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
Method:
- 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
Recipe courtesy of Shruti