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  Added: May 22, 2006  •  Visited (1437)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Ground - Lentil Balls In Yoghurt Sauce
(Dahi Vadda)
What You Need:
LENTIL BALLS
  • ½ cup urad dal
  • 1 cup cold water
  • ½ cup finely chopped fresh coriander (cilantro)
  • 1 tablespoon finely chopped fresh coconut
  • 1 tablespoon finely chopped fresh hot green chili
  • 1 teaspoon scraped, finely chopped fresh ginger root
  • 1 teaspoon salt
  • Vegetable oil for deep frying

    YOGHURT SAUCE
  • 2 cups unflavored yoghurt, chilled
  • 3 tablespoons finely chopped fresh coriander (cilantro)
  • ¼ teaspoon ground hot red pepper
  • 1 teaspoon salt
  • 1 tablespoon finely grated fresh coconut
  • 1 teaspoon ground cumin
  • A pinch of ground hot red pepper

  • How To Cook:
    LENTIL BALLS:
    1. Carefully pick over the dal and discard any discolored beans or bits of foreign material. In a large sieve or colander, wash the dal under cold running water until the draining water runs clear. Drop the beans into a small bowl, add the cup of water, and soak at room temperature for 2 hours.

    2. Combine the beans and their soaking water, ½ cup of fresh coriander, 1 tablespoon of chopped coconut, the fresh chili, ginger root and 1 teaspoon of salt in the jar of an electric blender and blend at high speed for 30 seconds.

    3. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the mixture is reduced to a thick puree. Pour 2 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour oil into a deep fryer to a depth of 2 to 3 inches.

    4. Heat the oil until it reaches a temperature of 350°F on a deep-frying thermometer. For each ball, drop about a tablespoon of the lentil mixture into the hot oil. You can fry at least 5 or 6 balls at a time (this depends on the size of your pan), but do not overcrowd them because they will puff to almost twice their original size as they cook.

    5. Fry the balls for about 2 minutes, turning them with a slotted spoon until they are golden brown on all sides. As they brown, transfer them to paper towels to drain.

    YOGHURT SAUCE:
    1. Combine the yoghurt, 1 tablespoon of the coriander, ¼ teaspoon of hot red pepper and 1 teaspoon of salt in a large serving bowl, and stir until they are well blended. Drop in the fried lentil balls, turning them about with a spoon until they are evenly coated with the yoghurt sauce. Sprinkle the top with the remaining 2 tablespoons of coriander, the grated coconut.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Vegetables » Lentil
    Main Ingredient » Dairy » Yogurt
    Dish » Appetizers



     

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