Dumplings In A Sweet and Sour Yogurt Sauce with Tamarind Sauce

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Feb. 08, 2011


Urad dhaal powder 8 Ounce (250 Gram)
Baking powder 1 Teaspoon
Ground ginger 1 Teaspoon
Coriander 1 Teaspoon , chopped
Green chili 1 Small , finely chopped
Water 3/4 Pint (450 Milliliter)
Oil 2 Cup (32 tbs) (For Frying)
Natural yogurt 16 Fluid Ounce (475 Milliliter)
Sugar 1 Teaspoon
Salt 1 Teaspoon
Coriander sprig 1 (For Garnish)
Tamarind paste 1 Tablespoon
Ground ginger 1/2 Teaspoon
Salt 1/2 Teaspoon
Water 1/4 Pint (150 Milliliter)


1. Place the urad dhaal powder in a mixing bowl with the baking powder, ginger, fresh coriander and green chilli. Add 300 ml (1/2 pint) of the measured water and mix to make a thick batter.

2. Heat the oil in a karahi or large saucepan, add the batter about 1 teaspoon at a time and deep-fry the dumplings until golden brown.

3. Remove with a slotted spoon and drain on kitchen paper.

4. In a separate bowl, mix the yogurt with the remaining water, sugar and salt and whisk with a fork. Drop the dumplings into the yogurt and stir to coat them all over.

5. To make the tamarind sauce, put the tamarind paste, ginger, sugar, salt and measured water in a bowl and stir to make a thick sauce. Taste the sauce and if it is too sour or thick, add more sugar or water. Pour the sauce over the dahi vadas and serve garnished with fresh coriander.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 5214Calories from Fat 4209

 % Daily Value*

Total Fat 476 g732.3%

Saturated Fat 70 g350%

Trans Fat 0 g


Sodium 3615 mg150.63%

Total Carbohydrates 172 g57.3%

Dietary Fiber 39 g156%

Sugars 32 g

Protein 70 g140%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet