Chilled yogurt balls

Ingredients 0/14

Ingredient Image

Step 1

Make the lentil batter: Blend white lentils with a little water until you get a thick paste. Transfer it to a bowl, then add cumin seeds and salt. Whisk the mixture continuously in one direction for about 4-5 minutes until it becomes fluffy. To check if it’s ready, drop a spoonful of batter in water—if it floats, you’re good to go; if it sinks, whisk a bit more.

Step 2

Heat some oil on low flame. Using a greased spoon, carefully drop spoonfuls of the batter into the oil and fry until golden brown. Once done, let them cool.

Step 3

In a bowl, mix warm water with some salt. Add the fried lentil balls and cover them so they’re fully submerged. Let them soak for 10-15 minutes.

Step 4

Drain the soaked lentil balls and gently squeeze out any excess water.

Step 5

To make the yogurt sauce, cook cornflour mixed with water on low heat until it thickens to a glue-like consistency. Take it off the heat and let it cool.

Step 6

In another bowl, whisk yogurt with salt and sugar. Then stir in the cooled cornflour mixture until smooth.

Step 7

Add the soaked lentil balls to the yogurt mixture and keep them there until you’re ready to serve.

Step 8

When it’s time to serve, break the lentil balls gently in a bowl, then top with papdi, dahi bara masala, and sweet-tangy chutney. Enjoy!