You are here: Home > Course > Starters / Snacks > Indian Snacks for Entertaining > Fruits and Vegetable Dahi Vada Fruits and Vegetable Dahi Vada by Surekha Parekh Fruits and Vegetable Dahi Vada, in this recipe fruits and Vegetables balls are coated in a batter of split black lentils and deep fried. 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Close 20 Mar 2019 This recipe has been viewed 3878 times Fruits and Vegetable Dahi Vada recipe - How to make Fruits and Vegetable Dahi Vada Tags Indian Snacks for EntertainingEvening Tea SnacksHoli recipesIndian Party Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 to 5 serving Ingredients 250 gms urad dal (split black lentils)3 green chillies1/4 tsp asafoetida (hing)250 gms boiled and mashed potatoes100 gms boiled green peas50 gms finely chopped and boiled french beans50 gms finely chopped boiled carrots1 cup chopped coriander (dhania)1/2 finely chopped apple1/2 finely chopped orange1/4 cup pomegranate seeds (anardana)2 slices finely chopped pineapple1/2 cup sweet chutney1/3 cup green chutney1 tsp garam masala2 tsp ginger (adrak) chilli paste oil for deep-frying salt to taste thin buttermilk for soaking the vadas500 gms whisked curds (dahi) red chilli powder cumin seeds (jeera) powder rock salt Method MethodClean, wash and soak the urad in enough water in a deep bowl for 5 hours.Drain, add green chillies and blend in a mixer to a smooth paste, using approx half cup of water.Transfer the paste in to a bowl add the asafoetida and salt and mix well.Combine the potatoes, green peas, french beans, carrots, apple, orange and pomegranate seeds in a deep bowl.Add salt, ginger chilli paste, garam masala and mix well and make small balls. Keep aside.Dip the balls in the urad dal batter and coat them evenly. Deep-fry till golden brown in colour. Drain and keep aside.Soak the fried vadas in thin buttermilk, squeeze and arrange them on a serving plate.Pour the whisked curd over the vadas, sprinkle rock salt, red chilli powder, cumin powder top it with sweet chutney, green chutney and chopped coriander.Serve chilled garnished with over pomegranate seeds.