Stuffed Dahiwadas

Ingredients list for Stuffed Dahiwadas

• 1 cup Split Skinless Black Gram
• to taste Yogurt
• a pinch Asafoetida
• 1 teaspoon Cumin seeds
• to deep fry Oil
• 2 inch piece Ginger julienne
• 1 1/2 tablespoons Raisins wash and pat dry
• 8-10 Cashewnuts crushed
• 2 Green chillies finely chopped
• 2 tablespoons Fresh coriander leaves finely chopped
• 2 1/2 cups Yogurt whisked,chilled
• 1/2 teaspoon Rock salt (sendha namak)
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Cumin powder roasted
• TO SERVE
• 1 teaspoon Red chilli powder
• 1 teaspoon Roasted cumin powder
• 1/2 cup Date and tamarind chutney
• 1/4 cup Fresh coriander leaves

Method

1. Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter.
2. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
3. Fry a small portion of the batter in hot oil to test if the batter holds well.
4. In a bowl mix together ginger julienne, raisins, crushed cashewnuts, chopped green chillies and chopped coriander leaves. Apply a little water on palm.
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.
6. Repeat with remaining batter and stuffing. Fry till wadas are golden brown.
7. Drain and soak in cold water. Mix together yogurt, salt, rock salt, red chilli powder and cumin powder.
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.