Bengali-Style Crispy Lentil Dumplings in Sweet Cardamom Yogurt

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A beloved festive Bangladeshi sweet, this dish features light, crisp urad dal dumplings that are soaked overnight in thick, sweetened, cardamom-scented yogurt until pillowy and luscious. Serve chilled for the most authentic experience, garnished with crunchy nuts.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 28 gSugar
• 14 gProtein
• 320 mgSodium
• 480 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the lentil dumplings

• 1 cup skinless urad dal (split black gram)
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 cups vegetable oil, for deep frying

For the sweetened yogurt

• 2 1/2 cups full-fat plain yogurt
• 1/2 cup granulated sugar, or to taste
• 4 to 5 green cardamom pods, seeds crushed to a powder
• A pinch of saffron strands (optional)
• 2 tbsp condensed milk (optional, for richness)
• 2 tbsp pistachios, roughly chopped
• 1 tbsp slivered almonds

Directions

1. Soak the urad dal in plenty of cool water for 2 to 3 hours, then drain very well and grind in a blender with 2 to 3 tablespoons of water until you have a thick, smooth, fluffy batter.
2. Whip the batter vigorously with a spoon for 3 to 4 minutes to aerate it, then gently fold in the salt and baking soda until just combined; the batter should drop easily from a spoon but hold its shape.
3. Heat the oil in a deep heavy pan to 350 degrees F (175 degrees C). Carefully drop tablespoon-sized portions of batter and fry in small batches, turning gently, for 5 to 6 minutes until deep golden and crisp throughout.
4. Remove the dumplings with a slotted spoon and drain on paper towels; you should get about 16 to 20 dumplings.
5. For the yogurt, tie the yogurt in a clean cheesecloth over a bowl and let drain for 30 minutes to thicken, then transfer to a bowl and whisk in the sugar, cardamom powder, saffron, and condensed milk until smooth and sweet.
6. Arrange the warm dumplings in a single layer in a deep serving dish or individual bowls and pour the sweetened yogurt generously over them, making sure every dumpling is well submerged.
7. Cover and refrigerate for at least 3 hours, preferably overnight, so the dumplings absorb the yogurt and turn soft and pillowy.
8. Just before serving, sprinkle the chopped pistachios and slivered almonds on top and serve chilled.

Cook’s Notes

• Soak the dal for the full 2 to 3 hours; well-hydrated dal whips into a much fluffier batter that holds more air when fried.
• Maintain steady oil temperature around 350 degrees F; oil that is too cool makes greasy dumplings, while oil that is too hot browns them before the inside cooks.
• Overnight soaking is the traditional method and gives the dumplings the soft, melt-in-your-mouth texture that defines authentic doi bora.
• Always use full-fat yogurt for the richest mouthfeel, and drain it well so the yogurt clings to the dumplings instead of pooling at the bottom.
• For an extra indulgent version, stir in 2 tablespoons of crumbled khoya or a splash of evaporated milk along with the condensed milk.

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