Stuffed Dahi Vada Recipe
Stuffed Dahi Vada is a delightful and healthier twist on the traditional Indian snack. This low-fat version of dahi vada is prepared using a Paniyaram pan, which helps minimize the oil content while retaining the delicious, crispy exterior and soft interior of the vadas. Perfect as an appetizer or a side dish for special occasions or parties, this guilt-free treat is not only healthy but also bursting with flavors from a variety of ingredients.
Whether you are looking to enjoy a delicious snack without compromising your health or serving something unique to your guests, Stuffed Dahi Vada offers a perfect balance. The stuffing made with cashew nuts and sultana raisins adds a lovely sweetness that complements the spicy yogurt dip beautifully. The combination of textures and flavorsβcrispy, creamy, sweet, and savoryβmakes this dish a true delight for your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Avarekai (Broad Beans) | 1/4 cup (soaked overnight) |
| White Urad Dal (Whole) | 1/2 cup (soaked overnight) |
| Onion | 1 (finely chopped) |
| Ginger | 1 tbsp (grated) |
| Green Chillies | 2 (finely chopped) |
| Salt | As required |
| Cashew Nuts | 1/4 cup (for stuffing) |
| Sultana Raisins | 1/4 cup (for stuffing) |
| Curd (Dahi / Yogurt) | 2 cups (for soaking) |
| Water | 1 cup (for soaking) |
| Red Chilli Powder | 1 tsp |
| Cumin Powder (Jeera) | 1/2 tsp (or chaat masala) |
| Green Chillies | 2 (finely chopped, for soaking) |
| Carrot (Gajjar) | 1/2 cup (grated, for garnish) |
| Coriander (Dhania) Leaves | 1/2 cup (finely chopped, for garnish) |
Preparation Time:
- 30 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Soak the Ingredients:
Begin by soaking the Avarekai (broad beans) and White Urad Dal (whole) overnight in water. This step is crucial to softening the beans and dal, which will make them easier to grind and ensure a smooth, fluffy texture for the batter. -
Prepare the Batter:
The next day, combine the soaked Avarekai and Urad Dal in a grinder and blend them into a smooth paste, adding just enough water to achieve a thick batter consistency. Transfer the mixture to a large mixing bowl. -
Add Flavorings:
To the batter, add finely chopped onions, grated ginger, chopped green chilies, and salt. Mix thoroughly, ensuring all the ingredients are evenly distributed. Let the batter sit for about 10 minutes to allow the flavors to meld together. If you like, you can also add chopped curry leaves and coriander leaves at this stage for extra flavor. -
Prepare the Stuffing:
For the stuffing, chop the cashew nuts and sultana raisins into small pieces and set them aside. This combination will provide a delightful crunch and a subtle sweetness to the stuffed vadas. -
Shape and Fry the Vadas:
Heat oil in a heavy-bottomed Kadai or deep pan for frying. While the oil is heating, wet your hands with water to prevent the batter from sticking. Take a tablespoon of the batter and shape it into a small disc. Place a teaspoon of the cashew and raisin stuffing in the center and then cover it with more batter, forming a small ball or disc.Gently slide the prepared vadas into the hot oil and deep fry them until they are golden brown and crisp. For a low-fat version, you can opt for cooking the vadas in a Paniyaram pan with minimal oil, ensuring they cook to a crispy perfection while keeping the calorie count low.
-
Soak the Vadas:
Once the vadas are golden and crispy, transfer them to a plate and allow them to cool to room temperature. Meanwhile, whisk the curd (yogurt) until smooth and add water to achieve a slightly runny consistency. Stir in the red chili powder, cumin powder (or chaat masala), chopped green chilies, and salt.Immerse the vadas in the curd mixture, ensuring they are fully soaked. Let the vadas soak for at least 1-2 hours, as this will allow them to absorb the flavors and soften, resulting in a creamy texture.
-
Garnish and Serve:
After soaking, garnish the Stuffed Dahi Vada with freshly grated carrot and finely chopped coriander leaves. This not only enhances the flavor but also adds a vibrant, fresh touch to the dish. -
Serving Suggestion:
Stuffed Dahi Vada can be enjoyed as a side dish with Rajasthani Dal Baati Churma for a traditional and satisfying meal. Alternatively, serve them as an appetizer at a party or special occasion, and watch them disappear in no time!
Allergen Information:
- Contains cashew nuts, which may be a concern for individuals with nut allergies. Please ensure to check for any nut allergies before preparing this dish.
- Dairy: The recipe uses yogurt (curd), so it is not suitable for those who are lactose intolerant or following a vegan diet.
Dietary Preferences:
- Vegetarian: This dish is entirely plant-based and vegetarian, making it a great choice for those following a vegetarian lifestyle.
- Low-fat Option: The Paniyaram pan cooking method reduces the oil used, making this dish a healthier alternative to traditional deep-fried vadas.
Tips:
- Soaking the Vadas: Make sure to let the vadas soak in the yogurt mixture for at least 1-2 hours to achieve the right texture and flavor.
- Customization: If you donβt wish to use Avarekai (broad beans), you can substitute them with additional urad dal, but keep in mind that the flavor and texture may differ slightly.
- Serving: These vadas are perfect for a festive meal or as a part of a larger spread. You can pair them with other Indian delicacies like Chana Masala or Pulao for a wholesome, satisfying meal.
Conclusion:
Stuffed Dahi Vada is a beautiful fusion of textures and flavors that will impress anyone who tries it. The crispy, golden vadas filled with a sweet and crunchy stuffing, paired with the creamy and tangy yogurt soak, create a delightful contrast that makes this dish a true crowd-pleaser. Whether you are preparing this for a family meal or a special event, this recipe will surely stand out as a flavorful and health-conscious option. Try it today and experience a guilt-free indulgence!
