Dahi Baray
- 1/4 teaspoon baking soda
- salt
- 1/4 teaspoon asafoetida powder (Heeng)
- 1 teaspoon ginger paste (Adrak)
- 150 g urad lentils (maash dhuli (white)
- oil (for frying)
- 250 g low-fat plain yogurt
- salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1 teaspoon low calorie sweetener
- chat masala
- Grind the4-5 hours presoaked dal into a paste and add baking soda,asafetida,ginger and salt. Mix well and leave for 30 minutes.
- Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. DO NOT TURN OVER TO FRY OTHER SIDE.
- Meanwhile heat oil for deep frying and then deep fry. When golden brown remove and cool. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. YOGURT: Beat the yogurt adding a little water to a paste. Add salt, red chili powder ,zeera powder. and sugar Garnish with sweet Imli Chutney and Chat Masala.
baking soda, salt, asafoetida powder, ginger paste, urad lentils, oil, lowfat plain yogurt, salt, cumin powder, red chili powder, chat masala
Taken from www.food.com/recipe/dahi-baray-302166 (may not work)