Gluten-Free Dahi Baray

Ingredients

• 1 cup Urad Dal (Split Black Lentils)
• 1/2 cup Moong Dal (Split Yellow Lentils)
• 1 tsp Ginger
• 1 Green Chilies
• To taste Salt
• For frying Oil
• 2 cups Yogurt
• 1 tbsp Sugar
• To taste Salt
• 1/4 cup Tamarind Chutney
• 1/4 cup Mint Chutney
• To taste Chaat Masala

Instructions

1. 1The night before, place the 1 cup Urad Dal and 1/2 cup Moong Dal in a bowl and cover with plenty of water. Let them soak overnight.
2. 2Drain the soaked lentils. Place the drained lentils in a blender with the 1 tsp Ginger and 1 Green Chili. Blend until you have a smooth batter. Stir in salt to taste.
3. 3Pour enough Oil into a large heavy-bottomed pot to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You will know it's ready when a tiny drop of batter sizzles immediately.
4. 4Carefully drop rounded tablespoons of the lentil batter into the hot oil, being careful not to overcrowd the pot. Fry the fritters for 3-5 minutes, turning them occasionally, until they are golden brown and puffed up. Use a slotted spoon to remove the fried fritters and place them in a bowl filled with warm water.
5. 5Let the fried fritters soak in the warm water for 5-10 minutes to soften. While they soak, whisk together the 2 cups Yogurt with the 1 tbsp Sugar and salt to taste in a separate bowl.
6. 6Gently squeeze the excess water out of the softened fritters. Arrange the squeezed fritters in a serving dish.
7. 7Pour the sweetened yogurt mixture evenly over the arranged fritters. Drizzle the 1/4 cup Tamarind Chutney and 1/4 cup Mint Chutney over the yogurt. Sprinkle with salt to taste and chaat masala to taste.
8. 8Cover the dish and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Substitutions

Related Guides