Instructions: Place the powdered Urid Dhal in a large mixing bowl. Add the baking powder and ground ginger and stir to combine. Add the the water and mix to form a paste.

Heat the oil in a deep saucepan or skillet. Pour in the batter, 1 teaspoon at a time, and deep-fry the dumplings until golden brown, lowering the heat when the oil gets too hot. Set the dumplings aside.

Place the yogurt in a separate bowl. Add 1 3/4 cups water and the sugar and mix together with a whisk or a fork. Set aside.

To make the masala, dry-fry the ground coriander and the white cumin in a saucepan until a little darker in color. Grind coarsely in a food processor, in a spice mill, or in a mortar with a pestle. Add the crushed dried red chilies and citric acid and blend well together.

Sprinkle about 1 tbsp of the masala over the dumplings and garnish with chopped fresh red chilies.

Serve with the reserved yogurt mixture.

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