RECIPES
Crafting Future Structures with a Taste of Goldiee
Non Fried Stuffed Dahi Vada
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For the vada prep, grind soaked urad dal into a thick, fluffy batter with minimal water. Whisk vigorously by hand to incorporate air until light, drop spoonfuls into hot oil, and deep fry until round and golden brown. Immediately transfer the hot vadas into warm salted water to soften.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings
5
Diet
veg
Cuisine
Indian (North/West)
Ingredients
- 1 cup urad dal (soaked for 4 hours and ground to a smooth, aerated paste)
- 1 green chilli & ½ inch ginger (ground along with the dal)
- A pinch of asafoetida (hing)
- ½ tsp salt
- Deep frying oil
List of Ingredients for tempering
Warm water bath mixed with ½ tsp salt and a pinch of hing for soaking fried vadas
List of Ingredients for Garnish
Roasted cumin powder, red chilli powder, chaat masala, sweet tamarind chutney, and green mint chutney
Instructions
- Drain the soaked urad dal completely and grind it with ginger, green chilli, and a very minimal splash of ice-cold water to form a smooth, thick batter.
- Transfer the batter to a bowl, add hing and salt, and whisk vigorously in one direction for 5-7 minutes until the batter becomes light, airy, and floats when a drop is tested in water.
- Heat oil in a deep frying pan. Wet your fingers, drop small round spoonfuls of batter into the medium-hot oil, and deep fry until they turn evenly golden brown and crisp.
- Remove the vadas from the oil and drop them directly into a prepared bowl of warm water seasoned with salt and hing. Let them soak for 15-20 minutes until they swell and soften.
- In another bowl, whisk the fresh chilled curd thoroughly with sugar and a pinch of salt until smooth and creamy.
- Gently press each soaked vada between your flat palms to squeeze out the water without breaking them. Arrange them on a flat serving plate, pour the sweet whisked curd over them until completely submerged, and finish with drizzles of tamarind chutney, mint chutney, and a dusting of roasted cumin powder, red chilli powder, and chaat masala.
15 Mins
