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Corn Stuffed Dahivadi Recipe
|Gram flour||1 Cup (16 tbs)|
|Thin buttermilk||3 Cup (48 tbs)|
|Corn stuffing||1 Cup (16 tbs) (1 Recipe)|
|Tomato ketchup/Chutney||1⁄4 Cup (4 tbs)|
|Mustard seeds||1 Teaspoon|
|Coriander leaves||1 Tablespoon (For Garnish)|
|Grated coconut||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1245 Calories from Fat 317
% Daily Value*
Total Fat 37 g57.3%
Saturated Fat 8.2 g41.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2461 mg102.5%
Total Carbohydrates 158 g52.7%
Dietary Fiber 16.7 g66.8%
Sugars 31.8 g
Protein 58 g115.7%
Vitamin A 46.1% Vitamin C 14.3%
Calcium 13.4% Iron 52%
*Based on a 2000 Calorie diet
Cook stirring constantly until mixture is thick and smooth.
Stir continuously with a spatula or lumps will be formed immediately.
Lightly grease two big thalies or trays on the back side.
Spread half mixture on each thali.
In the beginning, when it is hot, spread with the help of spatula and when the paste cools down a little, spread with palm of hand till the layer is quite thin.
Prepare stuffing as directed in the recipe.
Put 'H' shape marks on the dahivadi layers.
This will divide each layer in four pieces.
Apply ketchup lightly and spread some stuffing on each piece leaving half an inch from all sides.
Start rolling from the cut side.
Cut rolls into 1 inch pieces.
Arrange them on a serving plate.
Finish both the thalies of dahivadi in this manner.
Heat oil in a pan, and fry chillies and mustard seeds.
Sprinkle baghar on dahivadi in the plate.
Garnish with coriander leaves and coconut.