Ingredients for Mash Daal Dahi Baray (lentil fritters)
- 1 cup mash daal (White lentil gram) (soaked for 3-4 hours or overnight)
- 1/4 cup water or as required
- 1/2 tsp salt or to taste
- Cooking oil for frying
- Warm water as required
- 1/2 tblsp salt
- 1 big pinch of asafoetida
- Prepare yogurt suace
- 1 cup water
- 1/2 kg yogurt
- 1/2 tsp salt or to taste
- 1 tsp sugar powdered
- Assembling
- Papdi as required
- Dahi bara or chaat masala as required
- Sweet and tangy chutneys as required
Cooking Instructions for making Mash Daal Dahi Baray (lentil fritters)
#Prepare_mash_daal_baray (lentil fritters):
In a blender jug, add white lentil, 1/2 tsp salt with 1/4 cup or as required water & blend well to make a thick paste.
Take out in a bowl and whisk continuously for 4-5 minutes in same direction until the mixture is fluffy.
#Note:
To check the consistency of batter, drop 1 tsp of batter and pour in water, if it sinks, beat again for 2-3 minutes. If batter floats, it’s ready to use.
In a wok, heat cooking oil, pour batter with the help of greased spoon and fry baray on low flame until golden.
Let it cool.
Fried baray can be stored in a zip lock bag for up to 1 month in freezer (makes 18-20).
#Note:
if using frozen baray, soak them in hot water until thawed.
In a bowl, add warm water, salt, asafoetida and mix well.
Add fried baray, cover them with a small lid so that they are fully submerged in water for 10-15 minutes.
Take them out from water & squeeze gently to remove excess water.
#Prepare_yogurt:
-In a bowl, add yogurt, salt, sugar and whisk well.
-Add soaked baray in yogurt mixture until serving.
#Assembling:
-In a serving bowl, add prepared dahi baray.
Add papdi, dahi bara/chaat masala, khatti meethi Chutneys and serve!
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