How to make Stuffed Dahiwadas -
Crispy wadas stuffed with raisins and cashewnuts served with chilled spicy yogurt.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split Skinless Black Gram , Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Stuffed Dahiwadas checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Crunchy Pasta Sesame Tofu Aloo Bhujiya Parantha Apple Cinnamon Toast, SK Khazana
Stuffed Dahiwadas 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 : 5-6 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stuffed Dahiwadas Recipe
Split Skinless Black Gram 1 cup
Yogurt to taste
Asafoetida a pinch
Cumin seeds 1 teaspoon
Oil to deep fry
Ginger julienne 2 inch piece
Raisins wash and pat dry 1 1/2 tablespoons
Cashewnuts crushed 8-10
Green chillies finely chopped 2
Fresh coriander leaves finely chopped 2 tablespoons
Yogurt whisked,chilled 2 1/2 cups
Rock salt (sendha namak) 1/2 teaspoon
Red chilli powder 1 teaspoon
Cumin powder roasted 1/2 teaspoon
TO SERVE
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Date and tamarind chutney 1/2 cup
Fresh coriander leaves 1/4 cup
Method
Step 1
Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter.
Step 2
Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
Step 3
Fry a small portion of the batter in hot oil to test if the batter holds well.
Step 4
In a bowl mix together ginger julienne, raisins, crushed cashewnuts, chopped green chillies and chopped coriander leaves. Apply a little water on palm.
Step 5
Take a small portion of batter and pat lightly with damp fingers to flatten it. Place a little stuffing and fold over. Gently put into hot oil.
Step 6
Repeat with remaining batter and stuffing. Fry till wadas are golden brown.
Step 7
Drain and soak in cold water. Mix together yogurt, salt, rock salt, red chilli powder and cumin powder.
Step 8
Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves.
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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.
