Dahi Baray
Course: Appetizers, Sides, Snacks, VegetarianServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 cup 1 Daal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
1 Pinch 1 Baking Soda
1/2 tsp. 1/2 Salt
1 pinch 1 Asafetida (Heeng)
1 tsp. 1 Ginger (Adrak)-paste
- For Yogurt
1/2 kg. 1/2 Yogurt
1 tsp. 1 Salt (adjust to taste)
1 tsp. 1 Red Chili (Lal Mirch)-powder
1 tsp. 1 Zeera (Cumin Seeds)(-powder
1 tsp. 1 Sugar
Directions
- Grind the presoaked daal into a paste and add rest of the spices.
- Mix well and leave for 30 minutes.
- Pour oil in a Karahi (deep frying pan) for deep frying.
- When oil is hot, drop flat rounded patties with the help of a spoon and fry till golden brown.
- Reremove and let it cool down.
- Preparing Yogurt
- Beat the yogurt adding a little water to a paste.
- To the yogurt, add salt, zeera, and sugar and blend.
- When serving,, soak the paties in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
- Garnish with sweet Imli Chutney and sprinkle Chat Masala and red chili powder.
