Stuffed Dahi Vada
by Tarla Dalal
Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon! Traditional urad vada batter is innovatively stuffed with cashews and raisins before deep-frying. When soaked in water, topped with curds, and garnished with spice powders, the stuffed vadas end up as a toothsome treat that blends varied flavours and textures in every mouthful.Topping the vadas with khajur imli ki chutney and green chutney will further give an additional flavour boost.
Stuffed Dahi Vada recipe - How to make Stuffed Dahi Vada
Soaking Time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Stuffed Vadas (makes 8)
3/4 cup urad dal (split black lentils)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
salt to taste
To Be Mixed Together Into A Cashew-raisin Stuffing (for The Stuffed Vadas)
1 1/2 tbsp chopped cashewnuts (kaju)
1 1/2 tbsp chopped raisins (kismis)
To Be Mixed Into A Curds Mixture
1 cup whisked curds (dahi)
2 tbsp sugar
a pinch of black salt (sanchal)
salt to taste
Other Ingredients
oil for deep-frying
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling
For The Garnish
2 tbsp finely chopped coriander (dhania)
For the stuffed vadas
- For the stuffed vadas
- Divide the cashew-raisin stuffing into 8 equal portions and keep aside.
- Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
- Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
- Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, and 1½ tbsp of water and mix well.
- Wet a deep ladle with little water, pour 1 tbsp of the batter in it and sprinkle a portion of the stuffing in the centre
- Finally pour 1 more tbsp of the batter over it, drop it in hot oil and deep-fry on a medium flame till itturns golden brown in colour from all the sides. 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.
- Soak the deep-fried vadas immediately in a bowlful of water for 20 minutes. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside.
- Repeat steps 5 and 7 to make more stuffed vadas. Keep aside.
How to serve
- How to serve
- Just before serving arrange 2 stuffed vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
- Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
- Repeat steps 1 to 2 to make 3 more servings.
- Serve immediately garnished with coriander.
| Energy | 315 cal |
| Protein | 12.9 g |
| Carbohydrates | 37.5 g |
| Fiber | 4.7 g |
| Fat | 11.4 g |
| Cholesterol | 8 mg |
| Vitamin A | 143.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 59.2 mcg |
| Calcium | 171.2 mg |
| Iron | 2.2 mg |
| Magnesium | 81 mg |
| Phosphorus | 244.2 mg |
| Sodium | 26.2 mg |
| Potassium | 417.6 mg |
| Zinc | 1.5 mg |
I have always been eating dahi vada and just love it, but this when i tried this recipe its even more super.. The stuffing of raisins and cashewnuts gives a twist to the taste. It''s a recipe which you should gice a try..