Ingredients
- Mong daal 1 cup (4-5 hours soaked)
- Mash daal ½ cup (4-5 hours soaked)
- Salt 1 tsp
- Chat masala 1 tsp
- Chili flakes 1 tsp
- Almond 18-20
- Yogurt ½ kg
- For Dahi Bara Masala:
- Coriander seed ¼ cup
- Cumin seeds ½ cup
- Chili flakes or whole chilies 1 cup
- For Tamarind Chutney:
- Imli 250 gm (soaked in 2,3 cups for 1 hour)
- Sugar 1 cup
- Zeera 1 tsp
- Chili flakes 1 tsp
- Salt ½ tsp
- Ginger powder 1 tsp (optional)
Cooking Directions
- For Dahi Bara Masala: Add all ingredients into grinder and grind. Dahi bara masala is ready.
- For Tamarind Chutney: Put all ingredients in a sauce pan and cook till thicken.
- For Baras: Discard water from both soaked lentils.
- In a grinder add almonds, and mong daal and mash daal, grind till paste formed and almond ground well.
- Now drop batter with a tablespoon in hot oil turn when one side done.
- In a large bowl add water with 2-3 tbsp of beaten yogurt and put fried dahi baras straight from oil in this water and let soaked for a while.
- Pour beaten yogurt on serving dish squeeze water from dahi baras and place on dish.
- Sprinkle dahi bara masala, chat masala, salt and green and imli chutnies.
- Almond dabi baray is ready to enjoy.
