1 and 1/2 cups green gram split without skin (dhuli moong dal)
2 tbsps black gram split without skin (dhuli urad dal)
1/2 cup moong sprouts, blanched
2-3 green chillies, roughly chopped
1 inch piece ginger, roughly chopped
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp baking powder
Oil for greasing
2 cups yoghurt, whisked and salted
1/2 cup coriander chutney
1/2 cup sweet tamarind chutney
2 tablespoons fresh coriander leaves, chopped
Mix moong dal and urad dal. Soak in three cups of water for two hours. Drain and set aside.
Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water.
Transfer into a large bowl. Mix well and set aside to ferment for six to eight hours.
Add salt, turmeric powder, red chilli powder, garam masala and baking powder. Mix well. Stir in remaining chopped ginger.
Grease a Microwave plate. Place spoonfuls of wada mixture on the plate.
Cook on Microwave HIGH (100 %) for one and a half to two minutes.
To serve: Cover wadas with salted yoghurt and drizzle with coriander chutney and sweet tamarind chutney. Garnish with chopped coriander leaves.
