Indian Lentil Dumplings in Yogurt

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Crispy black gram dumplings soaked in chilled whipped yogurt and finished with tangy-sweet chutneys and roasted spices. This cooling North Indian appetizer is a festival favorite, especially during Holi and summer gatherings.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 40 gCarbs
• 7 gFiber
• 11 gSugar
• 14 gProtein
• 520 mgSodium
• 610 mgPotassium
• 285 mgCalcium
• 4.2 mgIron
• 9 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lentil dumplings

• 1 cup skinless urad dal (split black gram)
• 2 tbsp moong dal (split yellow gram)
• 1 inch fresh ginger, peeled
• 1 small green chili, chopped
• 8 whole black peppercorns
• 1/4 tsp asafoetida (hing)
• 1 tsp salt
• Oil for deep frying

For the yogurt sauce

• 2 cups thick plain yogurt, chilled
• 1 tbsp powdered sugar
• 1/2 tsp salt
• 3 tbsp cold water

For the toppings and garnish

• 2 tbsp tamarind-date chutney
• 2 tbsp mint-coriander chutney
• 1 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp chaat masala
• 2 tbsp pomegranate arils
• 2 tbsp chopped fresh coriander leaves

Directions

1. Rinse the urad dal and moong dal under cold water, then soak in plenty of water for 3 to 4 hours. Drain completely.
2. Transfer the soaked dals to a blender with ginger, green chili, peppercorns, asafoetida, and 2 tablespoons of water. Blend to a thick, fluffy, pale batter that holds a soft peak, scraping down the sides. Stir in the salt.
3. Heat oil in a deep pan to 350°F (175°C). Wet your palms, shape a tablespoon of batter into a flat round about 1.5 inches wide, and slide it gently into the hot oil. Fry 4 to 5 vadas at a time for 5 to 6 minutes, turning once, until deep golden and crisp. Drain on paper towels.
4. Soak the fried vadas in a large bowl of cold water for 20 to 25 minutes until they soften and swell. Gently squeeze out the excess water from each vada without breaking them.
5. Whisk the chilled yogurt with sugar, salt, and cold water until smooth and pourable. Spread a layer of yogurt in a wide serving dish.
6. Arrange the squeezed vadas over the yogurt, then pour the remaining yogurt over and around them so they are partially submerged. Chill for at least 30 minutes.
7. Just before serving, drizzle the tamarind and mint chutneys over the vadas in stripes. Sprinkle evenly with roasted cumin powder, red chili powder, chaat masala, pomegranate arils, and fresh coriander. Serve cold.
8. Serve immediately with extra chutneys on the side and additional chaat masala for sprinkling.

Cook’s Notes

• Use very thick, full-fat yogurt for the creamiest sauce; hang it in cheesecloth for 20 minutes if it is loose.
• A pinch of baking soda in the batter gives lighter, fluffier vadas, but skip it for a traditional dense texture.
• Always fry on medium heat so the inside cooks through without the outside browning too fast.
• Prepare the vadas up to 6 hours ahead and assemble with yogurt just before serving to keep the texture right.
• Leftover vadas can be crumbled into a thick chickpea batter to make dahi bhalla chaat the next day.

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