Ingredients

• For Pakodis:
• Moong dal (yellow) - 2 cup
• Water - 1/4 cup
• Oil for frying
• Turmeric - 1 pinch
• For sauce:
• tamarind pulp/amchur powder - 3 tbsps
• Kala namak - 1/2 tsp
• Roasted and ground jeera - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Powdered fennel powder - 1 pinch
• Water - 1.5 cup
• Sugar to taste
• Salt to taste
• For Dahi:
• Full cream milk curd - 2 cup
• Powdered sugar - 1 tbsp
• Kala namak - 1/4 tsp
• Black pepper powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Roasted and ground jeera - 1/2 tsp
• Fresh coriander leaves - for garnishing
• Cardamom powder - 1 pinch
• Salt to taste

How to Make Dahi-Saunth Pakodis

• For pakodis: Soak moong dal overnight.
• Then drain and grind with a little water.
• Add a pinch of asafoetida to the ground dal and keep it aside for 15-20 mins.
• Then beat the dal batter (in one direction) for at at least 15 mins.
• Heat oil in a kadai. Add in spoonfuls of the dal batter and fry on medium heat till light brown.
• Then soak the pakodis in warm water with a little salt for 2-3 hours.
• For Saunth:
• Take a pan. Add imli pulp/amchur, water and keep it on fire.
• Add all spices including sugar/jaggery.
• Bring it to a boil and then cook on low heat for 10-15 mins.
• Then turn off the gas and let it cool.
• For Dahi:
• Take curd in a bowl and beat it with about 2 tbsps of water.
• It should be thick in consistency.
• Add all the spices including sugar and cardamom powder.
• To serving:
• Gently squeeze excess water from pakodis. Dip them in dahi.
• Then put the pakodis in the serving dish.
• Pour a little dahi on top of the pakodis.
• Pour saunth on top of the pakodis.
• Garnish with chopped fresh coriander