Stuffed Dahi Vada Recipe
Deep fried tea time snack
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.
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30 M
30 M
60 M
4 Servings
Ingredients
- 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 For stuffing
- 1/4 cup Cashew nuts
- 1/4 cup 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
How to make Stuffed Dahi Vada Recipe
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.
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.
You can even add chopped curry leaves and coriander leaves.
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.
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.
Whisk curd till smooth and add water. Combine well and add chili powder, masala powder, chopped chilies and salt.
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.
Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch.
Preeti Tamilarasan
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.
