Soy Dahi Vada

Once my sister told that we can add quarter portion of soy beans and three quarter of urad while preparing idli batter. I tried and that turned out well. While doing it I found the soy batter very fluffy and smooth as urad batter; so it occurred to me why can’t we try medhu vada using only soy batter. Then on a fine day I had occasion to make vadas and I wanted to give my idea a try. However, when I fried the vadas (they were good enough) I thought why shouldn’t I steam them instead and make dahi vadas. That’s the story of my soy dahi vadas.


1. Soy beans -1 cup
2. Salt to taste
3. Crushed pepper – 1 tsp
4. Baking soda – 1/4 tsp
5. Curd – 2 cups 
6. Sugar – 1 tbsp
7. Cumin powder – 2 tsp
8. Chili powder – 2 tsp
9. Green chutney : Grind together fresh coriander, mint, green chili, juice of lemon and some salt.
10. Sweet chutney: Boil tamarind pulp, jaggery, a pinch of salt and cool it.

Step 1: Wash and soak the soy beans overnight. 
Step 2: Drain the water and Grind it in a mixer finely with minimum water required to a vada batter consistency.
Step 3: Take the ground beans in a bowl, add salt crushed pepper and mix well. 
Step 4: Keep the steamer or idly cooker on heat; grease idly plates; now add baking soda in the batter, mix well and ladle them into idly plates and steam for 5-7 minutes as you do for idlies. 
Step 5: Ensure if it is well cooked and let it cool before taking them out. I made big ones so cut them into four; you can either cut them or make small sized vadas.
Step 6: Take chilled thick curds and beat it very smoothly; add salt, sugar and cumin powder and mix well and keep aside.
Step 7: Now for dressing the dahi vadas; Spread the vadas on serving plate, pour prepared curd over the vadas, drizzle green chutney (Don’t look into my pic for green chutney, I didn’t have coriander and so skipped it ;)) & sweet chutney, sprinkle chili powder and cumin powder over the dahi vada and serve.

* The vadas would be hard if soda is less. In such case, dip the steamed vadas in warm water and squeeze out before preparing. Also you can soak the vadas in portion of the prepared curds and pour the rest of it while serving.

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