Instructions: Mix the yoghurt with the salt and sugar.

Heat the oil in a small pan and add the mustard seeds.

When they pop add the cumin seeds curry leaves and red chillies.

Fry for a minute and pour into the seasoned yoghurt.

Grind all the dumpling ingredients except the oil to thick batter in a blender.

You may need to add more water to adjust the consistency.

Heat the oil for frying in a kadai or wok.

Drop in a ladleful of batter reduce the heat and fry until it is golden.

If the oil is heated to the right temperature the dumpling should quickly rise to the surface. After frying remove the dumpling and immerse it in a bowl of hot water.

Squeeze out all the water carefully and immerse it in the yoghurt mixture.

Proceed similarly for the rest of the dumplings.

Chill and serve.

Note: If you plan to serve them later immerse the softened dumplings in the chilled yorhurt at the last moment.

This dish can be served a lovely snack or accompaniment to a main meal. There are 2 ways of making it one that is followed in the north and the other in the south. This is the southern version which is harder to come by outside India.

Serves 4

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