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Recipes in English
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Appetizer / Snacks Recipes >>
Badami Dhai Baray |
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Maash lentil 1
cup, washed and soaked in hot water for 3-4 hours |
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Moong lentil 1/2
cup washed and soaked in hot water for 3-4 hours
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Garlic 3
cloves |
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Onions 1 small |
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Ginger 1 tbsp
finely chopped |
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Sonth 1/2 tbsp
powdered |
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Chaat masala 1/2
tbsp |
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Cumin seeds 1
tbsp, roasted and powdered |
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Thick tamarind
juice 1 cup |
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Black salt or
asafetida a pinch |
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Corn flour 1
tbsp |
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Soda
bicarbonate 1 tsp |
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Sugar 2 tbsp |
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Almonds 8
finely sliced |
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Yogurt 1 kg |
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Oil for deep
frying |
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Salt to taste |
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- Drain
the lentils; combine with garlic and onion and grind fine.
Add the soda and beat well. Set aside. In large deep bowl
mix the yogurt with milk, salt, sugar and corn flour, whip
well and set aside. Cook the tamarind juice with sonth,
cumin seed and a little chaat masala. Remove from heat and
add salt and black salt when the chutney is cool. Divide the
tamarind chutney in two small bowls; add 2 tbsp sugar to
one.
- Prepare
to fry dahi baras. Keep two large bowls full of warm salted
water besides the stove. Add 2 tbsp of whipped yogurt to one
bowl. Heat oil in karahi; drop the lentil mixture in hot oil
by the dessertspoonful. Lower heat; keep turning the baras
to prevent becoming hard in the middle. When golden brown
remove to the bowl with water, after two minutes put in the
water mixed with yogurt squeeze out the water and remove to
a dish.
- Pour
some yogurt in a large shallow dish, place the dahi baras on
it, pour more yogurt on top. Sprinkle with chopped almonds,
ginger and chaat masala. Serve with tamarind chutney. Corn
flour and sugar keep the yogurt from going sour; the baras
can be kept in refrigerator and used for several days.
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Serves: 10
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