Stuffed Dahi Vada
by Tarla Dalal
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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.
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- 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.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 315 cal |
| Protein | 12.9 g |
| Carbohydrates | 37.5 g |
| Fiber | 4.7 g |
| Fat | 11.4 g |
| Cholesterol | 8 mg |
| Sodium | 26.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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