How to make Sprout Dahi Wadas -
A very common and most relished dish and a lip smacking snack or a chaat recipe. These soft dahi vadas are traditionally made with the urad daal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless, Split black gram skinless
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sprout Dahi Wadas checkout Kanji Bada, Dal Puri, Mangodi Palak Wade, Dal Noodle Pakoda - SK Khazana . You can also find more Snacks and Starters recipes like Chicken Roll Tamarind Glazed Honey Shrimp Open Masala Egg - SK Khazana Corn aur Paneer ki Tikki
Sprout Dahi Wadas Recipe Card
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.
Prep Time : Preparation Time
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sprout Dahi Wadas Recipe
Split green gram skinless 1 1/2 cups
Split black gram skinless 2 tablespoons
Moong sprouts blanched 1/2 cup cup
Green chillies roughly chopped 2-3
Ginger roughly chopped 1 inch piece
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Baking powder 1/4 teaspoon
Oil to deep fry
Yogurt whisked, salted 2 cups
Coriander and mint chutney 1/2 cup
Sweet tamarind chutney 1/2 cup
Fresh coriander leaves chopped a few sprigs
Method
Step 1
Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours. Drain and keep aside.
Step 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.
Step 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.
Step 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.
Step 5
Let cool completely. Soak in two cups of water for five to seven minutes. Squeeze out excess water gently. Keep aside.
Step 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
Calories : 2339 Kcal
Carbohydrates : 317.7 gm
Protein : 120.7 gm
Fat : 65.4 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
