No-Fry Dahi ki Pakori in Appe Pan

Posted

November 18, 2015


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image Dahi ki Pakori, light, spongy, melt in the mouth…here now…gone in a moment…yummmm! Try making this Healthy No-Fry Dahi ki Pakori in the Appe/ Paniyaram pan, you’ll be surprised at how good the results are!
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Method:
Soak moong daal for 2-3 hours. Grind to a fine paste along with ginger & green chillies, with very little water. Beat with a hand beater till light & fluffy! Heat appe pan and spray with a little oil. Drop spoonfuls of daal batter in each hole. Ccok till golden. Flip and cook on other side too. Now soak in hot salted water for 15-20 minutes. Squeeze and soak in dahi. Sprinkle with red chilli and bhuna jeera powder! Serve with imli ki chutney or a sprinkling of anaar!

PS: you may add 1/2 tsp eno, to make them more light n airy!

STEP BY STEP PRESENTATION
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Other related posts
Dahi Vada
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No-Fry Dahi ki Pakori Take 2
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11 comments on “No-Fry Dahi ki Pakori in Appe Pan

  1. July 31, 2014 Parul

    Can you please tell me which appe pan I should buy I have coil electric stove which can be used for flat electric cook top

    Reply
  2. July 31, 2014 Shruti

    Hi Ruchi..thnx for the recipe..I bought cast iron appe pan..can I try this on that? Or is it possible to make these on non stick appe pan only? Thnx

    Reply
    • July 31, 2014 ruchiairen

      Yes you can make them in cast iron pan too! I have both, and often use the cast iron one…too!

      Reply
      • August 1, 2014 Rucha

        Hi Ruchi,

        I see u used moong dal here. Do they turn out as fluffy and nice like with urad dal? Thanks!

        Rucha

        Reply
        • August 3, 2014 ruchiairen

          Yes even more so…:-)

          Reply
  3. August 1, 2014 radhika

    which moong dal u have use … moong chilka or moond dhuli

    Reply
  4. August 8, 2014 Sandy

    Did you cover your wadas while cooking in the ebelskiver pan? I made them today with moong dal (the yellow split one) but they have come out very dense, more like medhu wadas rather than soft spongy dahi wadas. I was really excited about this recipe but it was disappointing. Any suggestions?

    Reply
    • August 8, 2014 ruchiairen

      Two points to remember, dal should be whipped to make it light & fluffy. The other is add a little eno…you will get better results!

      Reply
  5. December 15, 2015 Sonal Modi

    Your moong dal batter looks white…which moong dal have you used? Coudl i use urad dal to for the “real” dahi wada experience?

    Reply
    • February 21, 2016 ruchiairen

      Dahi ki pakori is made with yellow moong dal, Dahi wada is made with Urad dal.

      Reply

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