Kand Na Dabada ( Gujarati Recipe)
by Tarla Dalal
23 Nov 2014
This recipe has been viewed 56860 times
This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody’s praise and love! what else can you expect out of a mildly-spiced mixture of coriander, chana dal and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?!
Kand Na Dabada ( Gujarati Recipe) recipe - How to make Kand Na Dabada ( Gujarati Recipe)
Preparation Time: Cooking Time: Baking Time: 35 minutes. Baking Temperature: 180ºC (360ºF) Total Time:
Makes 20 dabadas
1/2 kg purple yam (kand)
salt to taste
1 tsp oil for greasing
To Be Mixed Together For The Stuffing
1/4 cup roasted chana dal (daria) , coarsely crushed
1/4 cup chopped coriander (dhania)
1 tbsp grated coconut
1/2 tbsp ginger-green chilli paste
1/2 tbsp lemon juice
1/2 tsp sugar
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
Method
- Method
- Peel and cut the yam into 25 mm. (1") squares about 6. 5 mm. (¼") thick. You will get approx. 40 pieces.
- Steam the purple yam pieces in a steamer for 15 to 20 minutes or till they are cooked.
- Rub the yam pieces with a little salt and keep aside.
- Place a purple yam piece on a flat, dry surface, spread little stuffing evenly over it and sandwich using another slice of purple yam.
- Repeat with the remaining yam slices and stuffing to make 19 more dabadas.
- Grease the baking tray with oil and arrange the dabadas on it.
- Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till golden in colour.
- Remove from the oven and serve hot.
Nutrient values per dabada
| Energy | 40 cal |
| Protein | 0.5 g |
| Carbohydrates | 7 g |
| Fiber | 1.2 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 4.7 mcg |
| Calcium | 10.8 mg |
| Iron | 0.3 mg |
| Magnesium | 0.4 mg |
| Phosphorus | 10.1 mg |
| Sodium | 4 mg |
| Potassium | 71.4 mg |
| Zinc | 0.1 mg |
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