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Indulge in the comforting flavors of Dahi Vada—without the deep-frying or dairy. This plant-based, gut-friendly version swaps urad dal for nutrient-rich bajra (pearl millet) and chickpeas, making it lighter, protein-packed, and absolutely delicious. Instead of traditional yogurt, we use creamy coconut yogurt infused with a fragrant tempering of mustard seeds, cumin, curry leaves, and more. Why You’ll Love This Version: 1. No deep-frying—just golden, crispy pan-fried goodness 2. 100% plant-based and dairy-free 3. Rich in protein and fiber for better digestion 4. Packed with bold, traditional flavors Ingredients (Makes ~12 vadas): • 1 cup cooked bajra (pearl millet) • 2 cups cooked kabuli chana (chickpeas) • 2 medium onions, finely chopped • 1 inch ginger • 4–6 green chilies (adjust to taste) • 1 cup chopped coriander • 1 tsp cumin • Salt to taste • Cold-pressed sesame oil for pan-frying For the Yogurt Base: • Coconut yogurt (or any plant based yogurt) • Tempering: Mustard seeds, cumin, dried red chillies, curry leaves, sesame oil, and optional ginger Method: 1. Mix all vada ingredients together. Shape into lemon-sized balls, flatten slightly, make a small centren the center. 2. Pan-fry on both sides in sesame oil until golden. 3. Prepare a tempering with mustard seeds, cumin, red chilies, curry leaves, and ginger in sesame oil. 4. Mix this in yoghurt coconut yogurt. Pour generously over the vadas. 5. Add a second round of tempering for extra flavor. 6. Garnish with pomegranate seeds. A guilt-free way to enjoy your festive favorites made Vibrant Living style—wholesome, nourishing, and absolutely delicious. Watch, try, and let us know how you like it. Don’t forget to like, share, and subscribe for more clean, plant-based recipes. #DahiVada #HealthyIndianFood #PlantBasedRecipes #VibrantLiving #DairyFree #GutFriendly #GlutenFree #FestiveFlavors #HealthyEating #FoodReimagined #vegan #sridevijasti TIMESTAMPS Intro: 00:00 - 1:11 Ingredients: 1:11 - 1:27 How to Make: 1:27 - 6:22 Nutritional Value: 6:22 - 7:50 Conclusion: 7:50 - 8:45