Sprout Dahi Wadas

Ingredients list for Sprout Dahi Wadas

• 1 1/2 cups Split green gram skinless
• 2 tablespoons Split black gram skinless
• 1/2 cup cup Moong sprouts blanched
• 2-3 Green chillies roughly chopped
• 1 inch piece Ginger roughly chopped
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Baking powder
• to deep fry Oil
• 2 cups Yogurt whisked, salted
• 1/2 cup Coriander and mint chutney
• 1/2 cup Sweet tamarind chutney
• a few sprigs Fresh coriander leaves chopped

Method

1. Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours. Drain and keep aside.
2. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water.
3. Transfer into a large bowl. Mix well and leave aside to ferment for six to eight hours. Add salt, turmeric powder, red chilli powder, garam masala and baking powder. Mix well.
4. Stir in remaining chopped ginger. Heat sufficient oil in a kadai. Deep fry spoonfuls of wada mixture. Remove and drain onto an absorbent paper.
5. Let cool completely. Soak in two cups of water for five to seven minutes. Squeeze out excess water gently. Keep aside.
6. To serve: Cover softened wadas with salted yogurt and drizzle with coriander chutney and sweet tamarind chutney. Garnish with chopped coriander leaves.

Nutrition Info