How to make Non-Fried Dahi Wade - Unusual dahi wadas – the wadas are not deep fried here.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : White bread slices (सफेद ब्रेड), Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

Non-Fried Dahi Wade Recipe Card

Non-Fried Dahi Wade

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Non-Fried Dahi Wade checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Leftover Roti Rice Rolls, Spanish Potato Omelette, Edamame Quinoa Burger, Peanut Aloo.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Non-Fried Dahi Wade Recipe

  • White bread slices 8

  • Yogurt 3 cups

  • Oil 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Raisins chopped 2 tablespoons

  • Split Bengal gram (chana dal) soaked and boiled in salt water 1/2 cup

  • Red chilli powder 1 tsp + fo

  • Roasted cumin powder 1/4 tsp +

  • Black salt a pinch +

  • Sugar 1 tsp + 2

  • Salt to taste

  • Scraped fresh coconut 1/4 cup

  • Grated cottage cheese (paneer) 1/4 cup

  • Garam masala powder 1/4 teaspoon

  • Chaat masala 1 teaspoon

  • Tamarind chutney 2 tablespoons


Step 1

Heat oil in a non-stick pan. Add ginger and green chillies and sauté for a minute. Add raisins and sauté for half a minute. Add split Bengal gram and toss.

Step 2

Add ½ tsp red chilli powder, ¼ tsp cumin powder, a pinch of black salt, 1 tsp sugar, salt and mix well.

Step 3

Add coconut, paneer and switch off the heat. Toss well and transfer the mixture into a bowl.

Step 4

Trim the edges of the bread slices. Soak the slices in water. Squeeze out the excess water and keep aside.

Step 5

Add garam masala powder to the Bengal gram filling and mix. Add a little salt to the bread and mash while mixing.

Step 6

Divide the bread mixture into equal sized balls and shape each ball into a katori. Place the Bengal gram mixture in it. Gather the edges and seal and shape into a wada and make a small depression in it.

Step 7

Add remaining sugar, ¼ tsp black salt, chaat masala, ½ tsp red chilli powder and a little salt to the yogurt and whisk well.

Step 8

Transfer half of the yogurt into a serving bowl. Add the wadas and pour the remaining yogurt over it.

Step 9

Drizzle tamarind chutney, sprinkle red chilli powder, cumin powder and serve.