Foodie Blogroll

Friday, January 14, 2011

Soya bean ke Dahibade (Soy bean balls in Soy curd)

Soy bean is a wonder pulse. It is very high in protein and can easily be used in making tasty Indian recipes


1 Cup soy bean (soaked overnight and ground to a smooth paste)
½ cup Urad dal (soaked overnight and ground to a smooth paste)
½ cup Besan (Chickpea flour) (I have used coarsely grounded)
1 teaspoon soy curd/curd (for making soy curd)
1” finely chopped ginger
2 finely chopped green chilies
½ teaspoon sugar
½ teaspoon black salt
Salt to taste
1 teaspoon roasted cumin seeds (coarsely grounded)
½ teaspoon red chili powder
½ teaspoon chat masala (optional)
1 tablespoon tamarind chutney
(recipe for this can be found here : (Tamarind Chutney)
Oil for frying


Dilute soy bean paste with the help of water to a pouring consistency.

Strain it through a cotton cloth.  Collect the soy milk in a bowl.
Press the residue from the cotton cloth so that all the soy milk comes out of the soy bean paste and is collected in the bowl.
Boil the soy milk collected in a bowl.  Cool it to room temperature if it is summer season and leave it a bit warm if it is winter season.
Add the curd to the soya milk.  Mix it well and keep it aside at warm place to set soya curd
(It will take about 7-8 hours)

The residue collected in the cotton cloth will be soy pulp.  
In a bowl mix soy pulp, urad dal paste, besan (chickpea flour), salt, ginger, and green chilies together to form a batter. Mix it well.
Heat oil in a Kadhai/wok
Apply little water on your fingers.
Take small batter with the help of your fingers and make small balls.
Make small balls of all the batter.

Fry all these balls on a slow heat to golden brown.
Dip all the balls in water and keep them in the water for 8-10 minutes.
Take them out of the water. Drain excess water out of the balls by pressing them gently.
Arrange all balls in a serving dish.

Beat the soy curd with fork/beater.
If the curd is thick, add some water so that the curd becomes pouring consistency.

Add sugar, half of the cumin seed powder, black salt and salt to soy curd.  Mix it well.
Pour the curd in serving dish over the fried soy balls.
Garnish them with the left over cumin seed powder, chat masala, red chili powder and tamarind chutney.
Serve as it is or chilled.

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