How to make Stuffed Dahi Vada -
A flavourful raw banana mixture coated with a vada batter and fried. Served with sweetened yogurt and chutneys. Making Stuffed Dahi Vadas is an absolutely satisfying way to spend a Sunday afternoon!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweetened yogurt, Urad dal batter
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Thalipeeth, The Yellow Chilli Style Chatpata Fafda Sweet Crunchy Hearts Nachos With Rajma
Stuffed Dahi Vada Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Stuffed Dahi Vada Recipe
Sweetened yogurt to serve
Urad dal batter Soaked and ground batter as required
Oil 1 tablespoon + for deep frying
Mustard seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1/2 teaspoon
Curry leaves 5-6
Green chillies finely chopped 1/2 teaspoon
Raw bananas boiled, peeled and mashed 2
Turmeric powder 1/4 teaspoon
Salt to taste
Lemon juice 1 1/2 teaspoons
Sugar 1 teaspoon
Fresh coriander chopped 1 tablespoon
Dried ginger powder (soonth) 1/2 teaspoon
Oil 1 teaspoon
Date chutney to serve
Roasted cumin powder for garnishing
Red chilli powder for garnishing
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds, black gram and sauté till the gram is browned.
Step 2
Add curry leaves, green chillies and sauté for a minute.
Step 3
Add raw banana, mix well and cook on low heat for 1-2 minutes.
Step 4
Add turmeric powder, salt, lemon juice and sugar. Mix well and cook for a minute.
Step 5
Add 1 tablespoon chopped coriander and mix well. Transfer on a plate and allow to cool. Mix with your hands.
Step 6
Add dried ginger powder and mix again. Divide the mixture into small equal portions shaped into balls.
Step 7
Add salt and 1 teaspoon hot oil to the batter and mix well. Ensure that the batter is thick and of a coating consistency.
Step 8
Heat sufficient oil in a kadai. Dip the banana mixture balls in the batter, coat well and deep-fry in the hot oil till golden. Drain on absorbent paper.
Step 9
Place fried balls in a serving dish. Drizzle yogurt on top of them. Top with date chutney and sprinkle cumin powder, red chilli powder and chopped coriander on top. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
