Stuffed Dahi Vada Recipe

Deep fried tea time snack

Preeti Tamilarasan
Stuffed Dahi Vada Recipe
1506 ratings.

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

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

30 M

Cooks in

30 M

Total in

60 M


4 Servings


  • 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 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

How to make 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.