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Before you jump to Sprout Stuffed Dahi Vada recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.
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We hope you got benefit from reading it, now let’s go back to sprout stuffed dahi vada recipe. You can have sprout stuffed dahi vada using 30 ingredients and 15 steps. Here is how you do it.
The ingredients needed to make Sprout Stuffed Dahi Vada:
- Prepare 1 cup urad dal (split black gram) soaked for 4 hours
- Get 1 green chilli chopped
- Get 2 inch piece ginger chopped
- Take 5 cups water to soak the vadas
- Take 1 teaspoon salt
- Provide As needed Oil for frying
- Get 1 cup boiled mashed potato
- Get 1/2 cup sprouted moth (matki, mat bean, dew bean)
- Prepare 1/2 cup sprouted boiled lal channa
- Prepare 1 teaspoon ginger chopped
- You need 1 green chilli chopped
- Take 1 tablespoon coriander chopped
- Use 1/2 teaspoon haldi
- Use 1/2 teaspoon chilli powder
- Take 1/2 teaspoon garam masala
- Provide 1/2 teaspoon jeera
- Prepare 1 pinch hing (asafoetida)
- You need 1 teaspoon lemon juice
- You need 1 tej patta (bay leaf)
- Prepare to taste Salt
- Prepare 1 teaspoon oil
- You need 2 cups thick dahi (yogurt)
- Take 2 teaspoon Sugar
- Prepare 1/2 teaspoon salt
- You need 1/2 teaspoon kala Namak (black salt)
- Use 1/2 teaspoon red chilli powder
- Take 1 teaspoon bhuna jeera powder (roasted cumin)
- Use 1/2 cup meethi chutney (tamarind chutney)
- Use 3 tablespoon coriander chutney
- Provide 1/2 cup potato lachha/ aloo bhujia (potato sticks)
Instructions to make Sprout Stuffed Dahi Vada:
- Drain the water from the soaked dal. Transfer to a blender; add chilli, ginger and grind to a paste.
- Transfer in a big bowl and whip to make this dal batter fluffy by adding 1 tablespoon water or may be a little more.
- Check the batter by dropping a small portion in a bowl of water. If it floats it is ready. Set aside.
- In a large pan add 5 cups water and 1 teaspoon salt and set aside. This is to soak the vadas.
- Heat oil in a pressure cooker; add jeera, ginger, chilli, hing, tej patta and saute for few seconds.
- Add the lal channa, mooth and saute for a minute.
- Add haldi, chilli powder, dhania powder, salt and toss. Add 1/3 cup water and close the lid of the cooker and give 2 pressures.
- Open the lid and check if cooked well. If there is moisture cook without the lid for the moisture to evaporate. Set aside to cool. Now add the mashed potato, coriander, garam masala, lemon juice and mix. Check the seasoning and adjust to your liking.
- Now make small lemon size balls from this mixture and set aside.
- Heat oil in a deep pan on medium heat.
- Coat the sprout balls with dal batter by dropping in the batter so that they are coated well.
- Drop gently in the oil and fry evenly till golden. Drain and dip in the water to soak for 20 minutes. Fry 4 to 5 vadas at a time.
- In a bowl add dahi; add salt, sugar and whisk to a smooth texture.
- Take out the vadas one by one and gently squeeze the excess water.
- Place all the vadas in a shallow dish; pour the dahi, sprinkle chilli, jeera, kala Namak. Drizzle both the chutneys generously and sprinkle the aloo lachha on top.
Like making both the spicy green coriander chutney and sweet tamarind. Sour Stuffed Dahi Vada is a delicious Indian recipe served as a Snacks. Find the complete instructions on Bawarchi. How to Make Sour Stuffed Dahi Vada. Cook noodles according to the pack instructions given behind the pack.
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