Stuffed Dahiwadas

Ingredients / Quantities

For Wadas
Black Gram Split (dhuli Urad Dal) 1 cup
Salt to taste;
Asafoetida pinch;
Cumin Seeds 1 tsp;
Oil to deep fry

For Stuffing
Raisins 1 1/ 2 tbsps;
Cashew nuts 8-10;
Green Chillies 2;
Fresh Coriander leaves a few sprigs;
Ginger 2 one-inch pieces

For Yoghurt Mixture
Yoghurt 2 1/2 cups;
Salt to taste;
Rock Salt (kala Namak) 1/2 tsp;
Red Chilli Powder1 tsp;
Cumin Powder (roasted) 1/2 tsp

To Serve
Red Chilli Powder 1 tsp;
Cumin Powder (roasted) 1 tsp;
Date and Tamarind Chutney 1/2 cup
Fresh Coriander Leaves 1/4 cup

Method of preparation
1. Wash and soak dal for three to four hours. Drain and grind using very little water, to a thick, coarse and fluffy mixture.
2. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
3. Wash and pat dry raisins. Crush cashewnuts. Remove stems, wash and finely chop green chillies. Clean, wash and chop coriander leaves. Keep a little aside for garnishing. Peel, wash and cut ginger into julienne. Mix these ingredients together to make the stuffing.
4. Heat sufficient oil in a kadai and fry a small portion of the batter in hot oil to test if the batter holds well.
5. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Place a little stuffing and fold over.
6. Gently put into hot oil. Repeat with remaining batter and stuffing. Fry till wadas are golden brown. Drain and soak in cold water.
7. Whisk together yogurt, salt, rock salt, red chilli powder and cumin powder.
8. Squeeze out wadas and arrange on a serving dish.
9. Pour chilled yogurt over them and serve garnished with red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves.

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