pearls and chopped coriander leaves. Mix everything and keep it aside.
Take bread. You can take any bread here, be it white or brown or multigrain. But, to be honest, white bread suits this recipe the best. First of all, trim the edges of the bread.
Keep a bowl of water. Take one slice of bread, dip it in the water and squeeze all water by pressing it between your palms.
Keep 1 or 2 tablespoons of filling in the squeezed bread and close it. Shape it round by pressing between your hands. Just like you make bread rolls. But see that you give it a round shape and not oval.
Make all the vadas like this.
Using a whisk, smoothen yogurt.
Add roasted cumin powder, chat masala and chilli powder. Do not add salt at this stage.
In a shallow dish, keep all the stuffed vadas. Pour smoothened yogurt over them so that they are fully covered in it. Keep this and the leftover yogurt in the refrigerator.
Do not serve it immediately.
Now comes the trick. Let it be like this at least for a few hours. You can even keep like this up to a day. The trick is that in this resting time, bread absorbs yogurt very well and thus does not taste raw at all.
At the time of serving, add salt in the prepared yogurt and put it over these. Then little tamarind or dried mango powder chutney, little green coriander chutney.
Serve with love, food optional :)-