How to make Sprout Dahi Wadas -

A very common and most relished dish.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless, Split black gram skinless

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Sprout Dahi Wadas checkout Kanji Bada, Dal Puri, Mangodi Palak Wade. You can also find more Snacks and Starters recipes like Cheesy Stuffed Mushrooms, Chatpata Corn, Pani Puri With Aamras, Chilli Vegetable Skewers.

Sprout Dahi Wadas

Sprout Dahi Wadas Recipe Card

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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.

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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 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.