Among the wide range of raitas the pakodi raita is a very popular, tasty and filling variant that is served generally at formal meals in India. This is made from soaked, ground and deep fried lentil dumplings beaten curd and spices. This raita can also be served as chaat with spicy chutneys. Tastes best when served chilled with tamarind chutney, it is very easy to make at home.
- Moong dhuli dal, soaked for 3-4 hours 1/2 cup
- Urad dhuli dal, soaked for 3-4 hours 1 tablespoon
- Salt To taste
- Baking soda Pinch
- Cooking Oil For frying
- Curd 1 cup
- Roasted Cumin powder ½ teaspoon
- Black pepper powder ¼ teaspoon
- Drain both of the lentils and put them together in a grinder and grind into a fine paste.
- Transfer into a wide pan and beat the mixture with hand. Beating the batter is very important as it fills in air that makes really soft pakodis; beat at least for 5 to 7 minutes till it becomes fluffy and white.
- Add salt and pinch of baking soda, stir and keep aside.
- Heat oil in a pan or wok for frying pakodis.
- Drop a small amount of the mixture in hot oil carefully with wet fingers. You may also do it with a wet tablespoon.
- Drop 8-10 pakodis only in one batch for frying so that they don’t stick to each other. Keep a pan with 2 glasses water ready by the side on working slab besides your stove or burner.
- Fry on low medium for 2 to 2-½ minutes or just until light brown. Drain out with perforated or slotted spatula and drop them in the pan of water directly.
- Let the pakodis be in the water for 20 minutes until they puff and become soft.
- Meanwhile beat the yogurt and stir salt, pepper and cumin powder in it.
- Squeeze the pakodis gently between your palms and drop in the beaten yogurt.
- Mix well and transfer into serving bowl. Refrigerate to chill until serving time.
- Garnish with roasted and crushed cumin powder and red chili powder. Serve with sweet and sour tamarind chutney.
Preparation Time: 35minutes