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Recipe : Walnuts & Berry Stuffed Dahi Vadas

What is an Indian festival without a plate (or two) of dahivada aka dahi bhalla. Loaded with sweet, spicy, and tangy chutneys, and creamy yogurt, this north Indian appetizer + snack can be best described as a flavor bomb. The highlight of this recipe by Chef Neha Deepak Shah, in particular, is that these spongy, juicy vadas are stuffed with walnuts that add a distinct crunchy texture to the dish.


For Filling
1/2 cup walnuts, toasted
2 tablespoons chopped coriander
1 green chilli
2 tablespoons cranberries or raisins
1/4 teaspoon salt
1/4 teaspoon jeera powder

Dahi vada Batter
1 cup white urad dal (washed & soaked for atleast 5 hours)
1 green chilli
A small piece of ginger
Some oil to cook
*To serve*
Thick Curd – You can add some black salt & if you like it sweet, a little sugar

1. Post soaking, drain all the water from the dal.
2. Blend the soaked dal, green chilli and ginger it in a mixer grinder for a super smooth batter.
3. Now whisk this batter for 5 to 7 minutes at least. It should become light and airy.

  1. Pulse the ingredients of the filling to get a coarse mixture.
    4. Make the dahi vada in the paniyaram pan with little oil.
    5. Put some of the walnut stuffing in the centre & put some batter to cover it.
    6. You can use chutneys of your choice – imli, green chutney & beetroot chutney.
    7. Top it with lots of the walnut mixture.


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