Soft Dumplings In Yogurt
Source of Recipe
Internet
List of Ingredients
4 Servings
1 1/2 c Urid Dhal Powder
1 ts Baking Powder
1/2 ts Ground Ginger
1 1/4 c Water
Oil, For Deep-Frying
1 1/2 c Unsweetened Yogurt
5 tb Sugar
Masala:
6 tb Ground Coriander
6 tb Ground White Cumin
1/2 c Crushed Dried Red Chilies
1/2 c Citric Acid
Chopped Fresh Red Chilies
For garnish
Recipe
Place the powdered Urid Dhal in a large mixing
bowl. Add the baking powder and ground ginger
and stir to combine. Add the the water and mix to
form a paste.
Heat the oil in a deep saucepan or skillet. Pour in
the batter, 1 teaspoon at a time, and deep-fry the
dumplings until golden brown, lowering the heat
when the oil gets too hot. Set the dumplings aside.
Place the yogurt in a separate bowl. Add 1 3/4
cups water and the sugar and mix together with a
whisk or a fork. Set aside.
To make the masala, dry-fry the ground coriander
and the white cumin in a saucepan until a little
darker in color. Grind coarsely in a food processor,
in a spice mill, or in a mortar with a pestle. Add the
crushed dried red chilies and citric acid and blend
well together.
Sprinkle about 1 tbsp of the masala over the
dumplings and garnish with chopped fresh red chilies.
Serve with the reserved yogurt mixture.
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