Indian · Lunch
Fried Lentil Dumplings in Yogurt
Deep-fried lentil dumplings made from urad and moong dal, spiced with cumin and ginger, soaked in whisked yogurt and finished with toasted cumin, red chili powder, and tamarind chutney. Served chilled as a tangy, savoury snack with a soft, spongy dumpling texture.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
338Calories
13.9gProtein
14.4gFat
36.1gCarbs
10.6gSugar
6.2gFiber
680mgSodium
13mgChol
4.1gSat Fat
480mgPotassium
190mgCalcium
2.3mgIron
0.2mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Drain soaked urad and moong dal, blitz with ginger, green chili, and asafoetida until fluffy batter peaks on spoon.
2
Beat the batter by hand for 2 minutes until airy and a small ball floats in water.
3
Fry
Heat oil to 340°F (170°C) and drop tablespoon portions in batches, cooking 4–5 minutes until golden-brown throughout.
4
Soak
Submerge warm dumplings in lukewarm water for 10 minutes until doubled, then gently squeeze out excess water.
5
Chill
Arrange dumplings in bowl, pour whisked yogurt over, and refrigerate 4 hours until yogurt seeps in throughout.
6
Toast remaining cumin seeds over medium-low heat for 1–2 minutes until fragrant and crush coarsely.
7
Plate
Drizzle tamarind chutney over chilled dumplings, dust with cumin and chili powder, scatter cilantro on top, serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g, soaked and ground raw urad dal and moong dal batter, mixed 2:1
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp ginger fresh
- 22 small green chili
- 1 1/2 cup360g plain yogurt, whisked smooth with water
- 2 tbsp2 tbsp tamarind paste, thinned to chutney consistency
- 1/2 tsp1/2 tsp chili powder, for garnish
- 1/2 tsp1/2 tsp salt, divided
- 4 cups960ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp cilantro leaves
- 2 pinch2 pinch asafoetida
