Thursday, February 4, 2010

Delicious Gujia Vada - Reposted

I saw this 'Repost Event' going on at 'Desi Soccer Mom' and immediatly I knew what I wanted to repost. Indeed, the first posts are the ones who sit quietly at a lonely corner of the blog without any attention. So, I am reposting my first post- 'Gujia Vada' for this event.

 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.
Keep the vadas on tissue paper so that the excess oil is soaked out.
Then transfer them in a bowl containing cold water.
Churn the yoghurt so that it is smooth and has no lumps in it.

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.


  1. hi,

    thx for visiting my blog, dear..glad to follow u..u ve a wonderful space with all different and inviting keep in touch!

  2. nice and different...looks very delecious!

  3. looks delicious n inviting..

  4. Slurp! I love Dahi Vadas, This is truly different and healthier with 2 dals. Love the color, good one.

  5. Jyoti, I had never heard of Gujia Vada before but I like this gourmet take on the regular dahi vada. May I ask what cuisine does this come under? Gujrati, Marwadi or Noth Indian or am I way off base here? :)

    Thank you for the lovely entry. :)

  6. Hey Jyoti

    Gujia Vada lookd mouthwatering and tempting...we call it Dahi Vada..sometimes cold weather puts me off for making here in U K.. in India i ate anytime, my favorite...

  7. wow jyoti...this gujia vadas luk very very tempting...thy r new 2 me, had never heard abt thm...very interesting one,loved the recipe, vl try now

  8. Awesome..I'm gonna prepare some vadas too, but with urad dal.This sounds interesting.
    Thanks for visiting collaborative curry..Following you to catch up with your new recipes :-)

  9. Nice recipe...I love dahi vada.will try your version next time.

  10. Wonderful dish for the repost event... the dahi wala is so tempting!!!

  11. Gr8 recipe!! looks so tempting!

  12. The name itself dragged me here and then you said it is like dahi vada :) Looks yum with the sauces on top!

  13. This looks superb, you have a wonderful blog.

  14. Thanks everyone for such lovely comments!

  15. OMG!!.. such an tempting dish!!.. totally new to me!.. yummy!!.. looks delicious!:)


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