Black Gram Dumplings in Spiced Yoghurt (Thair Vadai)
- 1.1 lb Black gram urad dal, soaked overnight
- Salt to taste
- 1 tbsp Lemon nimbu juice
- 1/2 tsp Asafoetida hing, soaked in 1/2 cup water
- 1 tbsp Ginger adrak, crushed
- 2 Green chillies finely chopped
- 1/2 cup Curry leaves kadhi patta, chopped
- 1 tsp Cumin jeera seeds
- 1/2 tsp Black mustard seeds rai
- 2 Dry red chillies sookhi lai mirch
- 2 tsp Vegetable oil
- 1/2 cup Curry leaves chopped
- 4 Green chillies
- 26 oz Yoghurt dahi
- Salt to taste
- 8 floz Water
- Vegetable oil for deep-frying
- Drain the black gram and grind to a paste. Add salt, lemon juice, asafoetida, ginger, green chillies, and curry leaves. Beat into a stiff batter and keep aside.
- Crush the cumin seeds, mustard seeds, and dry red chillies coarsely.
- Heat the oil in a wok (kadhai); fry the powdered spices with the curry leaves and green chillies for a few seconds.
- Beat the yoghurt with this spice mixture, salt, and water. Keep aside.
- Heat the oil in a wok; gently lower spoonfuls of the black gram batter and deep-fry the dumplings until golden in colour. Remove and drain the excess oil and transfer the dumplings in a pot of water for just a few seconds. Remove and gently squeeze out the excess water. Repeat till all the batter is used up.
- Add the dumplings to the spiced yoghurt and serve cold.
- Note: To avoid deep-frying, you can bake the dumplings in greased muffin trays for 45 minutes on moderate heat. They should soak for 1 - 2 hours before serving.
Calories: 203 kcal
Carbohydrates: 30 g
Protein: 14 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 108 mg
Potassium: 128 mg
Fiber: 11 g
Sugar: 4 g
Vitamin A: 1627 IU
Vitamin C: 805 mg
Calcium: 267 mg
Iron: 4 mg