Stuffed Dahi Vadas


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Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas. Rajasthanis relish dahi vadas at any time of the day - as a snack or as an accompaniment to a main meal. Making stuffed dahi vadas may seem complicated the first time you try them. But they can be very easily prepared as they are eaten and believe me, you will thoroughly enjoy them! Just follow the diagrams given at the end of the recipe. You can prepare the vadas a day in advance and store them refrigerated. Soak the vadas in hot water and just before serving, drain them and squeeze out any excess water, before you add the curds.

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Makes 10 dahi vadas.
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For the vadas
3/4 cup urad dal (split black lentils)
1/4 tsp asafoetida (hing)
a pinch of baking soda
salt to taste

To be mixed together into a stuffing
2 tbsp chopped cashewnuts (kaju)
2 tbsp sultanas
1 tsp ginger-green chilli paste

Other ingredients
oil for deep-frying

For serving
1 cup curds (dahi), beaten
a pinch of black salt (sanchal)
2 tbsp sugar
salt to taste

For the garnish
chilli powder
roasted cumin seeds (jeera) powder
chopped coriander (dhania)

  1. Clean, wash and soak the urad dal for 2 to 3 hours.
  2. Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
  3. Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
  4. Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5" x5") piece of wet muslin cloth and form a 50 mm. (2") diameter circle (using wet hands).
  5. Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
  6. Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
  7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
  8. Drain and soak the vadas in water for about 45 minutes.

How to proceed

  1. Mix the curds, black salt, sugar and salt together. Keep aside.
  2. Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
  3. Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
  4. Serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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