Archana's Kitchen

Stuffed Dahi Vada Recipe

February 6, 2017

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Stuffed Dahi Vada Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 30 M|Cook: 30 M|Total: 1h 0min
Makes:4 Servings
Meal:Snack
Cuisine:Indian

Stuffed Dahi Vada is a low fat version of dahi wada prepared using Paniyaram pan. These guilt-free vadas are not only healthy but also makes a great appetizer for a party or special occasions. If you do not wish to add mochai beans, then you can adjust the quantity of whole urad dal accordingly.

Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch.

If you like this recipe, you can also try

  1. Dahi Bhalla Papdi Chaat
  2. Dahi Vada
  3. Dahi Ke Kebab
  4. Dahi Walla Tinda

Ingredients

For stuffing

    1/4 cup Avarekai (Broad Beans), soaked overnight
    1/2 cup White Urad Dal (Whole), soaked overnight
    1 Onion, finely chopped
    1 tablespoon Ginger, grated
    2 Green Chillies, finely chopped
    Salt, as required
    1/4 cup Cashew nuts
    1/4 cup Sultana Raisins

For soaking

    2 cup Curd (Dahi / Yogurt)
    1 cup Water
    1 teaspoon Red Chilli powder
    1/2 teaspoon Cumin powder (Jeera), or chaat masala
    2 Green Chillies, finely chopped
    1/2 cup Carrot (Gajjar), grated
    1/2 cup Coriander (Dhania) Leaves, finely chopped
    Salt, as required

Instructions for Stuffed Dahi Vada Recipe

    1

    To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water. Combine both of them and grind in a mixer to a smooth paste adding enough water.

    2

    Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt. Mix well everything and keep it aside for about 10 mins.

    3

    You can even add chopped curry leaves and coriander leaves.

    4

    For deep frying, heat oil in a heavy bottomed Kadai or pan. Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between.

    5

    Close it with a tablespoon of batter. Deep fry them till turns golden brown. For low-fat version, try cooking stuffed Vada in a Paniyaram pan.

    6

    Whisk curd till smooth and add water. Combine well and add chili powder, masala powder, chopped chilies and salt.

    7

    Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours). Garnish with carrot and coriander leaves.

    8

    Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch.



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