Stuffed Dahi Vada

Hi all!

With the onset of summer my need for cooling foods has definitely increased and one important ingredient whose value has increased in my daily requirements is curds. I’m trying to eat curds in different ways, the most commonly made item definitely is the butter milk or Chhaas. 

Summer also reminds me of the melt in mouth dahi vadas or Dahi Bhalla. The word Dahi Bhalla reminds me of the place Natraj's Dahi Bhalle at Chandni Chowk, New Delhi. I've had the most amazing dahi vadas here. If you are visiting Chandni Chowk, do not miss eating at this place. 

Another place where you not only get excellent Dahi vadas but also get entertained by magic with spices is Joshi Ke Dahi Vade at Sarafa, Indore. This place has got good reviews by Rocky and Mayur Singh of Highway on My Plate.

I wanted to make Dahi Vadas for the Holi and I had in mind the stuffed Dahi Vadas that I once had at Delhi.   I wanted the stuffing to be different from what I had eaten and I had a rough idea of how to go about it. So, with all sincerity I attempted the Dahi vadas and to my delight they turned out beautiful with the soft, spongy texture, they just melted in mouth. The kid loved it and S, who is not a big fan of these, had a few.

Here's my version of stuffed dahi vadas.. perfect for parties and even otherwise.

Stuffed Dahi Vada Soaking Time:3-4hrs Preparation Time:30mins Cooking Time: 30 mins Makes:14-15 Vadas Serves-6 Ingredients For Vada 1cup Urad dal soaked salt to taste oil for frying For the stuffing handful coriander chopped handful mint chopped 8-10cashew nuts chopped 1tsp ginger grated 2green chillies finely chopped 1tsp roasted cumin pwd salt to taste For soaking a mix of butter milk and black pepper water For Dahi/ Yogurt Mix 2-1/2cups thick curds, smoothened 2tsp sugar 1tbsp roasted cumin pwd 1tsp rock salt salt to taste 1'” piece ginger grated To garnish carrot juliennes tamarind chutney red chilli and roasted cumin pwd Method Soak the Urad dal for 3-4 hours. Grind it to a smooth paste using minimum water. Beat it nicely to make a light batter. Add salt and mix. One can check the lightness of the batter and texture here. If the batter is light and well beaten then there is no need to add the baking soda which many people add to make the vadas soft but I always feel that adding soda  increases oil absorption. Prepare the yogurt mix using all the ingredients given in that category and chill it in the refrigerator. Boil 2cups water with a little salt and 10-15 black pepper corns. Strain and mix this with 2cups butter milk. This makes the soaking liquid for the vadas. Soaking the vadas in butter milk helps absorb the excess oil and gives the vada the first flavour of dahi. The vada soaked in butter milk gives a better taste and are less oily than soaked in warm water. You will never feel thirsty after having vadas made in such a way which normally is the case when you eat fried stuff. Mix all the ingredients of the stuffing. Meanwhile heat the oil for frying vada. Take lemon size filling on a greased plastic sheet and pat it with wet hands to make a square. Fill 1/2tsp stuffing in it. With the help of the plastic fold the square to get a triangle. Seal the edges. Remove the stuffed vada and slide it gently into oil. Fry on a medium flame till golden in colour and then soak it in the butter milk for 10 mins. Make all the stuffed vadas in this manner. Squeeze out the excess butter milk from stuffed vadas, gently. Arrange the stuffed vadas on the platter and pour the yogurt mix. Garnish with tamarind-dates chutney, carrot juliennes, chilli and cumin powder. Serve chilled.

Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event,
 
 Cooking For Myself at Vegetarian Surprises, Beat The Heat hosted by Surabhi Nayak
 
Indian Food Palooza hosted by Prerna, Kathy and Barbara.
Have reposted this here and sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds.

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