My earlier post looked like this. 'Gujia Vada' are very similar to 'Dahi Vada' only difference is that 'Gujia Vada' is the rich cousin of Dahi Vada as it is stuffed with cashew bits and raisans for a richer taste. I make 'Dahi Vada' with only urid daal but in 'Gujia Vada' I use two varieties of daal.To make the post look different and better I have dressed it up - I have included elaborate pictures of the process.
It is a big favorite with me and my hubby. When ever I tell him that today I am going to prepare this, he shows his instant delight by saying a big 'Jaroorrr...'
Q- What is Gujia Vada?
A- Urid daal and moong daal dumpings stuffed with cashew and raisans served soaked in yogurt and garnished with a pinch spice powder and tamarind chutney.
Correct! Now lets concentrate on the recipe.
This recipe serves 8 people.
150 gm washed moong dal.
150 gm washed urid dal.
500 gm yoghurt.
½ cup of split cashews and raisins.
1 tsp of grated ginger.
4 green chilies chopped finely.
Salt to taste.
Coriander leaves chopped finely.
Tamarind Chutney for garnishing:
Masala for garnishing:
1 tbsp roasted cumin powder.
1 tbsp white salt.
1 tbsp red chilli powder.
Soak both the dals for 2-3 hours.
Drain off all the water and churn it in a mixer grinder to a fine paste. The consistency of the paste must be thick. Mix the cashew, raisins, grated ginger, chopped coriander leaves and green chilli. Add salt as per taste. Add the salt just before before the vadas. If salt is added and the mixture is made to sit, it will leave water and the mixture will loose its consistensy.
Make small round vada and drop them in hot oil, fry them till they are light golden brown.
For the masala, mix all the ingredients together.
Before serving the vadas, squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the masala over it. Garnish it one tea spoon of tamarind chutney.