Dahi Pakodi / Lentil Balls Dipped In Curd
About 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..
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Recipe Time & More
Ingredients
- 2 gm Dhuli Urad Dal black skinned
- 4 cup Curd
- 1 tsp Cumin Seeds or jeera jeera
- 1/4 tsp Asafoetida
- 1-2 tsp Salt or as per taste
- 1 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 1 tsp Mint Powder dried
- 1 tsp Black Salt
- 2 cup Vegetable Oil for deep frying
- Green Chillies as per taste
- 1 Ginger about inche long
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Instructions
- 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.
- 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.
- 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.
- You can also add fresh chopped corriander. Serve at room temperature along with khichdi of your choice.
Recipe Notes
- You can serve it by adding green / tamarind chutney.
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Tanu Nigam
4 Comments
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What a delicious recipe! Thanks for posting.
This is exactly what I was looking for!
This is exactly what I was looking for!
This is perfect! Can’t wait to taste it.