For the Wanton case
• ½ cup Maida (wheat flour) 2-3 tbsp. white oil
• Ό cup corn flour Ό tsp. baking powder
• Salt to taste

For the filling
• 2-3 tbsp. sprouts (green moong /matki)
• 2-3 sprigs spring onion
• ½ tsp. Soya sauce
• Ό tsp. ginger-garlic paste
• Freshly powdered black pepper a pinch aji-no-moto
• 6-8 cups water
• 1 tbsp. corn flour
• Salt to taste

Method
For The Filling
Par-boil the vegetable sprout. Alternately, you can use pre-cooked/left over sprout. Drain the water and mix loosely with ginger-garlic paste, soya sauce and 2 tbsp. finely chopped onion with a few leaves.

For the Wantons
Knead the wheat flour along with corn flour adding oil, baking powder, salt to a stiff but smooth dough. Add a little water if required. Make small balls from the dough and roll them to thin small circles, put about 1 tsp of the filling, shape into round pouches giving a light twist at the neck, leaving the ends loose.

For the Soup
Boil water in a large pan. Drop the wantons one by one very gently and boil till they rise on top and change colour. This will take about 3-4 minutes. Add a few drops of oil to keep the wantons from sticking to each other. Make a smooth paste of corn flour and pour this in the boiling soup. Simmer for a while. Cut the remaining onion leaves into 1" long pieces and add to the soup. Add aji-no-moto and salt to taste. Sprinkle freshly ground black pepper and serve hot with chilli-vinegar sauce.
 

Method
1. Soak all dal overnight in 2 cups of water.
2. Cook dal/ginger/onion/green chillies with soaked water plus one-cup water till tender.
3. Cool it and grind it to a liquid paste.
4. Melt butter in a kadai. Add the liquefied dal and boil it. Add sugar and salt.
5. Serve hot with bread toast.

Optional
Dissolve two-teaspoon corn flour in 1/2-cup milk and add it to the soup.