DUMPLINGS IN YOGURT SAUCE
A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet.
Provided by ladyroseofrohan
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
- For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
- Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
- Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
- For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.
Nutrition Facts : Calories 1107.9, Fat 109.3, SaturatedFat 15.4, Cholesterol 9.9, Sodium 233.9, Carbohydrate 28.1, Fiber 4.8, Sugar 11.8, Protein 9.6
LENTIL DUMPLINGS IN YOGURT (DAHI BHALLA)
Make these soft lentil dumplings as a snack or side dish. They're coated with yogurt and served with coriander relish, plus our tamarind & date sauce
Provided by Roopa Gulati
Time 1h
Yield Serves 6 as a snack
Number Of Ingredients 17
Steps:
- Drain both lots of lentils using a sieve and discard the soaking water. Tip into a food processor and add the ground cumin, peppercorns, ginger and green chillies. Blitz to a soft paste, adding 1-2 tbsp water as required.
- Spoon the lentil mixture into a bowl and beat vigorously for 5-7 mins, or until the mixture becomes light and fluffy. It's easier to do this in a food mixer fitted with a beater.
- Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full. Stir the bicarbonate of soda into the lentil mixture, then use two dessert spoons to gently scoop and shape dumplings about the size of a small walnut. Working in batches, lower the dumplings into the oil using a slotted spoon.
- Fry the dumplings for 3-4 mins on each side, turning with a slotted spoon, until golden. Lift out and drain on kitchen paper. You should have 22-24 dumplings when all the batter is used up. Set aside.
- Whisk the buttermilk with an equal quantity of cold water in a large shallow baking dish. Coat the dumplings in the buttermilk mixture and leave overnight in the fridge (they will soften as they soak).
- The next day, gently press the dumplings to remove any excess buttermilk and arrange on a serving plate.
- To serve, whisk the yogurt with the sugar and enough milk to create a consistency that is just thick enough to coat the dumplings. Coat the dumplings with the yogurt and sprinkle with the ground cumin and chilli powder. Drizzle over some coriander relish and date & tamarind sauce, then sprinkle with the coriander leaves.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.42 milligram of sodium
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