Hyderabadi Dahi Bary

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Recipe Ingredients

Mash ki daal 1 cup
Moong ki daal ½ cup
Salt 1 tsp
Crushed red pepper 1 tsp
White cumin 1 tsp
Baking powder 1 tsp heaped
Yogurt 1 kg
Oil for deep frying
Ingredients for baghar
Oil ¼ cup
Curry leaves 15
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Cumin seeds1 tsp
Whole button red chilies6

Recipe Method

Soak both the daals for 6 hours, put in the blender with enough water, salt, crushed red pepper, white cumin and baking powder, blend to a fine paste, remove in a bowl, heat oil and fry 1 tbsp full of batter on medium flame till brown, remove from oil, soak in salted water for 15 minutes, squeeze water and keep aside, beat yogurt with 2 tbsp sugar, ½ tsp salt and ½ cup water till smooth, put some yogurt in a serving dish, arrange fried badas, pour yogurt over top with baghar.

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Hyderabadi Dahi Bary Recipe

Recipe Ingredients

Mash ki daal 1 cup
Moong ki daal ½ cup
Salt 1 tsp
Crushed red pepper 1 tsp
White cumin 1 tsp
Baking powder 1 tsp heaped
Yogurt 1 kg
Oil for deep frying
Ingredients for baghar
Oil ¼ cup
Curry leaves 15
Mustard seeds ½ tsp
Fenugreek seeds ¼ tsp
Cumin seeds1 tsp
Whole button red chilies6

Recipe Method

Soak both the daals for 6 hours, put in the blender with enough water, salt, crushed red pepper, white cumin and baking powder, blend to a fine paste, remove in a bowl, heat oil and fry 1 tbsp full of batter on medium flame till brown, remove from oil, soak in salted water for 15 minutes, squeeze water and keep aside, beat yogurt with 2 tbsp sugar, ½ tsp salt and ½ cup water till smooth, put some yogurt in a serving dish, arrange fried badas, pour yogurt over top with baghar.

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Home Made Dahi Phulki's by Amina Aslam

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Recipe of The Day (Dahi Bhalle Channa chat)

Ingredients:

For Bhalle/Dumplings:
To grind:
150 gm Urad Dal/Skinned Split Black Lentils
50 gm Yellow Moong Dal/Split red lentils
1 tsp Cumin Seeds
2-3 Green Chilies
1 pinch baking soda
A Small piece of Ginger (optional)
Water to add grinding (just few spoons)
Salt as per taste
3-4 Black Peppers
2tsp Chopped Coriander leaves
Oil for shallow frying
1 cup Channa boiled
For Yogurt Sauce:
500 gm Yogurt
2 pinches of Black salt or Chaat masala
¼ tsp Cumin Powder
3-4 tsp Tamarind Chutney
Coriander leaves for garnishing
Salt as per taste

Method:
1. Wash and then soak urad dal and moong dal for atleast 5-7 hours
2. Grind it along with green chilies and ginger, adding little water.
3. Make a thick batter.
4. Add salt, cumin seeds, coriander powder, black pepper powder.
5. Mix all the ingredients into a smooth batter.
6. Now take a spoonful of this batter and shallow fry it in hot oil over medium to low flame till light golden brown.

8. Let the Bhalle cool and later soak them for 2-3 minutes in luke warm water.
9. Squeeze out the water by pressing each bhalla between palms of your hands.
10. Place them in a serving bowl or plate and cover them generously with beaten curd.
11. Sprinkle black salt , cumin powder, red chilli powder and/or chaat masala and garnish it with coriander leaves.

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Dahi Badey & Bondi Recipe

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Dahi Badey & Bondi Recipe

very delicious and special iftar recipe of Dahi Badey and also learn how to make Bondi by Chef Afzal Nizami on ARY Zauq.

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