Dahi-Saunth Pakodis

Recipe by
Total Time:
8 hours and 30 mins
Serves:More than 20 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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

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