Stuffed Dahi Vada

Stuffed Dahi Vadas,  simple lentil preparation is enriched by stuffing them with an assortment of dry fruits like cashews, sultanas etc.

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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.

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Soaking Time:  2 hours
Preparation Time: 
Cooking Time: 
Makes 4 servings
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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

  1. Divide the cashew-raisin stuffing into 8 equal portions and keep aside.
  2. Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
  3. Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
  4. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, and 1½ tbsp of water and mix well.
  5. 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
  6. 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.
  7. 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.
  8. Repeat steps 5 and 7 to make more stuffed vadas. Keep aside.

How to serve

  1. Just before serving arrange 2 stuffed vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
  2. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
  3. Repeat steps 1 to 2 to make 3 more servings.
  4. Serve immediately garnished with coriander.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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