Gluten-Free Dahi Baray

Instructions

1. 1Drain the soaked 1 cup Moong Dal and 1/2 cup Urad Dal. Place them in a blender or food processor with the 1 teaspoon grated ginger and 1 teaspoon chopped green chilies. Blend until you have a smooth batter. Stir in the 1 teaspoon salt and mix thoroughly.
2. 2Pour the 2 cups of oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter in; it should sizzle immediately.
3. 3Carefully drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pot, for 3-5 minutes, or until they are golden brown and puffed up. Use a slotted spoon to remove the fried fritters from the oil and place them on a plate lined with paper towels.
4. 4Fill a medium bowl with water. Place the fried fritters into the water and let them soak for 10-15 minutes. This step softens them.
5. 5Gently take the soaked fritters out of the water and squeeze them very gently to remove as much excess water as possible. Do not press too hard, or they will break.
6. 6Arrange the squeezed fritters in a serving dish. Pour the 2 cups of plain yogurt evenly over the fritters. Drizzle the 1/2 cup tamarind chutney and 1/2 cup mint-coriander chutney over the yogurt.
7. 7Finally, sprinkle the 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon chaat masala over the top of the dish.

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