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urad dal vijayalaxmi deer 2

Stuffed Dahi Vada

Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon!


For The Stuffed Vadas (makes 8)

3/4 cup urad dal (split black lentils)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
salt to taste

To Be Mixed Together Into A Cashew-raisin Stuffing (for The Stuffed Vadas)
1 1/2 tbsp chopped cashewnuts (kaju)
1 1/2 tbsp chopped raisins (kismis)

To Be Mixed Into A Curds Mixture
1 cup whisked curds (dahi)
2 tbsp sugar
a pinch of black salt (sanchal)
salt to taste

Other Ingredients
oil for deep-frying
chilli powder for sprinkling
roasted cumin seeds (jeera) powder for sprinkling

For The Garnish
2 tbsp finely chopped coriander (dhania)

For the stuffed vadas

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.

How to serve

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.

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