Recipes

These little dumplings are very easy to prepare and are ideal to serve as a delicious snack at any time of the day.

INGREDIENTS

200 g/7 oz urid dal powder
1 tsp baking powder
1/2 tsp ground ginger
700 ml/ 1/4 pints water
Vegetable oil, for deep-frying
400 ml/14 fl oz natural yogurt
75 g/2 3/4 oz sugar
Sliced fresh red chillies, to garnish

MASALA

50 g/ 1 3/4 oz coriander seeds
50 g/1 3/4 oz white cumin seeds
25 g/1 oz crushed red chillies
100 g/3 1/2 oz citric acid

Cook’s tip

The masala spice mixture for the dumplings is usually made in a large quantity. It can be stored in an airtight container in a dark cool place.

METHOD

1. Place the powdered urid dal in a large bowl. Add the baking powder and ground ginger and stir to mix well. Add 300 ml/10 fl oz of the water and mix to form a paste.

2. Heat the vegetable oil in a deep-fat fryer or large, heavy-based saucepan to 180-190oC/350-375°F, or until a cube of bread browns in 30 seconds. Add the batter, 1 teaspoon at a time, and deep-fry the dumplings until golden brown, lowering the heat when the oil gets too hot. Remove the dumplings with a slotted spoon and reserve.

3. Place the yogurt in a separate bowl. Add the remaining water and the sugar and mix together with a whisk or fork, Reserve.

4. To make the masala, roast the coriander with white cumin seeds in a small saucepan. Heat them until they become little darker in colour. Transfer to a food processor and process them until roughly ground. Alternatively, use a mortar and pestle Add the crushed red chillies and citric acid and blend well together.

5. Sprinkle 1 tablespoon of the masala over the dumplings and garnish with chopped red chillies. Serve with the reserved yogurt mixture.

Variation

If you prefer, use low-fat natural yogurt, or rich, Greek-style yogurt for a special occasion.