1. the lentil flour in a large Weitling form. Add the baking powder and ginger and stir well. Add water and mix to a thick paste.
Heat oil in a large saucepan. Add the paste by teaspoonfuls and deep fry the dumplings until golden brown. Reduce heat if oil becomes too hot. Set dumplings aside.
3. yogurt in a separate baking dish form. Add 400 ml water and the sugar and mix with fork or whisk. set aside.
5. pour about 1 tablespoon of masala over the dumplings, keeping the rest in an airtight container for later. Garnish with chili.
This very light dish makes a great snack for hot summer afternoons or as an entrée for a vegetarian meal.
Tip: Use creamy natural yogurt for an even finer result!