Dahi Balle - Deep Fried Lentil Dumpling in Velvety Yogurt Sauce

Deep fried lentil dumplings which is traditionally added to yogurt and transformed into delicate and wonderful raita. Holi, the festival of colour is incomplete without it. Stuff your lentil batter with some pistachio, raisins and coconut and then deep fry to turn them more delicious. Soak them in hot water before you add the watery yogurt to it. Finally spice up with roasted cumin powder, red chili powder and tamarind chutney. Very simple recipe yet finds a place in every Indian Heart.

What You Need: 

1 cup Urad Daal soaked for 8 hours and then blended without adding any additional or very little water. Let it ferment for 8 hours and your batter is ready.
Add salt, some pistachio, some grates coconut and some raisins.
Make small dumplings and deep fry in hot oil.

At the same time, start boiling water in a separate pan. Boil for 5 minutes and close the flame.
Add the deep fried dumplings in hot water so it becomes soft.

Now take enough yogurt,whisk with a whisker and then add some water if required to get a thinner consistency if your yogurt is very thick. Add salt for seasoning.

Take your dumplings out and place in a flat plate.
Pour yogurt dressing over the dumplings
Sprinkle roasted cumin powder, red chili powder and tamarind chutney.

Have a colorful Holi

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