For the third day of steamed dishes, I have a wonderful snack for all those follow low carb diet. Last month, when I was reading Rafeeda’s post on Paneer Dahi Bhalla, I was tempted to try it immediately. Only some recipes inspire me so much and the next day I made it for my lunch. When you are in a low carb diet or any diet, the first thing you miss are those delicious deep fried food. The first three months it is so tough. I remember whenever I crossed a vada stall, I would love to chuck my diet immediately and go and buy some vadas. It was some pretty intense craving but now I am over it. I mostly don’t feel like eating a cheat meal and happy with what I eat daily. I have long forgotten about dahi vadas or dahi bhallas or our Tamil version thayir vadai. But when I read the post and saw those drool worthy pictures,I was tempted to try.
I tried the Tamil version – the thayir vadai with the dough. There are minute differences between the north Indian dahi bhalla and the south Indian thayir vadai. The difference lies mostly in the topping. Where chaat masala is used in dahi bhalla, we use kara boondi, a mustard seeds tempering and lots of onions in thayir vadai. I skipped the kara boondi and added some roasted almonds for the crunch. For the base vadas, it is important to use the softest paneer. My malai paneer recipe will be perfect for this and it is so easy to make the dough. The psyllium husk helps in binding the paneer into a soft dough.
Recipe Inspired By The Big Sweet Tooth
For The Vadas:
Soft Malai Paneer – 100 gm
Psyllium Husk – 1 tbs
Salt – to taste
Pepper Powder – 1/4 tsp
For The Curd Topping:
Curd / Yogurt – 1/4 cup
Salt to taste
Red chilly Powder
Mix together paneer, psyllium husk, salt and pepper powder.
Knead to form a smooth dough.
Divide it into 4 equal portions and shape them into vadas.
Grease a plate and arrange the vadas on it.
Steam cook them for 10 minutes.
Remove from the steamer and set aside until cool.
Arrange them on a serving plate.
Top it with curd.
Add onions, grated carrots, coriander leaves and almonds.
Sprinkle red chilly powder and serve immediately.