Sprout Stuffed Dahi Vada

Name: Sprout Stuffed Dahi Vada
Total time: 3000 s
Yield: 15 to 20 servings
Cuisine: Indian
Ingredients: 1 cup urad dal (split black gram) soaked for 4 hours; 1 green chilli chopped; 2 inch piece ginger chopped; 5 cups water to soak the vadas; 1 teaspoon salt; As needed Oil for frying; 1 cup boiled mashed potato; 1/2 cup sprouted moth (matki, mat bean, dew bean); 1/2 cup sprouted boiled lal channa; 1 teaspoon ginger chopped; 1 green chilli chopped; 1 tablespoon coriander chopped; 1/2 teaspoon haldi; 1/2 teaspoon chilli powder; 1/2 teaspoon garam masala; 1/2 teaspoon jeera; 1 pinch hing (asafoetida); 1 teaspoon lemon juice; 1 tej patta (bay leaf); to taste Salt; 1 teaspoon oil; 2 cups thick dahi (yogurt); 2 teaspoon Sugar; 1/2 teaspoon salt; 1/2 teaspoon kala Namak (black salt); 1/2 teaspoon red chilli powder; 1 teaspoon bhuna jeera powder (roasted cumin); 1/2 cup meethi chutney (tamarind chutney); 3 tablespoon coriander chutney; 1/2 cup potato lachha/ aloo bhujia (potato sticks)

blissofcooking @cook_11957213

Bengaluru

#flavoursOfHoli Sprout Stuffed Dahi Vada (Stuffed lentil balls in Yogurt) is a lip smacking snack or a chat recipe. These soft dahi vadas are traditionally made with the urad daal. The stuffed vadas are commonly made using dry fruits green chillies and ginger but these vadas are stuffed with sprouted moong and channa. The use of sprouted moong and chanaincreases the nutrition value of this dish. Sprouted stuffed dahi vadas can be served as evening snack, or for lunch or dinner. This delicious chat item will be the talking point of any chaat party or kitty party. You can also watch the Video on making of this recipe at https://youtu.be/gJ3X9YsxXB8

blissofcooking @cook_11957213

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Ingredients

50 minutes

15 to 20 servings

1 cupurad dal (split black gram) soaked for 4 hours
1green chilli chopped
2 inchpiece ginger chopped
5 cupswater to soak the vadas
1 teaspoonsalt
As neededOil for frying
1 cupboiled mashed potato
1/2 cupsprouted moth (matki, mat bean, dew bean)
1/2 cupsprouted boiled lal channa
1 teaspoonginger chopped
1green chilli chopped
1 tablespooncoriander chopped
1/2 teaspoonhaldi
1/2 teaspoonchilli powder
1/2 teaspoongaram masala
1/2 teaspoonjeera
1 pinchhing (asafoetida)
1 teaspoonlemon juice
1tej patta (bay leaf)
to tasteSalt
1 teaspoonoil
2 cupsthick dahi (yogurt)
2 teaspoonSugar
1/2 teaspoonsalt
1/2 teaspoonkala Namak (black salt)
1/2 teaspoonred chilli powder
1 teaspoonbhuna jeera powder (roasted cumin)
1/2 cupmeethi chutney (tamarind chutney)
3 tablespooncoriander chutney
1/2 cuppotato lachha/ aloo bhujia (potato sticks)

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Steps

50 minutes

1

Drain the water from the soaked dal. Transfer to a blender; add chilli, ginger and grind to a paste.
2

Transfer in a big bowl and whip to make this dal batter fluffy by adding 1 tablespoon water or may be a little more.
3

Check the batter by dropping a small portion in a bowl of water. If it floats it is ready. Set aside.
4

In a large pan add 5 cups water and 1 teaspoon salt and set aside. This is to soak the vadas.
5

Heat oil in a pressure cooker; add jeera, ginger, chilli, hing, tej patta and saute for few seconds.
6

Add the lal channa, mooth and saute for a minute.
7

Add haldi, chilli powder, dhania powder, salt and toss. Add 1/3 cup water and close the lid of the cooker and give 2 pressures.
8

Open the lid and check if cooked well. If there is moisture cook without the lid for the moisture to evaporate. Set aside to cool. Now add the mashed potato, coriander, garam masala, lemon juice and mix. Check the seasoning and adjust to your liking.
9

Now make small lemon size balls from this mixture and set aside.
10

Heat oil in a deep pan on medium heat.
11

Coat the sprout balls with dal batter by dropping in the batter so that they are coated well.
12

Drop gently in the oil and fry evenly till golden. Drain and dip in the water to soak for 20 minutes. Fry 4 to 5 vadas at a time.
13

In a bowl add dahi; add salt, sugar and whisk to a smooth texture.
14

Take out the vadas one by one and gently squeeze the excess water.
15

Place all the vadas in a shallow dish; pour the dahi, sprinkle chilli, jeera, kala Namak. Drizzle both the chutneys generously and sprinkle the aloo lachha on top.