Ingredients:-
For the Bara
Oil for frying:-
How To make the Dahi Bara
For the Bara
- Urad Dal - 1 cup soaked overnight
- fist ful of chana dal soaked overnight with the urad dal
- 2 -3 green chillies
- bunch of coriander leaves
- 1 inch of ginger - cut into thin slices
- Salt to taste
Oil for frying:-
- For the Dahi (Yogurt mixture)
- Yogurt - 1 cup
- Water - 1 cup (adjust consistency based on taste).
- 2 table spoon Grated Ginger
- 1-2 Green chillies cut into thin slices
- Black Salt to taste
- Sat to taste
- Fried and ground cumin seeds
- Oil for seasoning
- Curry leaves
- 1 teaspoon of Mustard seeds
- pinch of hing
How To make the Dahi Bara
- Soak the urad Dal and chana dal over night.
- Grind to a rough paste along with the ginger slices, chillies and coriander leaves.
- Mix Salt and leave aside in a warm place for 6-8 hrs. (Tip : If in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)
- Just before deep frying, get the dahi mixture ready. It is simple, beat the yogurt with salt and black salt.
- Once it is a smooth paste, add water and cumin powder and grated ginger and chillies. Taste at this point and adjust any of the above as per your liking.
- Season the dahi mixture. Take a small pot, and heat oil in it. Add mustard seeds and hing and curry leaves and pour into the dahi mixture...
- Now before you fry the baras, you need to follow one more step. Get a big bowl, fill with warm water and add a pinch of salt and sugar and lemon juice to it.
- Once your fry your baras, dung them in this warm water for a few minutes before transferring them to the dahi mixture. This steps keeps the bara's soft and drains out some of the excess oil.
