Masala Uada (Spiced Lentil Balls With Minted Yoghurt)

"An Indian friend gave this recipe to me, and it makes very interesting finger food for parties, BBQ's, etc--also gluten free, which is great! Adjust the seasonings to taste--it's pretty flexible! Cooking time does not include soaking time."
 
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Ready In:
50mins
Ingredients:
10
Serves:
8-10
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ingredients

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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. To see a photo of me with my friend's horse, click: http://www.recipezaar.com/members/home/457815/P1030676.JPG
 
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