Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon!
For The Stuffed Vadas (makes 8)
Divide the cashew-raisin stuffing into 8 equal portions and keep aside.
Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, and 1½ tbsp of water and mix well.
Wet a deep ladle with little water, pour 1 tbsp of the batter in it and sprinkle a portion of the stuffing in the centre
Finally pour 1 more tbsp of the batter over it, drop it in hot oil and deep-fry on a medium flame till itturns golden brown in colour from all the sides. 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.
Soak the deep-fried vadas immediately in a bowlful of water for 20 minutes. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside.
Just before serving arrange 2 stuffed vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
Serve immediately garnished with coriander.