Dahi Pakodi Recipe: Crispy Lentil Balls in Creamy Yogurt
5 hours
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About Dahi Pakodi Recipe: Crispy Lentil Balls in Creamy Yogurt
Experience the delightful flavors of Dahi Pakodi, a festive favorite from eastern Uttar Pradesh, perfect for Makar Sankranti and any celebration! These soft, savory lentil balls, made from urad dal, are luxuriously dipped in creamy yogurt and infused with aromatic cumin, asafoetida, and a touch of spice. Unlike some spicier versions, this recipe offers a balanced taste profile, equally delicious with or without a sweet tamarind chutney. I personally prefer a bolder, spicier kick—and this recipe is easily adaptable to your preferred heat level. This comforting North Indian classic is perfect for brunch, lunch, or dinner, making it a versatile and memorable dish.
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Recipe Time & More
Prep4 hours
Cook1 hour
Total5 hours
Ingredients
For the Lentil Balls
- 100 gm Lentils also known as black skinned urad dal, black, black lentils
- 1 inch Ginger finely chopped
- 2 Chili adjust to taste, finely chopped, green
- 1 tsp Cumin jeera
- 1/4 tsp Asafoetida hing
- 1 tsp Salt adjust to taste
- 2 cup Vegetable Oil for deep frying
For the Yogurt Mixture
- 4 cup Yogurt plain, thick curd
- 1 cup Water for thinning the yogurt
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Cumin Powder for garnish, optional
- 1 tsp Mint dried, for garnish, optional
- 1 tsp Salt black, for garnish, optional
Instructions
Prepare the Lentil Balls
- Soak the urad dal in water for at least 4 hours. Drain and coarsely grind the soaked dal with a little water, adding the ginger, green chilies, cumin seeds, and asafoetida. Let the mixture rest for 15 minutes.
Prepare the Yogurt Mixture
- In a bowl, whisk together the yogurt and water until smooth. Stir in the red chili powder, salt, and any other desired spices.
Fry and Soak the Lentil Balls
- Heat the vegetable oil in a wok or deep fryer. Wet your hands and form small balls from the lentil mixture. Deep fry the balls until golden brown and crispy. Remove and drain on paper towels.
Assemble and Serve
- Gently add the fried lentil balls to the yogurt mixture. Let them soak for at least 1 hour. The balls will absorb the yogurt, and the mixture will thicken. Before serving, you can garnish with cumin powder, dried mint, black salt, and/or fresh coriander leaves. Serve at room temperature, optionally with khichdi or your favorite side dish.
Recipe Notes
Expert Tips for Perfect Dahi Pakodi
- For extra crispy pakodis, ensure the lentil batter is not too wet.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more gradually.
- Don't overcrowd the pan when frying the pakodis; work in batches to ensure even browning.
- For a smoother yogurt mixture, strain the yogurt through a cheesecloth before mixing.
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Recipe Nutrition
Calories: 1110kcalCarbohydrates: 12gProtein: 9gFat: 117gSaturated Fat: 4gPolyunsaturated Fat: 33.9gMonounsaturated Fat: 67.8gSodium: 1425mgSugar: 12g
Tanu Nigam
Articles: 81
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.