How to make Hare Bhare Dahi Wade -

Dahi wadas made unique with the addition of palak.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Hare Bhare Dahi Wade checkout Kanji Bada, Dal Puri, Mangodi Palak Wade, Dal Noodle Pakoda - SK Khazana . You can also find more Snacks and Starters recipes like Baked Beans On Toast Peanut Chaat Aloo Nazakat Corn Upma

Hare Bhare Dahi Wade

Hare Bhare Dahi Wade 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 : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hare Bhare Dahi Wade Recipe

  • Split green gram skinless 1 cup

  • Yogurt 5 leaves

  • Green chilli 1

  • Salt to taste

  • Oil to deep fry

  • Yogurt 1 1/2 cups

  • Sugar 1/2 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Roasted cumin powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Soak the moong dal for two hours. Drain and grind to a thick paste. Blanch the palak leaves in hot water for two to three minutes. Drain and chop finely. Remove the stem and chop the green chilli fine. Wash and finely chop the coriander leaves. Add the chopped palak and green chilli to the dal paste.

Step 2

Add salt to taste and mix well. Heat oil in a kadai and drop spoonfuls of batter into the hot oil and fry the wadas till crisp. Keep on an absorbent paper so that excess oil can be absorbed. Soak the fried wadas in water for two to three minutes.

Step 3

Gently squeeze out the water and keep the wadas aside. Beat the curds till smooth. Add sugar and salt to taste. Place the wadas on a plate, pour the curds over. Sprinkle red chilli powder and roasted cumin powder. Serve garnished with the 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 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.