Dahi Pakodi / Lentil Balls Dipped In Curd

Dahi Pakodi / Lentil Balls Dipped In Curd - Plattershare - Recipes, food stories and food lovers

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

Prep Time4 hours
Cook Time1 hour
Total Time5 hours
Servings - 4


  • 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


  • 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
Tanu Nigam

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