A traditional Indian snack, Dahi Vada can be found in any popular Indian restaur ant or street food stall.

Known as Dahi Bhalle in Punjab, Perugu Gari in Telugu, Doi Boda in Bengali, Thay ir Vada in Tamil and Mosaru Vade in Kannada, this popular Indian snack is tradit ionally prepared by soaking piping hot deep fried vadas in water and transferrin g them to a thick beaten plate of yogurt. Generally prepared with urad dal, toda y we bring to you this healty Dahi Vada version. Without compromising on taste, we will be using brown bread instead of deep fried vadas. High in iron, minerals , fiber and vitamins this snack can be prepared in 10 minutes flat. Presenting t o you, the very healthy version of dahi vada - the brown bread dahi vada! Ingredients (Makes two servings) 3 slices of brown bread with edges removed 3 tablespoons of milk 1 cup of thick plain curd 1/4 tablespoon of black salt 1/2 tsp of red chilli powder tablespoon of cumin (jeera) powder 1 tablespoon of tamarind (imli) chutney Coriander (dhania) for garnish Seviya or grated carrot for garnish Method -Add a little bit of salt to your curd and whip it well it remove all the lumps. -In a separate bowl, make a dough out of the bread slices by adding enough milk to it. If you want, you can add a few drops of oil to your hand to avoid the dou gh sticking to your hands. -Now make small balls out of the bread bowl and place them in a separate serving bowl. -Now pour the curd over the bread balls and let the bread balls be nicely soaked in curd. -Now sprinkle the leftover dry ingredients. -Garnish with sevya, grated carrot and coriander leaves.

Inspired from South Indian cuisine, cabbage vadas are rich in nutrients, since t hey are loaded with cabbage, onions, and peas. Flavoured with fresh coriander an d chilies, they taste great with green chutney or tomato ketchup and are a perfe ct tiffin snack. Ingredients: 1/2 cup urad dal (split black lentils), 1 toughly chopped green chili, 1/2 tsp a

safoetida (hing), 3/4 cup finely chopped cabbage, 1/2 cup finely chopped onions, 1 tbsp boiled green peas, 1/4 cup finely chopped coriander (dhania), salt to ta ste, oil for deep-frying. Method : -Clean, wash and soak the urad dal in enough water for at least 1 hour. Drain, a dd the chilies, asafoetida and 1/4th cup of water and blend in a mixer to a smoo th paste. -Add the cabbage, onions, peas, coriander and salt and mix well. Wet your finger s, take some batter and make a hole in the centre using your thumb. Slide the va da gently into the hot oil and deep-fry on a medium flame, till it turns golden brown in colour from all the sides. Repeat with the remaining batter to make 11 more vadas. Drain on absorbent paper. Tip: To avoid the vadas from disintegrating, combine the ingredients just before deep -frying and ensure that the oil is hot enough.