TRADITIONAL FRIED LENTIL
DUMPLINGS IN YOGURT
Today I am here with a typical traditional dish named
Dahi means Yogurt and
Barey are the fried dumplings of two lentils ...
They are Tea Time treat and
you can freeze them after frying for around a month ...
Very easy to serve if you have some unexpected guests at any time
Just put them in hot water for 5 minutes and
press a little that excess water drain out and dip them in yogurt ...
Please check your pantry that you have all these things...
White ivory lentil ... 1 cup
Mung Bean ... 1/2 cup
pinch of salt
3 clove of garlic
3 fresh green pepper ( optional)
cooking oil for deep frying
Soak both the lentils over night
Now grind them with little water in 3 to 4 batches
include garlic and green pepper at this time
( used the water in which the lentils were soaked)
You have the batter like this
Now you can fry them in two ways...Like this
Simply scoop a table spoon of the batter and carefully
drop down in the hot oil and fry them in low medium heat
until beautifully light golden
Second method ...
Oil a frying pan a bit and spoon the mixture
in round shape like a biscuit
$ to depending upon your frying pan size ...
leave them on low heat for about 3 to 4 minutes
Or they fried a bit that they can hold their shape ...
Now shift them in a skillet for deep frying
This shape look more beautiful while presenting
Now dip them in hot salty water for two to three minute
In the meantime prepare your yogurt
1/2 liter Yogurt
1 teaspoon salt
1 teaspoon sugar
Whisk them well
Drain out excess water and soak them in yogurt for 5 minutes
In a dish arrange them in this way
Oh it looks so tempting... Now you can understand that
why I am saying that this shape look more presentable ...
Pour remaining yogurt over the dumplings
and set aside for sometime...
They are moist, refreshing and
They can be good appetizer before lunch
I garnish it with sweet and savory tamarind chutney
roasted powder of cumin and coriander seed
For Tamarind chutney
Soak 1/2 cup tamarind in 1 1/2 cup hot water
2tbsp brown sugar
1 tsp salt
1tsp red chilli powder
1 tbsp powder of dried ginger and cumin
Soak tamarind about 1/2 an hour ...
squeeze and strain out juice ...
mix all the ingredients and cook it until moderately thick
cool it and store in an air tight jar in the fridge...
it can be stored upto 3 months ...
Cumin and coriander powder
Roast cumin and coriander seeds in a frying pan
or in microwave... when aroma comes
grind coarsely and sprinkle over the dumplings
Hope you like the dish
Let me know the result if anyone of you try it
I am waiting
Any more question about it please ask me
here in comment box or on my email...