Kand Na Dabada ( Gujarati Recipe)


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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?!

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Preparation Time: 
Cooking Time: 
Baking Time:  35 minutes.
Baking Temperature:  180ºC (360ºF)
Makes 20 dabadas
Show me for 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

  1. Peel and cut the yam into 25 mm. (1") squares about 6. 5 mm. (¼") thick. You will get approx. 40 pieces.
  2. Steam the purple yam pieces in a steamer for 15 to 20 minutes or till they are cooked.
  3. Rub the yam pieces with a little salt and keep aside.
  4. Place a purple yam piece on a flat, dry surface, spread little stuffing evenly over it and sandwich using another slice of purple yam.
  5. Repeat with the remaining yam slices and stuffing to make 19 more dabadas.
  6. Grease the baking tray with oil and arrange the dabadas on it.
  7. Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes or till golden in colour.
  8. Remove from the oven and serve hot.
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