Sprout Stuffed Dahi Vada (Stuffed lentil balls in Yogurt) is a lip smacking snack or a chaat recipe. These soft dahi vadas are traditionally made with the urad daal. The stuffed vadas are commonly made using dry fruits green chillies and ginger but these vadas are stuffed with sprouted moong and channa. The use of sprouted moong and channa increases the nutrition value of this dish. Sprouted stuffed dahi vadas can be served as evening snack, or for lunch or dinner. This delicious chat item will be the talking point of any chaat party or kitty party.
This is quite an easy recipe to make. These vadas are made just like we make Aloo Bonda. The technic is same, only the ingredients are different. You can use mooth and channa without sprouting also. Make sure to soak the vadas well before dipping them in dahi. The dahi should be thick and chilled. Follow our step by step recipe with video to make super tasty and different kind of dahi vadas.
I owe my thanks to Geeta Poddar aunty who is very dear to me. My aunt is a great cook and I have learnt a lot from her. I have enjoyed these vadas so many times from her kitchen and have loved them each time. So here I am sharing her recipe ….for you to enjoy.
You may like to try our other similar recipes like Dahi Bhalla and Soft lentil balls with Yogurt, Kachori Chaat, Matar Papdi Chaat and Ghugni Bonda Chaat.
Yield: 15 to 20
Prep time: 25 minutes
Total time: 50 minutes
Ingredients For Sprout Stuffed Dahi Vada
1 cup urad dal (split black gram) soaked for 4 hours
1 green chilli chopped
2 inch piece ginger chopped
5 cups water to soak the vadas
1 teaspoon salt
Oil for frying
For the Stuffing
1 cup boiled mashed potato
1/2 cup sprouted moth (matki, mat bean, dew bean)
1/2 cup sprouted boiled lal channa
1 teaspoon ginger chopped
1 green chilli chopped
1 tablespoon coriander chopped
1/2 teaspoon haldi
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1/2 teaspoon jeera
A pinch of hing (asafoetida)
1 teaspoon lemon juice
1 tej patta (bay leaf)
Salt to taste
1 teaspoon oil
For the Chaat
2 cups thick dahi (yogurt)
2 teaspoon Sugar
1/2 teaspoon salt
1/2 teaspoon kala Namak (black salt)
1/2 teaspoon red chilli powder
1 teaspoon bhuna jeera powder (roasted cumin)
1/2 cup meethi chutney (tamarind chutney)
3 tablespoon coriander chutney
1/2 cup potato lachha/ aloo bhujia (potato sticks)
Directions For Sprout Stuffed Dahi Vada
You may like to view the Video on making of Sprout Stuffed Dahi Vada
You can also view the step-by-step process below in making of this recipe
- 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.
- Enjoy
Note: The dal batter should not be as thick as for normal vada batter. Add water if required while whipping the dal. If you want you can use a hand blender. Stir till it is fluffy and light in colour. This will help to make the vadas soft.
