Dahi Vada using Appe Pan. This Dahi vada or Thayir Vadai is savoury, has no sweet or meetha chutney. It requires one essential ingredient, good quality thick curd. These vadas, though made in appe pan, are spongy and can be made ahead, stored in refrigerator to be turned into dahi vada or dunked into piping hot sambar or rasam and enjoyed as breakfast too the next day.

Dahi Vada using Appe Pan

Looks so inviting and using the appe pan makes it a guilt free snack too. Dahi Vada using Appe Pan Suparna Basu Saha. There are two versions of the dahi vadas. You can cook Dahi Vada using Appe Pan using 8 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Dahi Vada using Appe Pan

Prepare 250 gms of Urad daal -.
Prepare of Water - 4 to 5 tbps.
It's 1/2 tsp of Salt -.
You need 1 pinch of Baking soda -.
It's 250 gms of Urad daal -.
It's of Water - 4 to 5 tbps.
You need 1/2 tsp of Salt -.
Prepare 1 pinch of Baking soda -.

One is the south Indian one and second is the north Indian one. My appe pan dahi vadas are the latter one. The difference between the two, broadly put, is the addition of the chutneys. So, in that sense, you could say this recipe does involve a few steps.

Dahi Vada using Appe Pan step by step

Soak urad daal overnight. Mix the daal with less water in a grinder and prepare a little thick batter. Add salt and mix this batter to make it soft and fluffy. Add a pinch of soda. Grease the appe pan and heat it. Make balls and let it cook for 3-4 minutes on each side. Dip the vada's in hot water..

To make the non-fried/ appe pan version of Instant Bread Dahi Vada cut bread into square pieces and soak them in milk. To the bowl add yogurt, sooji/semolina, and chopped dry fruits. When you are mixing the vadas do not add excess water as we need the batter to be thick enough to be easily mixed. Heat a panniyaram pan / appe pan /Aeblesikver pan and add few drops of oil in each cavity of the pan. When the pan is hot lower the flame on low to med.