Masala Uada (Spiced Lentil Balls With Minted Yoghurt)
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 cups channa dal
- 1⁄2 teaspoon fennel
- 2 garlic cloves
- 1⁄4 teaspoon salt
- 1 small red chile (or to taste)
- 1 small diced onion
- 2 tablespoons chopped coriander
-
Minted Yoghurt Sauce
- 200 ml Greek yogurt
- 3 tablespoons chopped mint leaves
- 1⁄2 teaspoon minced garlic
directions
- Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water.
- Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms.
- Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients.
- Deep fry the balls in oil until they are golden brown and cooked through.
- Serve with minted yoghurt sauce.
-
Minted Yoghurt Sauce:
- Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency.
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RECIPE SUBMITTED BY
I'm a resident of the beautiful island to the south of mainland Australia-- Tasmania. I love the peace and greenness of the "Holiday Isle". What a spot to live all the time!
A mum to two beautiful girls (a baby and a toddler), I'm also a bit of a country girl, and we live on a few acres that incorparate horses, ducks, chooks, a cat, and who knows what else by now!
I'm also a Bible Student, and attend classes and meetings a few times a week. I'm a member of the Christadelphians, which is a Bible based, world wide, community, who are keen to share the Truth of God's word with everyone. I really believe that God's Word has something in it that makes it interesting and relevant for every single person to look at it.
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