Stuffed Dahi Vada

Name: Stuffed Dahi Vada
Total time: 3000 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1 cup Udad Dal; 1/4 cup rice; as per required Water; as per required Oil for frying a; 2 tbsp ginger + green chilli paste; as per taste Salt; 1/2 tsp asafoetida; 2 tbsp chopped cashew nuts; 2 tbsp half chopped kismis; 1/2 tsp chaat masala; 1 tsp chopped green coriander leaves; 1 kg Amul masti Dahi; 5-6 tbsp sugar powder; 1 tsp salt; 1 tsp black salt powder; as needed Dates and tamarind chutney; as required Green coriander chutney; as required Roasted cumin powder; As needed Kashmiri red chilli powder; as required Green coriander leaves

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#summerdelights
#week2
#cooksnapchallenge

Udad Daal is as healthy for us as it is nutritious. Udad Daal contains a lot of protein. It is not possible to eat lentils every day, but if the same lentils are turned into new dishes, you will also be able to enjoy a new taste. Today I have made a stuffed curd from the same lentils and a handful of rice ... in which I have made a stuffing of cashews and raisins ... which became very tasty..

#summerdelights
#week2
#cooksnapchallenge

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#summerdelights
#week2
#cooksnapchallenge

Saved

Ingredients

45 to 50 minute

5 people

For Vada
1 cupUdad Dal
1/4 cuprice
as per requiredWater
as per requiredOil for frying a
2 tbspginger + green chilli paste
as per tasteSalt
1/2 tspasafoetida
For stuffing
2 tbspchopped cashew nuts
2 tbsphalf chopped kismis
1/2 tspchaat masala
1 tspchopped green coriander leaves
For serving
1 kgAmul masti Dahi
5-6 tbspsugar powder
1 tspsalt
1 tspblack salt powder
as needed Dates and tamarind chutney
as requiredGreen coriander chutney
as required Roasted cumin powder
As neededKashmiri red chilli powder
as required Green coriander leaves

Saved

Steps

45 to 50 minute

1

First take the lentils (Udad Dal) and rice in a bowl and wash it three times with clean water. Then add clean water and soak for five to six hours
2

Drain all the steeped lentils and rice and wash it again twice with clean water. Now take it in small amounts in a mixer. When crushing the dal, take special care that there is not much water left in it. If the dal does not grind properly in the mixer, add two teaspoons of water and grind it.. To keep the pudding not too hard and not too loose.
3

Now add ginger + green chilli paste, salt and asafoetida in this mixer and mix. Now take another mixture in another small bowl and add two to three teaspoons of water and whisk in the same direction with the help of whisker.. By doing this, air will fill in the mixture and the mixture will become very soft and white and the curd that will be made from it will become very soft and there will be no lump between it.
4

Now for the Dahi Vada stuffing, add finely chopped cashew nuts, two sliced raisins, chaat masala and green coriander leaves in a bowl and mix it.
5

Now heat the oil on the gas and add a teaspoon and a teaspoon of water for the stuffed Dahi Vada as shown in the photo. Now place the pudding on top of the spoon with the help of a spoon. Put cashew raisin stuffing on it. And take a teaspoon of pudding from the steeped spoon again and spread it on top. And put this Vada in hot oil with the help of a spoon. Keep the flame of gas fast while pouring in the oil, then fry the Vada with medium flame of gas.
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Once the Vada is fried, remove the Dahi Vada from the hot oil and immediately add it to the water. And let it soak for 20 to 25 minutes. Then squeeze it lightly and drain the water into the plate.
8

Now for the sweetened yoghurt, first add the sweet yoghurt to the bowl and mix it well with the help of a whisker. Then add sugar powder, salt and black salt powder, mix well again and stir. Doing so will make the yoghurt very soft and fluffy.
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Now take out the Dahi vada in a large plate and serve it with sweet curd, dates and tamarind chutney, green coriander chutney, roasted cumin powder, kashmiri red chilli powder and green coriander leaves. Now our stuffed Dahi Vada is ready to serve.
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