Stuffed Dahiwadas

by preekar

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Stuffed dahiwadas are now made less complicated and easy to prepare with this quick and delicious dahi wada recipe. The stuffing's is filed in the wada which are then fried to a crispy perfection.

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Stuffed Dahiwadas recipe - How to make Stuffed Dahiwadas

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Rajasthani Naashta

Preparation Time: IDK Cooking Time: IDK Total Time: 0 mins 4
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Ingredients

For Wadas
1 cup urad dal (split black lentils)
salt to taste
a pinch asafoetida (hing)
1 tsp cumin seeds (jeera)
oil to deep fry

For Stuffing
1 1/2 tbsp raisins (kismis)
8 to 10 cashewnuts (kaju)
2 green chillies
a few sprigs coriander (dhania)
2 (1") pieces ginger (adrak)

For Yogurt Mixture
2 1/2 cups curds (dahi)
salt to taste
1/2 tsp black salt (sanchal)
1 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera) powder

To Serve
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
1/2 cup Khajur Imli ki Chutney
1/4 cup fresh coriander (dhania) leaves

Method

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.