Sunday, March 16, 2014

Dry fruits stuffed Dahi Vada

"Dry fruits stuffed Dahi Vada"
Dahi Vadas or Dahi Bhallas are a very popular chaat across India. These are basically deep fried split black lentil dumplings, dunked in cool thick yogurt, garnished with red chill powder along with roasted cumin powder, garnished with fresh coriander and served with a tangy tamarind chutney.

Since I was preparing these for Indian festival if colours, I have done a variation by stuffing the vadas with chopped nuts and raisins.


Urad Dal (Black split lentil) - 1 cup
Asafoetida - a pinch
Cashew nuts, chopped - 10-12 pieces
Raisins - 25-30
Oil to deep fry the vadas
Salt to taste

For Garnish

Dahi / Yogurt - 3 cups
Imli ki chutney - 1/2 th cup
Red chilli powder  - 1 teaspoon
Roasted cumin seeds - 1 tablespoon
Blacksalt -1/2 teaspoon
Freshly chopped green coriander - 2 tablespoon
Pomagranate seeds - 2 tablespoon (optional)


Soak Urad dal in water for 3-4 hours. Drain and grind into a smooth batter using very little water.

Transfer into a mixing bowl and add the asafoetida salt and whisk, whisk the lentil paste well rotating your hand in a circular motion in one direction, this helps the batter becomes fluffy so we can get soft Vadas.

Heat oil in a kadhai,

Wet your palms and place a lime sized dollop of the lentil paste on your left hand, flatten it to form a 2  - 2.5 inch disc, place few pieces of chopped nuts and  raisins on the flatten disc, wet your right hand again and place a little bit of paste over the nuts to cover and seal well. Repeat the same process to make vadas of the remaining batter.

Carefully slide the vada into the hot oil, fry until golden brown. Drain and soak vadas in cold water.

In a large mixing bowl place the yougurt and whisk well so that theree are no lumps in it. Squeeze the vadas between your palm to remove any excess water. Place the vadas in the whisked yougurt for 10 minutes before serving.

Arrange the dunked vadas on the serving bowl, Pour the remaining yogurt over the vadas. Garnish with red chilli powder, roasted cumin powder, black salt, Imli ki chutney , chopped green coriander and pomegranate seeds.



To make soft and fluffy vadas whisk the lentil paste really well...I prefer using my hand as it is the best :), however you could use a cake beater or else a fork. Please ensure you beat in one direction only.
Soak the vadas in water for almost 30-45 minutes before serving, as when we fry the vadas they are really crunchy but when we make dahi vadas we want them to be really soft and the best vadas are those which just melt into your mouth.
You could also prepare the vadas a day in advance and keep it in the fridge, in that case to get soft vadas I usually soak them in warm water for 45 -60 minutes and then soak them in chilled yogurt.
I have made stuffed vadas but if you want to make plain vadas then just eliminate the step and make plain vadas, alternatively you could mix the nuts and  raisins in the batter and make the vadas. However you make them plain or stuffed I'm sure they will turn out yummy.

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