Stuffed dahiwadas

For wadas
1 cup black gram split (dhuli urad dal)
Salt to taste
A pinch of asafoetida
1 tsp cumin seeds
Oil to deep fry
For stuffing
2 one-inch pieces ginger, cut into thin strips
1½ tbsp raisins
8-10 cashewnuts, crushed
2 green chillies, finely chopped
2 tbsp fresh coriander leaves, finely chopped
For yogurt mixture
2½ cups yogurt, whisked and chilled
Salt to taste
½ tsp rock salt (kala namak)
1 tsp red chilli powder
½ tsp cumin powder, roasted
To serve
1 tsp red chilli powder
1 tsp cumin powder, roasted
½ cup date and tamarind chutney
¼ cup fresh coriander leaves, chopped

Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.

Fry a small portion of the batter in hot oil to test if the batter holds well. In a bowl mix together ginger, raisins, crushed cashewnuts, chopped green chillies and chopped coriander leaves.

Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Place a little stuffing and fold over.
Gently put into hot oil. Repeat with remaining batter and stuffing. Fry till wadas are golden brown. Drain and soak in cold water.

Mix together yogurt, salt, rock salt, red chilli powder and cumin powder.
Squeeze out wadas and arrange on a serving dish.

Pour chilled yogurt over them and serve garnished with red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves.