Dahi Pakodi/Lentil Balls Dipped in Curd

This is a traditional recipe from eastern UP usually prepared during Makar Sankranti. It is a kind of substitute to dahi wada. It is usually spicy but you can relish it with sweet tamarind chutney. I like it spicy so here is how i make & relish it..

INGREDIENTS:

  • Black Gram Skinned / Dhuli Urad Dal 2 cups
  • Curd 4 -6 cups
  • Cumin Seeds[jeera] 1 tsp
  • Asafoetida 1/4 tsp
  • Salt to taste
  • Red Chili Powder 1tsp
  • Cumin Powder 1tsp
  • Dried Mint Powder 1tsp
  • Black Salt 1 tsp
  • Vegetable Oil 2 cups [For Deep Frying]
  • Green Chili [as per taste]
  • Ginger About 1 inche long

METHOD:

  1. Soak dal for about 4 hrs. Coarsly ground it by adding very small amount of water along with ginger,green chilli, cumin seeds,asafoetida,.Keep it aside for 15 min.
  2. Meanwhile add a glass of water in the curd & mix it well. Add remaining salt & all other spices in curd.Heat a wok & put oil to it. Wet your hand & make small balls of dal mix & deep fry.
  3. Take them on kitchen towel & then put these balls into the curd mix. Let them soaked for atleast 1 hr.These balls will absorb curd & the mix becomes thick. While eating you can top it up with some more cumin powder & mint powder.
  4. You can also add fresh chopped corriander. Serve at room temperature along with khichdi of your choice.

Notes

  • You can serve it by adding green / tamarind chutney.
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