Steamed Stuffed Dahi Vada Baray Recipe
Steamed Stuffed Dahi vada Baray

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Steamed Stuffed Dahi Vada Baray Recipe

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Ingredients

Adjust Servings:
• FOR VADAS
1 cup Unskinned Split Black gram (dhuli Urad dal) or Unskinned Split Green gram (Mung dal dhuli)
3 tsp Semolina (rava/suji)
2 to 3 tsp (if needed) Water (pani)
1/4 tsp Salt (namak)
¼ tsp Asafetida (hing)
½ tsp Baking powder
1 piece small Ginger (adrak)
½ tsp Cumin (jeera)
• FOR STUFFING
1 tbsp Grated Carrot (kaddukas kiya gajar)
1 tbsp Pomegranate (anar)
1 tbsp Raisins (kismis)
1 tbsp (roughly chopped) Cashew (kaju)
¼ tsp Chaat masala
• FOR CURD
2 cups (thick) Curd (dahi)
½ tsp Roasted Cumin powder (bhuna jeera powder)
1/4 tsp Red Chili powder (lala mirch powder)
¼ tsp Chaat masala
1/4tsp Black salt
¼ tsp Mint Powder (pudina powder)
• FOR GARNISHING
Black Salt (kala namak)
Roasted Cumin powder (bhuna jeera powder)
Red Chili powder (lal mirch powder)
Salt (namak)
Chaat masala
¼ cup Tamarind sauce (imli ki chutni)

Nutritional information

124
Calories
2g
Fat
0.0mg
Cholesterol

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Steamed Stuffed Dahi Vada Baray Recipe.. made from lentil and stuffed with dry fruits are deep fried in oil and wrapped in spicy curd and tamarind sauce...

Cuisine:

    Ingredients

    • • FOR VADAS

    • • FOR STUFFING

    • • FOR CURD

    • • FOR GARNISHING

    Directions

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    Steamed Stuffed Dahi Vada Baray recipe
    Steamed Stuffed Dahi Vada Baray Recipe

    STEAMED STUFFED DAHI VADA BARAY RECIPE | STEAMED STUFFED DAHI VADA | DAHI VADA | DAHI BARAY

    Steamed Stuffed Dahi Vada Baray Recipe. It is simply a healthy version of regular stuffed dahi vada recipe. We usually deep fry dahi vada or baray, which consumes too much oil. Hence, it becomes completely impossible for diabetics or heart patient to enjoy it. My Steamed Stuffed Dahi Vada Baray is completely different from regular dahi vada. I have steamed dahi vada instead of deep frying it. If you are or any member in your family and friends is diabetic or suffering from heart problem or simply are health conscious, give it a try. You will love it.♥ ♥

    Stuffed Dahi Baray Or Stuffed dahi Vada or Stuffed Dahi Bhalla is a very popular Indian recipe where vadas made from lentil and stuffed with dry fruits are deep fried in oil and wrapped in spicy curd and  decorated with sprinkling salt, chili powder, chaat masala and imli ki chutney(tamarind sauce). Holi without Dahi vada is impossible. On Holi you will find mamas and grand mamas making dahi vada at home. It may be stuffed or simple. No matter what type of dahi Bhalla it is people are just crazy about it.
    If you are among those people who do not take oily foods because of any reason, then my Steamed Stuffed Dahi Vada recipe is perfect for you.  You can enjoy the taste of dahi vada with no oil. I have steamed my dahi vadas rather than deep frying it. While I was experimenting on dahi vada I was not sure about the taste, but its result amazed me. vadas were very soft and spongy and the best part is that you cannot realize that you have baked it rather than deep frying. Today I am going to explain you the simplest Steamed Stuffed Dahi Baray recipe which can be prepared very easily at home. Please read my instructions carefully before going to make it.

    Steps

    1
    Done

    SOAK DAAL

    At first, wash lentil (daal) properly and soak it over night in water.

    2
    Done

    ADD TO GRINDER

    Now drain its water and add it to your grinder with cumin, ginger and asafetida.

    3
    Done

    MAKE PASTE

    Make a fine paste from it. Do not add water in it. If needed then only add 3 – 4 tsp water in it. You have to make a firm paste.

    4
    Done

    MIX SALT AND BAKING POWDER

    Now take it out from the grinder and in a bowl, mix it with ½ tsp salt and baking powder. Whisk this paste till fluffy (see photo above). If your mixer grinder has whip option, then you can do it there also. Cover it and keep it aside for 30 minutes.

    5
    Done

    MAKE STUFFING

    To make stuffing mix all the ingredients of stuffing and keep it aside.

    6
    Done

    ADD SEMOLINA

    After 30 minutes, add semolina to this batter and mix it properly. Cover it and keep it aside for 5 minutes.

    7
    Done

    PLACE CASSEROLE ON FLAME

    Fill casserole with water. Place casserole on the flame and tie a cotton cloth on the top of it using thread.

    8
    Done

    COVER THE CASSEROLE

    Cover the casserole with the lid.

    9
    Done

    OIL PLASTIC SHEET

    Now take a clean and hard plastic sheet on your hand and oil it.

    10
    Done

    PUT BATTER

    Now put 1 spoon batter on it. Dip your point finger into oil and spread the batter which you have just placed on plastic with your oiled finger.

    11
    Done

    FILL STUFING

    Now put ¾ tsp stuffing on the middle of the batter sheet.

    12
    Done

    FOLD THE SHEET

    Fold your plastic sheet from middle to meet the edges of the batter sheet.



    13
    Done

    UNFOLD PLASTIC

    Now unfold the plastic.

    14
    Done

    SLIP ON THE CLOTH

    Wet your hand and take out dahi vada very carefully, immediately slip it on the cloth of casserole to get cooked. Cover the vadas with the lid.


    15
    Done

    FLIP EACH VADA

    Reduce the flame to low and let it cook for 5 minutes. After 5 minutes, flip each vada and again cover vadas with lid and let it cook for 5 minutes. After 5 minutes insert a knife in vadas if comes out clean then your vadas are cooked properly else cook it for a few more minutes. In this way make all vadas and keep it aside.

    16
    Done

    MAKE SPICY CURD

    Prepare curd to fold Stuffed Dahi Bhallas . In a bowl mix all the ingredients of spicy dahi.

    17
    Done

    WRAP EACH VADA

    Now add vadas to spicy curd, flip it and then take out each vadas and place on serving plate. At serving time; sprinkle spices and imli ki chutni on it.

    18
    Done

    TIPS

    • Never add more semolina to vada batter. It will make your vadas very hard.
    • You can change the ingredients of stuffing as per your interest.

    • You can add green chili to lentil while making paste of lentil, ginger, asafetida and cumin.

    • You can use both dal at a time. I mean to say ½ cup mung dal and ½ cup urad dal.



    Badhiyakhana

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