How to make Chawal ke Dahi Wade -

Delicious way to use up leftover rice.

Sanjeev Kapoor

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

Main Ingredients : Rice (चावल), Thick yogurt (गाढ़ी दही)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Chawal ke Dahi Wade checkout Bhel Puri, Noodle Cakes with Sliced Chicken, Kanda Poha, Vazha Elai Kozhakattai . You can also find more Snacks and Starters recipes like Mushroom Upma Blueberry Crumpet Aloo Tarkari Recipe - SK Khazana Leftover Roti Rice Rolls

Chawal ke Dahi Wade

Chawal ke Dahi Wade Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chawal ke Dahi Wade Recipe

  • Rice leftover 2 cups

  • Thick yogurt 3 cups

  • Ginger finely chopped 1 teaspoon

  • Oil to deep fry

  • Green chillies 3

  • Fresh coriander leaves 5-6 sprigs

  • Salt to taste

  • Red chilli powder ¾ teaspoon

  • Roasted cumin powder ¾ teaspoon

  • Black salt (kala namak) 1¼ teaspoon

  • Curd chillies 6

  • Mustard oil 1¼ tablespoons

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) ¼ teaspoon

  • Curry leaves 7-8


Step 1

Put ginger in a bowl and add rice.

Step 2

Heat sufficient oil in a kadai.

Step 3

Finely chop green chillies and add to the bowl. Finely chop coriander leaves and add to the bowl. Add salt, ½ tsp red chilli powder, ½ tsp cumin powder and ¼ tsp black salt and mash as you mix. You can also mash it in the mixer.

Step 4

Shape the mixture into round balls and flatten them slightly. Gently slide them into hot oil and deep fry till crisp on the outside. Drain on absorbent paper.

Step 5

Put the curd chillies into the hot oil and deep fry till crisp. Drain them on absorbent paper.

Step 6

Put the yogurt in a large bowl, add salt and 1 tsp black salt and whisk together till well blended.

Step 7

For tempering heat mustard oil in a non-stick pan.

Step 8

While the oil is getting hot, for each portion put 3-4 tbsps yogurt in serving bowls, arrange some fried wade over it. Put some more yogurt over the wade.

Step 9

When the oil is hot add cumin seeds, fenugreek seeds, curry leaves, ¼ tsp red chilli powder and ¼ tsp cumin powder and mix. Switch off the heat and pour the tempering over the wades in the serving bowl.

Step 10

Crush 1-2 fried curd chillies and sprinkle on top. Garnish with a small sprig of fresh coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.