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!

Vermicelli Kheer

Fridays are days of special sweet. Yes, I prepare a special sweet to offer Goddess Lakshmi. In Hindu culture every day of the week has been denoted for a God or Goddess. There are some special foods prepared that day and a particular color of clothing worn. It makes planning so easy and life more disciplined.

Many men and women fast on Friday and worship Goddess Lakshmi to fulfill their desires. For me, it is a habit now. Fasting the entire day and then praying, and making special offering to Goddess Lakshmi. My husband too looks forward to some delicious treat that day. :)

Vermicelli are whole wheat noodles and taste delicious when cooked with milk and nuts. Whether you call it Kheer, Seviyan, Sev Biranj, Payasam, or Sheer Khurma, the ingredients and taste of this recipe remains the same.

Here is the recipe to make Vermicelli Kheer/Porridge for 2-3 people.

Bring 2 cups of milk to boil.

Add few cashews and few raisins. Add 4 tbsp. sugar (or to taste)

I use roasted vermicelli easily available at an Indian store. You could roast them using a bit of ghee/clarified butter.

Add 1/3 cup of roasted Vermicelli into boiling milk. Stir occasionally and let them cook on mediam heat. Cook for 6-8 minutes.

Add few slivered almonds and pistachios. Save some for garnishing. 

You could also avoid nut. I know lot of my friends and family who do not enjoy nuts in their sweet dishes. :)

Add a pinch or cardamom powder for flavor.

Transfer into a decorative bowl and serve immediately or refrigerate and serve chilled.

If you like your kheer with more milk, you can increase the amount of milk in this recipe.

A very easy recipe to make for 
Diwali Celebration and Lakshmi Pooja!