This is my absolute favorite. Not very common in many households but the town I come from, it is a must have.
Small crispy urad dal dumplings soaked in kanji water, super umami! That rustic flavor and taste, hits the taste buds right.
served in leaf bowls, topped with spicy mint coriander chutney, it is just muaah! Wallah! And Oooh baby!! Grooving tasty 😉! I am not kidding. You have to try it to stamp my judgement.
The kanji recipe was already posted by me yesterday. So I am going to post urad dumplings recipe and process to put it together.
This is how I made it!
Kanji – 4 cups. For the recipe Click here!
Urad Dal Pakodi/Dumplings – recipe given below
Urad Dal Dumpling Recipe
Urad dal, split and dehusked (white one) – 1/2 cup
Asafetida / Hing – a pinch
Salt and red chili powder to taste
Oil for deep frying.
- Wash and soak the urad dal for 3-4 hrs in enough water.
Take the grinder or mixer, add soaked dal, asafetida, salt and chili powder.
Grind it coarse with little water. We want dough-ish grind and not runny or loose. See the picture below.
- Heat the oil for deep frying. Wet your hands a bit and pick and drop 1 tsp or less of urad batter in the hot oil. You can make big dumplings but smaller, one bite ones are more fun. Fill the pan with dumplings and fry on medium flame, till slightly golden.
- The urad dal dumplings are ready.
1. Soak the dumplings in kanji for an hour before serving.
2. When ready, take a bowl and add 4-5 dumplings and 1/4 to 1/2 cup kanji. Top with some mint coriander chutney. Serve!
3. You can serve it in pani poori/golgappe/Puchka too, like I did! It was just super yumm!
Make this Holi special with this kanji wada!