Friday, 21 October 2011

Dahi Pakora (Green Gram Dumplings in Spiced Yogurt)

dahi pakora

Dahi pakora is very similar to dahi bhalla. While dahi bhalla is made with urad dal (split black gram), dahi pakora or dahi pakori is made with moong dal. You can also pour sweet tamarind chutney over them if you like. It is quicker to make than bhalla but taste excellent.
Recipe of dahi pakora
1 cup dhuli moong dal (skinless split green gram)
2 cups dahi (curds/ yogurt) – well beaten and chilled
1 tsp chironji (charoli) - optional
2-3 green chillies- chopped
A pinch of hing (asafoetida)
1/2 tsp salt
Black salt to taste
2-3 tsp sugar
1/4 tsp red chilli powder (cayenne pepper)
1 tsp roasted cumin seeds (bhuna jeera)
1/2 inch piece ginger- grated
Chopped coriander leaves (cilantro) – for garnishing
Oil to deep fry
1. Soak moong dal for 2-3 hours. Drain and grind along with 1/2 tsp salt, ginger and hing. Add green chillies and chironji to the grinded dal. Beat well.
2. Heat oil in a kadhai (Indian wok). Drop a small portion of the batter, if it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.
3. Drop portions of batter by a spoon or your hands in the hot oil. Fry from both sides by turning over till golden brown. Drain the pakoda.
4. Soak these pakora in water for 15 minutes. Take them out and press gently between your palms to squeeze out excess water.
5. Add black salt and sugar to the curd and mix. Add pakora to the dahi. Add roasted cumin seeds, red chilli powder. Garnish with coriander leaves. Serve dahi pakora chilled.

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