Stuffed Dahi Wada

With my effort to experiment baked version of favorite traditional deep fried dishes, I was again successful with this one!! I had my friends taste the fried and the baked version of DahiWada (without specifying it), and asked them to identify the difference. They could not make out the difference between fried and baked ones, and said they were just the same.... Yipeeeee....

Wadas are deep fried white lentil balls, and Dahi Wada are the lentil balls dipped into yogurt and garnished with spices. With the easy nature of making this dish and the delicious taste, it is one of the very popular appetizers and snacks in India. It can be made ahead of time and can be easily served to a crowd at the party.

Here is the recipe for around 4 people

Soak 1 cup of white Lentils/Urad dal in 2 cups of water for 6-8 hours.

  

After soaking it will double in size. 

Using just 1/2 cup water, grind soaked dal with ginger and few green chillies. Add water if needed to make a smooth paste. Add salt to taste.

Veggies and Nuts are optional. I like to add them to create a surprise element and texture.

Add finely chopped veggies and few cashews and raisins to the prepared dough. Mix the batter well till it becomes light and fluffy.

To deep fry: first dip fingers into a bowl of clean water. This will prevent the batter from sticking onto your fingers. 

Gently lift a tbsp. of batter and making a ball drop into hot oil to deep fry. Fry till Wada turns golden brown.

Always test one for oil temperature and taste. Cut it open. If the center is not cooked and feels like raw dal, reduce oil temperature and increase the frying time. Test for salt. Add salt if needed.

Make few wadas at a time. 

When they turn golden brown, add to a bowl full of water. This will help wada get soft.

Soak them for 20-30 minutes. Gently lift each wada and place it in your palm. Press it lightly with the other palm to get rid of water. Place in a platter.

Whisk 2 cups of yogurt with 1/2 cup water and salt. You need a nice pourable consistency.

Generously pour yogurt over wadas. Sprinkle red chilli powder and cumin powder and chopped cilantro. Serve with Sweet and sour date chutney or Coriander chutney.

 To make baked version:

Grease cupcake tray with some oil. 

Mix 1 tsp. ENO to the batter. Place 1+1/2 tbsp. scoop into each mold. Sprinkle some oil on top to prevent drying.

Bake in a 400F preheated oven for 25-30 minutes till it turns golden brown.

Remove and place into a bowl of water to let it soften.

Gently squeeze out water and place into a serving plate or a platter. Add whisked yogurt and garnish with cilantro and chutney.

Enjoy your next party with soft Dahi Wadas!