Stuffed Dahi Vada Recipe
A vegetarian Indian recipe with avarekai (broad beans) - soaked overnight, white urad dal (whole) - soaked overnight, onion - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water
avarekai (broad beans) - soaked overnight(1/4 cup)white urad dal (whole) - soaked overnight(1/2 cup)water(1 cup) - 2
Combine both of them and grind in a mixer to a smooth paste adding enough water
water(1 cup) - 3
Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt
onion - finely chopped(1)ginger - grated(1 tablespoon)green chillies - finely chopped(2)salt - as requiredgreen chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup)salt - as required - 4
Mix well everything and keep it aside for about 10 mins
- 5
You can even add chopped curry leaves and coriander leaves
onion - finely chopped(1)green chillies - finely chopped(2)green chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup) - 6
For deep frying, heat oil in a heavy bottomed Kadai or pan
- 7
Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between
water(1 cup) - 8
Close it with a tablespoon of batter
- 9
Deep fry them till turns golden brown
- 10
For low-fat version, try cooking stuffed Vada in a Paniyaram pan
- 11
Whisk curd till smooth and add water
curd (dahi / yogurt)(2 cup)water(1 cup) - 12
Combine well and add chili powder, masala powder, chopped chilies and salt
onion - finely chopped(1)green chillies - finely chopped(2)salt - as requiredred chilli powder(1 teaspoon)cumin powder (jeera) - or chaat masala(1/2 teaspoon)green chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup)salt - as required - 13
Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours)
curd (dahi / yogurt)(2 cup) - 14
Garnish with carrot and coriander leaves
carrot (gajjar) - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/2 cup) - 15
Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch
Nutrition Facts
Per serving
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Stuffed Dahi Vada Recipe
A vegetarian Indian recipe with avarekai (broad beans) - soaked overnight, white urad dal (whole) - soaked overnight, onion - finely chopped. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Directions
15 steps- 1
To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water
avarekai (broad beans) - soaked overnight(1/4 cup)white urad dal (whole) - soaked overnight(1/2 cup)water(1 cup) - 2
Combine both of them and grind in a mixer to a smooth paste adding enough water
water(1 cup) - 3
Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt
onion - finely chopped(1)ginger - grated(1 tablespoon)green chillies - finely chopped(2)salt - as requiredgreen chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup)salt - as required - 4
Mix well everything and keep it aside for about 10 mins
- 5
You can even add chopped curry leaves and coriander leaves
onion - finely chopped(1)green chillies - finely chopped(2)green chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup) - 6
For deep frying, heat oil in a heavy bottomed Kadai or pan
- 7
Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between
water(1 cup) - 8
Close it with a tablespoon of batter
- 9
Deep fry them till turns golden brown
- 10
For low-fat version, try cooking stuffed Vada in a Paniyaram pan
- 11
Whisk curd till smooth and add water
curd (dahi / yogurt)(2 cup)water(1 cup) - 12
Combine well and add chili powder, masala powder, chopped chilies and salt
onion - finely chopped(1)green chillies - finely chopped(2)salt - as requiredred chilli powder(1 teaspoon)cumin powder (jeera) - or chaat masala(1/2 teaspoon)green chillies - finely chopped(2)coriander (dhania) leaves - finely chopped(1/2 cup)salt - as required - 13
Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours)
curd (dahi / yogurt)(2 cup) - 14
Garnish with carrot and coriander leaves
carrot (gajjar) - grated(1/2 cup)coriander (dhania) leaves - finely chopped(1/2 cup) - 15
Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch
About this recipe
A vegetarian Indian recipe with avarekai (broad beans) - soaked overnight, white urad dal (whole) - soaked overnight, onion - finely chopped. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
