Dhahi Saunth Ki Pakodi

Introduction: Dhahi Saunth Ki Pakodi

About: Architect with a taste for good food!

This recipe will make about 100 dough balls or pakodis.

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Step 1: Ingredients

4 small bowl Moong Dal
1 small bowl Urad Dal
(See image for size of bowl)
Fresh Ginger
Mint and Coriander Chutney (Hari Chutney)
Tamarind Chutney (Saunth)
Stirred Yogurt (Dhahi)
Oil (to fry)
Salted Water (to soak)
Baking soda

Step 2: Preparation

Soak - 4 bowl Moong Dal and 1 Bowl Urad Dal - in water in a large container for at least 6 hours.

Step 3: Making the Dough

Put the soaked Dals in a food processor, add some cut pieces of fresh ginger and mix to a fine paste. Depending on the size of the food processor you may need to split it into two or three batches (try not to add any water unless absolutely necessary to mix).

Once done - put the fine paste in a large bowl, add a very small amount of baking soda (less than 1/8 tea spoon) and whip with hand until fluffy.

Step 4: Cook

Preheat cooking oil in pan and take small ball of the dough and put in the oil. Add more dough balls until the pan is almost full. Cook until light brown and then take the cooked dough balls out and put on plate. Use paper towel to soak extra oil.

Step 5: Preparing to Serve

Now soak the cooked dough balls (pakodi) in salt water for 2 minutes and then squeeze the water out and put on a plate.

Step 6: Serve and Enjoy!

Put stirred yogurt on top of the dough balls, add green chutney and tamarind chutney on top. Eat one dough ball in one bite to savour all the flavours!

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    2 Discussions

    0
    calgarydesigner
    calgarydesigner

    5 years ago

    The taste is very bland as it is just legume dough. You can try it with just the chutney as well. Thanks for the bowl measure I will update the image. Thanks

    0
    smcmasters1
    smcmasters1

    5 years ago

    The bowl reference could use a better measurement. Or at least a soda can next to it for size reference. And I don't know that I would want to top it with all the yogurt and such. Maybe dip them. But I love tamarind so I'm interested. How do they taste when just fried? Before the salt water?