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Yield / Serves
Split Black Gram (Urad daal) â€“ 1 cup
Cumin seeds â€“ little
Chopped Ginger â€“ Little
Chopped Green Chillies â€“ 2
Hing â€“ 1 pinch
Roasted Cumin Powder â€“ As per taste
Salt â€“ to taste
Oil â€“ for deep frying
Yogurt â€“ Â½ lit, well beaten
Chaat Masala â€“ to taste, for garnishing
Roasted Cumin Powder â€“ to taste, for garnishing
Red Chili Powder â€“ to taste, for garnishing
Green Chutney â€“ to taste, for garnishing
Tamarind Chutney â€“ to taste, for garnishing
Coriander â€“ finely chopped, for garnishing
Soak the Urad Dal for around 4-5 Hrs. Grind it well adding water only if required.
Add finely chopped ginger, green chillies, Whole black pepper, a pinch of hing, salt as per taste and cumin seeds.
Now whip the paste well. Try putting a drop of the paste in cold water. If it floats then the mixture is ready.
Now add oil to a pan and heat it well. Put small lumps of the mixture to prepare balls and heat.
Cook in medium heat so that it is cooked from inside. Soak these balls in water for 5-6 mins and press them slightly without breaking to rinse off water.
On the other hand, finely whip the curd adding salt as per taste. Add these balls in the curd.
Decorate it with roasted cumin powder, red chilli powder, black pepper powder and chat masala.
You can also add green chutney or tamarind chutney for taste. Sprinkle finely chopped coriander leaves for garnishing and refrigerate. Serve Cold.
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