Stuffed Dahi Vada
by Tarla Dalal
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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.
- Divide the cashew-raisin stuffing into 8 equal portions and keep aside.
- Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
- Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
- Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, and 1½ tbsp of water and mix well.
- 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
- 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.
- 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.
- Repeat steps 5 and 7 to make more stuffed vadas. Keep aside.
- Just before serving arrange 2 stuffed vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
- Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
- Repeat steps 1 to 2 to make 3 more servings.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Vitamin A||139.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||0.5 mg|
|Folic Acid||40.1 mcg|
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