Yogurt dumplings

Ingredients

• Prepare Mash Daal (Lentil) Baray: Mash daal (White lentil gram) 1 & ½ Cup (soaked for 1 hour)
• Water ½ Cup or as required
• Cumin seeds roasted & crushed ½ tsp
• Salt ½ tsp or to taste
• Cooking oil for frying
• Warm water as required
• Salt 1 tbsp
• Prepare Street Style Smooth Dahi: Water 1 Cup
• Cornflour 1 tbsp
• Dahi (Yogurt) 1 kg
• Sugar powdered 1 tbsp
• Assembling: Papdi as required
• Dahi bara masala
• Khatti meethi chutney

Ingredient Image

Step 1

Make the lentil batter: blend white lentils with a little water until you get a thick paste. Transfer it to a bowl, then add cumin seeds and salt. Whisk the mixture continuously in one direction for about 4-5 minutes until it becomes light and fluffy. To check the batter, drop a teaspoon of it into water—if it floats, you’re good to go; if it sinks, whisk a bit more.

Step 2

Heat some oil on low heat. Using a greased spoon, gently drop spoonfuls of the batter into the oil and fry the dumplings slowly until they turn golden brown. Once done, let them cool.

Step 3

In a bowl, mix warm water with a pinch of salt. Soak the fried dumplings in this salted water, cover with a small lid to keep them submerged, and let them sit for 10-15 minutes. After soaking, gently squeeze out any excess water.

Step 4

For the yogurt sauce, whisk together cornflour and water in a small pan. Cook over low heat, stirring constantly, until it thickens into a glue-like consistency. Remove from heat and let it cool.

Step 5

In a separate bowl, mix yogurt with salt and sugar until smooth. Then stir in the cooled cornflour mixture until everything is well combined.

Step 6

Add the soaked dumplings to the yogurt sauce and let them soak until you’re ready to serve.

Step 7

To serve, break the dumplings gently with a spoon in a serving bowl. Top with crispy papdi, dahi bara masala, and drizzle with sweet-and-sour chutney for that authentic street-food flavor. Enjoy!