Prep time: 6 hours 20 minutes
Cooking time: 30 minutes
For how many people: 4
material:
1 cup urad dal 1/2 tbspn ginger - green chilli paste (optional) Oil to fry, 4 cups lukewarm water 3½ cups curd 1 tbsp red chilli powder 2 tbsps roasted cumin powder 1 tbspspoon black pepper powder (optional) 1/4 cup finely chopped Ginger Coriander 1/4 cup Sweet Chutney (Dill Tamarind) 3 tbsp Sugar or Taste (optional)
Method of making dahi bada
Wash urad pulse in water. Soak it in 2-cup water for 6 hours or overnight. After the digestion, the size of the pulse will almost double. Remove excess water from the soaked lentils. Put them in a large jar of miksi. Gradually add the required water (approximately 1/2 cup water) and finely grind them. The quantity of water according to the quality of pulses can vary, so that is why water is as per requirement. The mixture of powdered urad dal should be condensed. Remove it in a large bowl. Pour ginger-pepper paste and salt. Take a finger properly and fold it. Fanta (until at least 4-5 minutes) until it becomes a little light and the solution does not seem to be light. This is very important as the batter will become spongy and soft after frying the bigger than frying. In a deep frying pan (pan), heat oil over medium flame. When the oil becomes hot, then add as much salt as one slice of oil to your fingers or one spoon with oil. Slow 4-5 times at a time. Fry on medium flame until they are light golden brown and outdoors. Take a lukewarm water in a petite. Remove the seeds from the oil in the lentils and put them in lukewarm water. Likewise, make some of the remaining solution. Soak them for 7-8 minutes. Oil droplets will appear on the surface and the grease will become soft. Remove them from the water and gently press them in your palms so that extra water can get out. (Extra oil will also be removed) remove them in a plate.
Method for decoration:
Put sugar and salt in the curd and take the Math from Mathani. Do not use electric blender otherwise the curd will become thin. Take 4-5 large in a deep plate or large bowl. Put yogurt on it uniformly until it becomes completely covered. Put 2-teaspoon sweet sauce on top of it. Red chili powder, roasted cumin powder and pepper powder sprinkle and curd with green coriander, decorate the lick.
