Name: High-Protein Masala Soya and Paneer Steamed Dahi Vada with Probiotic Greek Yogurt
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Urad Dal (split black gram), soaked for 4 hours; 1/2 cup Soya granules, soaked in hot water and squeezed dry; 100g Paneer, finely crumbled; 1.5 cups Low-fat Greek Yogurt, whisked until smooth; 1 tsp Ginger-green chili paste; 1/4 tsp Asafoetida (Hing); 1/2 tsp Roasted Cumin powder (Bhuna Jeera); 1/2 tsp Black Salt (Kala Namak); 1/4 tsp Kashmiri Red Chili powder; 2 tbsp Fresh coriander leaves, finely chopped; 1 tbsp Pomegranate seeds for garnish; 1 tsp Ghee for greasing the steamer; Salt to taste

The Preparation

Step 1

Drain the soaked urad dal and grind it into a thick, aerated paste using minimal water. The batter should be fluffy.

Step 2

In a large mixing bowl, combine the urad dal paste, squeezed soya granules, and crumbled paneer.

Step 3

Add the ginger-green chili paste, hing, and a pinch of salt. Whisk the mixture vigorously with your hands or a whisk for 5 minutes to incorporate air, ensuring the vadas stay light without frying.

Step 4

Grease an idli steamer plate or small heat-proof bowls with a tiny bit of ghee. Drop spoonfuls of the batter into the molds.

Step 5

Steam the vadas on medium heat for 12-15 minutes until they are firm and a toothpick comes out clean.

Step 6

Remove the vadas and let them cool for 2 minutes. Briefly dip them in a bowl of warm water seasoned with a pinch of salt and hing for 1 minute, then gently press between your palms to remove excess water.