How to make Stuffed Dahiwadas -

Crispy wadas stuffed with raisins and cashewnuts served with chilled spicy yogurt.

Sanjeev Kapoor

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 Wild Mushrooms in Oat Cups Mini Sabudana Thalipeeth Date Filled Cookies Peanut Aloo

Stuffed Dahiwadas

Stuffed Dahiwadas Recipe Card

Print

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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MasterChef Sanjeev Kapoor

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.