Recipes

Published:  01:10 AM, 22 May 2019

Doi Bara

Doi Bara

Ingredients:  500 gm Mashkolai/urad dal * 1/2 teaspoon baking powder * 2 cup yoghurt (curd) * 1/2 teaspoon powdered red chili * 1/4 teaspoon black salt * salt as required * 1 cup refined oil * 1 teaspoon sugar * 2 tablespoon cumin seeds * 1 tablespoon chaat masala

For Garnishing: 2 inches ginger u 1 handful chopped coriander leaves u 2 green chilli u 2 tablespoon tamarind paste

Instruction

1.    Wash and soak the urad dal overnight and grind to a fine paste by adding very little water. The batter should be thick enough to make the bara. Beat the batter very well till light and fluffy. Add salt, baking powder and beat well again.

2.    To test whether the batter is ready or not, slowly drop the batter in a glass of water. If the batter floats on the top, it is ready, if not you need to beat it more. Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball.

3.    Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep-fried baras into a bowl of water and let them soak for 15-20 minutes. Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making baras with the rest of the remaining batter and put them in water like you did for the earlier batch.

4.    Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar, salt and mix well. To make the doi bara Masala: Dry roast the cumin seeds till light brown and fragrant. Grind to a smooth powder. Finely chop the green chilies and coriander leaves. Scrap the ginger clean, wash and cut into julienne.

To serve, place the baras in a serving bowl and pour the curd mixture evenly all over the baras and cover them completely. Sprinkle chat masala powder, red chili powder and cumin powder. Also put a spoon of tamarind and green chutney.

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