Dahi Pakodi/ Lentil Dumplings in Creamy Youghurt

10 July 2014

Dahi Pakodi/ Lentil Dumplings in Creamy Youghurt

Dahi Pakodi/ Lentil Dumplings in Creamy Youghurt

10 July 2014
Prep Time
4 hours for soaking and draining plus 15 min
Cook Time
30 min

It’s great for summer as it is cooling. The combination is great. But I was left with a feeling of something amiss. So I kept trying more and more and then the taste grew on me. It is a pretty lengthy process if not tedious. I am confused whether I can say I will make it again. Because the dumplings tasted pretty fresh and the hung curd was amazing. I didn’t know it was so easy to make hung curd and turns out so beautiful. It can be made in large quantities and stored in the fridge for a week at least.

Utensil/ Appliance

Small shallow frying pan


  • Green Gram: 125 g washed & soaked for 3 hours
  • Black gram: 25 g washed and soaked for 3 hours
  • Hung curd: Made from 1 ltr curd. Pour the plain curd in a strainer very gently and leave it over a large bowl for 3 hours. Water will come out and the curd will become thick.
  • Milk: 1/2 – 1 cup, chilled
  • Salt to taste
  • Water: 1 ltr salted with 1 tsp salt
  • Garnish: red chilli powder + roasted cumin powder + chopped coriander
  • Oil: for frying


Drain the dals and grind them together into thick paste. Whip them for 5 minutes into a light airy batter. In a small frying pan take 1 inch high oil. Drop about a teaspoon size dollop of batter into hot oil and fry them light golden. Soak them in the salted water for 1 hour. In the meantime prepare the yoghurt. Beat in the milk with the yoghurt to make it thick and creamy. Leave in the refrigerator to chill for sometime. Squeeze the dumpling to remove excess water not all the water. To serve, place the dumplings on a plate and pour the yoghurt on top. Adjust seasoning and sprinkle some roasted cumin powder, chilli powder and coriander. It is served along with sweet and green chutney (that is what I was missing).