Stuffed dahi wada

Posted on October 15, 2009. Filed under: Chaat, Snacks | Tags: , , , |

Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas.
Rajasthanis relish dahi vadas at any time of the day – as a snack or as an accompaniment to a main meal.
Making stuffed dahi vadas may seem complicated the first time you try them. But they can be very easily prepared as they are eaten and believe me, you will thoroughly enjoy them! Just follow the diagrams given at the end of the recipe.
You can prepare the vadas a day in advance and store them refrigerated. Soak the vadas in hot water and just before serving, drain them and squeeze out any excess water, before you add the curds.

Preparation Time : 30 mins.
Cooking Time : 20 mins.

Makes 10 dahi vadas.

For the vadas
¾ cup urad dal (split black lentils)
¼ teaspoon asafoetida (hing)
a pinch soda bi-carb
salt to taste
To be mixed together into a stuffing
2 tablespoons cashewnuts, chopped
2 tablespoons sultanas ( kismis)
1 teaspoon gingergreen chilli paste
Other ingredients
oil for deep frying
For serving
1 cup fresh curds, beaten
a pinch black salt (sanchal)
2 tablespoons sugar
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
chopped coriander
Method
1. Clean, wash and soak the urad dal for 2 to 3 hours.
2. Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
3. Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
4. Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5″ x5″) piece of wet muslin cloth and form a 50 mm. (2″) diameter circle (using wet hands).
5. Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
6. Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
8. Drain and soak the vadas in water for about 45 minutes.
How to proceed
1. Mix the curds, black salt, sugar and salt together. Keep aside.
2. Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
3. Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
4. Serve immediately.
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Dahi Wada

Posted on September 29, 2009. Filed under: Chaat | Tags: , , |

This recipe is popular all over India. Different communities have their own variations to this recipe. For example, some add sugar to the curds, whilst others temper it with mustard and curry leaves. The Marwaris use moong dal instead of urad dal to make the vadas.
Dahi vadas can be eaten as a snack or as part of the meal.
The vadas can be made a day in advance and refrigerated. You have only to soak them in hot water and drain just before serving.

Preparation Time : 20 mins.
Cooking Time : 15 mins.

Makes 12 dahi vadas.

For the vadas
1/2 cup urad dal (split black lentils), soaked for 4 hours
12 mm. (1/2″) piece ginger
2 green chillies
a pinch soda bi-carb
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
For serving
3 cups beaten curds

2 tablespoons khajur imli ki chutney

salt to taste
For the vadas
1. Wash and drain the urad dal.
2. Grind together the urad dal, ginger, green chillies and salt in afood processor to a coarse paste.
3. Add the soda bi-carb to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
4. Wet your hands and take 2 tablespoons of the batter on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1″) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown for about 10 minutes.
5. Drain on absorbent paper.
How to proceed
1. Soak the deep fried vadas in water for about 45 minutes.
2. Just before serving, drain and squeeze out the excess water.
3. Arrange the vadas on a serving dish and top with beaten curds.
4. Garnish with chilli powder, cumin seed powder and salt and serve with khajur imli ki chutney.
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Faraali dahi wada

Posted on July 15, 2009. Filed under: Chaat | Tags: , , |

An interesting twist to the regular dahi wada makes this a treat during fast

Serves 5-6

For the wadas
½ cup sanwa millet (samo) flour
¾ cup thickly grated bottle gourd (lauki/ doodhi)
1 tsp ginger-green chilli paste
Rock salt (sendha namak) to taste
1 tbsp arrowroot flour
Oil for cooking

For the curds
2 cups fresh curds (dahi)
2 tbsp milk
A pinch of rock salt (sendha namak)

For serving
½ cup khajur imli ki chutney
¼ cup green chutney (optional)
1 tsp roasted cumin (jeera) powder

For the garnish
2 tbsp finely chopped coriander (dhania) (optional)

For the curds (dahi)
1. Whisk the curds and milk together till smooth.
2. Add the salt and mix well. Refrigerate to chill.

For the wadas
1. Combine all the ingredients, except oil, in a bowl and mix well.
2. Divide the mixture into 10 to 12 equal portions and shape each portion into a round flat wada.
3. Heat a non-stick pan on a medium flame and cook each wada, using a little oil, till both sides are golden in colour; keep aside.
How to proceed
1. Just before serving soak the wadas in a vessel full of water; drain and squeeze gently.
2. Arrange the wadas on a serving plate and pour the prepared curds, khajur imli ki chutney and green chutney on it.
3. Sprinkle cumin seeds powder.
Serve immediately garnished with coriander.

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Dahi wada

Posted on March 3, 2009. Filed under: Chaat | Tags: , , , |

Preparation Time : 15 minutes.
Cooking Time : 15 minutes.

Makes 8 wadas.

Ingredients
1/2 teacup moong dal (with skin)
2 green chillies
a pinch asafoetida
1/2 teaspoon soda-bi-carb or fruit salt
2 teacups fresh curds
2 pinches roasted cumin powder
2 pinches chilli powder
1 tablespoon chopped coriander (optional)
salt to taste
For the seasoning
1/2 teaspoon mustard seeds
3 to 4 pieces green chillies
a pinch asafoetida
1 1/2 teaspoons oil
Method
1. Soak the moong dal for 3 to 4 hours. Drain.
2. Add the green chillies and blend in a mixer with every little water.
3. Add the asafoetida and soda bi-carb and mix well.
4. Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape. Take out the toasts.
5. Dip the toasts in water for 5 minutes. Thereafter, squeeze out the water and arrange the wadas on a plate.
6. Beat the curds with the salt.
7. To prepare the seasoning, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida. Mix the seasoning with the beaten curds.
8. Spread the seasoned curds over the wadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle sweet and sour chutney.
Tips
Health Information :
Instead of the traditional method of frying dahi wadas, this recipe uses a different cooking technique.
To give you a healthier dish which is lower in calories and fat.
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Dahi Wada recipe

Posted on October 1, 2008. Filed under: Microwave | Tags: |

Non-fried wadas dunked in yoghurt and topped with tangy imli chutney and cumin powder. This recipe is devised for people on a diet or for those who have to cut down on fat. Nevertheless, it is extremely good

Cooking Time : 2½ mins.
Preparation Time : 1 hour.

Makes 8 dahi wadas.

For the wadas
½ cup yellow moong dal (split yellow gram)
1 to 2 green chillies
½ teaspoon unflavoured fruit salt
2 cups salted buttermilk
salt to taste
oil for greasing
For the curds
2 cups fresh thick curds
2 tablespoons milk
salt to taste
For the garnish
½ teaspoon chilli powder
1 teaspoon roasted  cumin seed ( jeera) powder
1 to 2 tablespoon khajur imli ki chutney
2 tablespoons chopped coriander
For the wadas
1. Soak the dal in warm water for at least 1 hour.
2. Drain out most of the water and grind it to a smooth paste in a blender along with the chillies and salt.
3. Add the fruit salt and mix well.
4. Pour 2 tablespoons of the batter into 8 small greased microwave safe bowls
5. (2″ diameter).
6. Microwave 4 at a time each batch for 1 minute and 15 seconds.
7. Remove and allow it to cool completely unmould.
8. Soak them in salted buttermilk for few minutes, till they are soft.
9. Drain and squeeze out any excess water.
10. Place on a serving plate.
How to proceed
1. Whisk the curds with the milk and salt and pour over the soaked wadas.
2. Garnish with the chilli powder, cumin powder, khajur imli ki chutney and chopped coriander.
3. Serve chilled.
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