Dahi Pakori (The Lentil Dumplings in Yogurt)Featured

Dahi Pakori (The Lentil Dumplings in Yogurt)

Dahi Pakori is one of the most popular and super foods of India. The deep-fried lentil dumplings are first soaked into hot water, then squeezed to get rid of the oily water, later transferred to the rich yogurt. Served as such, or with the spices and sauces of your choice.


Preparation time


For 2 Dozen(s)


  • 1 cup split and skinned urad dal, white (White Urad Lentil)
  • 1 medium green chilly
  • 1-inch ginger
  • ¼ to ½ cup water (to grind the lentil)
  • 1/2 tsp teaspoon red chili powder
  • 1 tsp salt (to add to the lentil batter)
  • Olive oil for frying
  • 4 cups hot water (to soak fried lentil dumplings)
  • Pinch asafetida
  • 1/2 tsp salt (to add to the hot water)
  • 1 1/2 cups fresh, and thick yogurt
  • Freshly ground roasted zeera powder (cumin powder)


  1. In a wide flat bottom bowl, place the urad lentil. Rinse with tap water 3 to 4 times, and soak in two cups of water; 8 to 9 hours.
  2. Rinse the soaked dal again, and place it in a blender. Add green chilly, ginger, and very little water. Grind it to a fine, and as thick as possible paste/batter by gradually adding the water to the lentil.
  3. Transfer the batter to a bowl, and beat it with a spoon for about 10 minutes. Batter will be almost the double in volume. To check the right consistency, take a bowl filled with water. Drop a pea size batter into the bowl, it’s going to float on the surface of water instead of settling down at the bottom.
  4. Now add 1 teaspoon of salt, red pepper powder to the batter. Stir to combine well, and set the batter aside for deep frying.
  5. In a deep-frying pan, warm the oil over high heat. When the oil is about to be smoky, reduce the heat to medium-high, and start dropping the round dumplings of dal into the oil. Usually, the dumplings are dropped by hand but the beginners must use a spoon for this process.
  6. Adjust the heat to medium-high, and fry the dumplings by occasionally flipping and stirring, until crisp and golden brown, about 8 minutes.
  7. Drain well, and place the pakoras on a paper towel to absorb the excess oil.
  8. Fill up a separate bowl with hot water. Add the asafetida, and salt to it. Stir to combine well. Now add the drained pakoras to the bowl, and let it soak for 10 to 15 minutes.
  9. Beat the yogurt without adding any water, and pass through a sieve to get an even and smooth yogurt. Divide it into two equal parts. Add 1/3 cup of water to one part of yogurt to make it thinner, and leave the other part as it is for later use.
  10. Gently squeeze the pakoras one at a time, to drain the water, and keep soaking in thin yogurt. Let pakoras absorb the thin yogurt for 10 to 15 minutes. Transfer the pakoras to a serving dish, and pour the thick yogurt on top of it.
  11. Garnish with cumin powder, and red chili powder.
  12. Serve the soft and delicious Dahi Pakori with tamarind sauce or green coriander chutney.

Recipe notes

All the ingredients are easily available at the Indian or Asian grocery stores.