For Filling

  • 1/2 cup California 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 at least 5 hours)
  • 1 green chilli
  • A small piece of ginger
  • Salt
  • 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.
  4. Pulse the ingredients of the filling to get a coarse mixture.
  5. Make the dahi vada in the paniyaram pan with little oil.
  6. Put some of the walnut stuffing in the centre & put some batter to cover it.
  7. You can use chutneys of your choice – imli, green chutney & beetroot chutney.
  8. Top it with lots of the walnut mixture.