Stuffed Dahi Vadas

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.

Preparation Time: 30 mins.
Cooking Time: 20 mins.
Makes 10 dahi vadas.
Show me for servings

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)