MazaCool ::: Cook Book -- Dahi Baray

Dahi Baray Ingredients:

Daal maash (urad) powder -1 cup

Baking powder -1 level tsp

Yogurt - 1 cup

Salt - ½ tsp, or to taste

Crushed dried red chilies - 2 or 3

Black peppercorn, crushed - 1/4 tsp

Crushed cumin seeds - ½ tsp

Green coriander a few leaves for garnishing

Oil for frying

Method:

In a bowl mix well powdered maash (urad) and baking powder. Make a batter by adding water. The consistency of the batter should be such that it should fall easily when dropped from a spoon. Heat a tablesppon of oil in a fry pan (or an iron plate) over the stove, keeping the heat low. At the same time heat oil for deep frying in a wok on moderate heat. Drop a few tablespoonfuls of the daal maash batter on the fry pan, putting each tablespoonful separately. Let them shallow fry for a few seconds on one side only (do not turn), then scoop them up, one by one, with a turner and drop them in the oil in the wok for deep frying. Fry them until they turn goldenin colour. Keep turning frequently. Then take them out of the wok and put in a bowl full of water. Let them soak. Repeat this procedure until all the batter is finished. Take out the baray from the water. Squeezing lightly. arrange them in a serving dish. Whisk the yogurt, add crushed peppercorns and salt. Pour this mixture onto the baray in the serving dish. Lightly roast crushed dried chilies and cumin seeds in a pan until aroma comes out, then grind them. Sprinkle this mixture over the yogurt. Garnish with a few coriander leaves.