Stuffed Vegetable Dahi Vadas Recipe

Cooking Directions

• STEP 1.Soak urad dal and moong dal in water for a few hours, then grind them into a smooth batter.
• STEP 2.Prepare the vegetable filling by sautéing onions, carrots, peas, and spices in a pan.
• STEP 3.Take small portions of the lentil batter, flatten them, and place a spoonful of the vegetable filling in the center. Fold the batter over the filling and shape it into a ball.
• STEP 4.Deep fry the vadas until they turn golden brown and crispy.
• STEP 5.Soak the fried vadas in water for a few minutes, then squeeze out the excess water and transfer them to a serving dish.
• STEP 6.Pour whisked yogurt over the vadas, and garnish with tamarind chutney, green chutney, roasted cumin powder, and chopped coriander leaves.
• STEP 7.Serve chilled and enjoy!

Cooking Tips

• Make sure the lentil batter is smooth and fluffy for soft and spongy vadas.
• You can add grated coconut or chopped nuts to the vegetable filling for extra flavor and texture.
• Soaking the vadas in water helps to make them soft and absorb the flavors of the yogurt sauce.
• You can adjust the spiciness of the dish by adding more or less green chutney and tamarind chutney.

Storage and Serving

• Stuffed Vegetable Dahi Vadas can be stored in the refrigerator for up to 2 days.
• Before serving, you can garnish the vadas with more yogurt, chutneys, and spices for an extra burst of flavor.
• These vadas are best enjoyed chilled, so serve them straight from the refrigerator.