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Gram dal fritters with yogurt kadhi

Gary Rhodes from Rhodes Across India
Crisp, golden lentil fritters that Gujarati cook Anjani Desai serves with a hot yogurt sauce spiced with curry leaves and cumin seeds

Gram dal fritters with yogurt kadhi

Method

1. For the gram dal fritters: drain the soaked lentils and grind in a food processor to a fine puree, adding a little of the soaking water to loosen it. Stir in the yogurt, cover and leave in a warm place for 4-5 hours.

2. For the yogurt kadhi: make a paste with the chana dal flour and some of the water. Stir in the yogurt and the remaining water. Season with a little salt and beat together well.

3. Heat the ghee in a medium saucepan. Add the cumin seeds. When they start to splutter add the asafetida and curry leaves.

4. Add the yoghurt mixture to the saucepan. Stir and bring to the boil. Add the sugar and ginger-chilli paste. Keep warm whilst you prepare the fritters.

3. Set the pan over a low heat and slowly bring the mix to the boil, stirring constantly to prevent lumps forming. The mixture will rise when cooked. Reduce the heat and let it simmer for a few minutes.

4. In another small saucepan heat the ghee once melted

5. Add the remaining fritter ingredients to the lentils. Heat the oil in a kadai or a wok. When nice and hot, carefully drop teaspoonfuls of the lentil mix into the oil and fry on a medium heat for 4-5 minutes until golden brown. Remove with a slotted spoon, and drain on a plate lined with kitchen paper, keep warm while you cook the rest.

6. Serve the fritters alongside the hot yogurt

Comments add a comment

sparkle1979 | Posted 21-Jul-08

this is really amazing...I am an indian and I am residing in UK.It feels great to see the show on TV. I will definitely try to cook gujarati food at home

Serves: 4-6

Prep: 20 min, plus overnight soaking and fermenting
Cook: 40 min

Ingredients

For the gram dal fritters

225g chana dal, (yellow lentils), soaked overnight in cold water
1 tbsp live yogurt
3/4 tsp chili- ginger paste
1/2 small onion, chopped
2 tbsp chopped coriander leaves
vegetable oil, for deep-frying

For the yogurt kadhi

1/2 tbsp chana dal flour, (besan), from Indian shops
125ml water
250ml natural yogurt
1 tsp Ghee
1 tsp Cumin seeds
pinch asafetida, (hing)
10 curry leaves
2 tsp Sugar
1/2 tsp chili- ginger paste, loosened with a little water