Dahi Baray
Rating: 4.5/5 - Votes: 5 - Views: 63926
Daal fritters soaked in yogurt and garnished with your choice of chutney and masala.
Total servings: 6
Calories:
Pre-Prep time: 15 minutes
Preperation time: 15 minutes
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Cold
Ingredients:
250 grams mash dal (white)dhuli , washed
A Pinch of baking soda
1/2 teaspoon salt
600 ml natural yogurt
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt,
1 clove garlic (crushed)
Preparation:
Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste.
Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture.
Leave it to rest for 15 20 minutes.
Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
Drop carefully a tablespoon full of paste into the hot fat.
Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.
Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.
Whisk yogurt with 1/4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.
Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.
Garnish with Chat Masala and Sweet Imli Chutney.
