Ingredients:-
Mash daal - 1 cup
Moong daal – 2 tbsp
Yogurt – 4 cups
Zeera - 2 tbsp
Tamarind chutney
Dry red chillies - 3-4
Coriander leaves- a small bunch
Sugar – 1/4 tsp
Salt to taste
Oil for frying.
Method:-
- Soak both the daals overnight or 6-8 hours, grind it to smooth paste.
- Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
- Fry zeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
- Now fry the baras in oil, and as soon as you take it out put the baras in warm water for 5-10 second, after that take the baras out and squeeze any excess water with hand and put it in the curd.
- Finally, you can garnish your dahi bara with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.
- To make this dahi bara more appealing you can garnish little tomato ketchup and chutney.
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