Stuffed Dahiwadas recipe - How to make Stuffed Dahiwadas
- Wash and soak dal for three to four hours. drain and grind, using very little water, to a thick, coarse and fluffy mixture.
- Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
- Wash and pat dry raisins. crush cashewnuts. remove stems, wash and finely chop green chillies. clean, wash and chop coriander leaves. keep a little aside for garnishing. peel, wash and cut ginger into julienne. mix these ingredients together to make the stuffing.
- Heat sufficient oil in a kadai and fry a small portion of the batter in hot oil to test if the batter holds well.
- Apply a little water on palm. take a small portion of batter and pat lightly with damp fingers to flatten it. place a little stuffing and fold over.
- Gently put into hot oil. repeat with remaining batter and stuffing. fry till wadas are golden brown. drain and soak in cold water.
- Whisk together yogurt, salt, rock salt, red chilli powder and cumin powder.
- Squeeze out wadas and arrange on a serving dish.
- Pour chilled yogurt over them and serve garnished with red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves.