Indian · Lunch
Fried Lentil Dumplings in Yogurt (High-Protein)
Crisp deep-fried lentil and paneer dumplings soaked in seasoned whisked yogurt, finished with tamarind, mint chutney, roasted cumin, and chili powder. The urad dal batter is enriched with paneer and egg for structure, delivering a soft absorbent interior against a crackling fried crust, tangy and cooling in the same bite.
$3
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
573Calories
50.8gProtein
29.6gFat
36.2gCarbs
9.1gSugar
6.2gFiber
689mgSodium
319mgChol
8.2gSat Fat
801mgPotassium
385mgCalcium
5.5mgIron
0.8mcgVitamin B12
5.8mgVitamin C
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Blitz the soaked urad dal with egg and a splash of water until thick and fluffy, about 2 minutes, then fold in paneer, ginger, chili, baking soda, and salt.
2
Fry
Heat oil to 340°F (170°C), drop tablespoon-sized portions in batches, frying 3–4 minutes until deep golden and firm when pressed.
3
Soak
Submerge warm dumplings in lukewarm water 15 minutes until softened and doubled, then gently squeeze each between palms to remove excess water.
4
Chill
Arrange dumplings in a shallow bowl, pour whisked yogurt over them, and refrigerate 2 hours until fully absorbed and thick.
5
Plate
Drizzle thinned tamarind paste and roasted cumin and chili powder over dumplings, scatter cilantro on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz200g, soaked and drained urad dal, skinned
- 3.6 oz100g paneer
- 22 eggs
- 1 tsp1 tsp ginger-fresh
- 22 green chili
- 1/2 tsp1/2 tsp baking soda
- 1 1/3 cup300g plain yogurt
- 2 tsp2 tsp cumin-ground, roasted
- 1/2 tsp1/2 tsp chili-powder
- 2 tbsp2 tbsp tamarind-paste, thinned with 1 tbsp water
- 2 tsp2 tsp cilantro
- 1 cup240ml vegetable-oil, for deep-frying
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
