Stuffed Dahi Vada


  • 1/4 cup dry mochai beans, soaked overnight
  • 1/2 cup whole urad dal, soaked overnight
  • 1 medium sized onion, finely chopped
  • 1 tablespoon ginger, grated
  • 2 green chilies, finely chopped
  • Salt as required

For stuffing

  • 1/4 cup cashew nuts
  • 1/4 cup raisin

For soaking

  • 2 cup curd/yogurt
  • 1 cup water
  • 1 teaspoon chili powder or pepper powder
  • 1/2 teaspoon cumin/jeera powder or chat masala
  • 2 green chilies, finely chopped
  • 1/2 cup carrot, grated
  • 1/2 cup coriander leaves, finely chopped
  • Salt as required


  1. To begin making the Stuffed Dahi Vada, firstly soak mochai beans and whole urad dal overnight in water. Combine both of them and grind in a mixer to a smooth paste adding enough water.
  2. Transfer dal paste to a mixing bowl and add chopped onions, green chilies, ginger and salt. Mix well everything and keep it aside for about 10 mins.
  3. You can even add chopped curry leaves and coriander leaves.
  4. For deep frying, heat oil in a heavy bottomed Kadai or pan. Wet your hands with water and take a tablespoon of batter and make a small disc and put the stuffings in between.
  5. Close it with a tablespoon of batter. Deep fry them till turns golden brown. For low-fat version, try cooking stuffed Vada in a Paniyaram pan.
  6. Whisk curd till smooth and add water. Combine well and add chili powder, masala powder, chopped chilies and salt.
  7. Once Vada comes to room temperature, soak them in curd (let it soak for at least for 1-2 hours). Garnish with carrot and coriander leaves.
  8. Serve Stuffed Dahi Vada as a side dish with Rajasthani Dal Baati Churma for a delicious lunch.


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