Dahi Baray Recipe
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Ingerdients:
For Making Baray:
- 500g split black gram (mash dal, soaked overnight)
- 250ml water
- 1 tsp salt
- 1 tsp cumin seeds, dry roasted and crushed
- 1/4 tsp baking soda
- Oil for frying
To Assemble:
- 500g yogurt
- 2 1/2 cups milk or water
- 1/2 cup powdered sugar (heaped)
- Warm water
- 1 tsp salt
- Dahi bara masala (as required)
- Finely sliced onion
- Chopped green chilli
- Deseeded and chopped tomato
- Papri
- Coriander leaves
Recipe:
1. Wash and soak lentils overnight.
2. Drain the water.
3. In a chopper, add half of the lentils and half of the water. Grind until smooth.
4. Transfer the mixture to a bowl, add salt, cumin, baking soda, and beat for 2 minutes.
5. To check if the batter is airy enough, place a small amount in water. If it floats, it's ready.
6. Heat oil.
7. Wet a spoon or your fingers, and add the batter in hot oil (do not fry on low flame, it will absorb oil, so fry on medium to high flame).
8. Once golden, place on a paper towel and let cool completely.
9. Once cooled, transfer to ziplock bags and freeze for up to 2 months.
10. Take a bowl of warm water, mix salt, and add as many baray as you require. Cover and let soak in water for 20 minutes.
11. Mix yogurt, milk, and sugar, and keep in the fridge for later.
12. Squeeze the water out of the baray (store them in ziplock bags and freeze for later use).
13. In a serving dish, add half of the yogurt mixture, place the baray, dahi baray masala, remaining yogurt, onions, tomatoes, green chilli, baray masala, sweet tamarind chutney, papri, and coriander leaves.
14. Serve chilled and enjoy!
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