Pillowy Lentil Dumplings in Spiced Yogurt
Soft, melt-in-your-mouth urad dal dumplings soaked in creamy whipped yogurt, drizzled with tangy tamarind and bright green chutney. Every bite is a symphony of cool, sweet, and spicy that makes this beloved street food a show-stopping lunch centerpiece.
Ingredients
- 1 cup urad dal (split black gram), soaked 4-6 hours
- 2 cups plain yogurt, whisked smooth
- 1 tablespoon sugar
- 1 teaspoon roasted cumin powder
+ 10 more ingredients
Instructions
Drain the soaked urad dal and grind to a thick, fluffy batter using minimal water. The batter should be airy — test by dropping a small amount in water; it should float.
Mix in the grated ginger, green chili, and a pinch of salt. Beat the batter vigorously with your hand or a spoon for 2-3 minutes to incorporate air.
Heat oil in a deep pan to 350F (175C). Wet your hands, take small portions of batter, shape into round balls, and gently slide them into the hot oil.
Fry the vadas in batches, turning occasionally, until golden brown on all sides, about 4-5 minutes per batch. Drain on paper towels.
Soak the fried vadas in a bowl of warm water for 15-20 minutes to soften them. Gently squeeze out excess water using your palms without breaking them.
Whisk the yogurt with sugar, half the cumin powder, and salt until smooth and creamy. It should be pourable — add a splash of cold water if too thick.
Arrange the squeezed vadas on a serving plate, pour the seasoned yogurt generously over the top, then drizzle tamarind and green chutneys.
Sprinkle with remaining cumin powder, red chili powder, black salt, fresh cilantro, and pomegranate seeds. Chill for 30 minutes before serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI