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Ingredients:
2 cups dal maash dhuli (white)
Presoaked for 4-5 hours
Pinch of baking soda
1/2 teaspoon salt
Pinch of heeng
Method:
Grind the presoaked dal to a paste and add rest of the spices.
Mix favorably and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and investing in the aide of a spoon fall
to the pan flat rounded patties and shallow fry till neutral brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and consequently deep fry.
When golden black remove and cool.
When serving, soak in a bowl of water and when a small soft squeeze out the
water between palms and add to ready yogurt.
YOGURT: Beat the yogurt inserting a bit water to a paste.
Add salt, red chili powder and 1/2 tsp. zeera powder.
Garnish through round Imli Chutney and Chat Masala.
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