urad mung daal dahi barra

Urad Mung Daal Dahi Barra is a traditional dish in India and Pakistan. This dish is prepared with Urad Lentil and Mung Lentil flours. This dish has lots of variations. It can also be made with Gram flour. The main ingredient of this dish is yogurt. Flour phulki/pakora or fritters are soaked or dipped into the yogurt. Yogurt is also spiced with red chili powder and salt. In some variations, sweet dahi barra are prepared. In this type of dahi barra, sugar is used to sweeten the yogurt. This dish is served with the chaat masala (mixed spices) or tamarind chutney. Basically, this dish is used as a supper with evening tea. You can also make it for your guests and friends easily.

Ingredients for Dahi Barra

Urad Lentil Flour (Urad Daal Aanta)                                           2 tbsp

Mung Lentil Flour (Mung Daal Aanta)                                        2 tbsp

Salt for Pakora                                                                               ½ tsp

Water to make a paste                                                                 As Required

Yogurt (Dahi)                                                                                  ½ Kg

Ground Sugar                                                                                 1 tbsp

Heeng Powder (Asafoetida Powder)                                         1 pinch

Gram Flour (Besan)                                                                       2 tbsp

Baking Soda                                                                                    1 tsp

Oil                                                                                                    To fry

Fresh Cream                                                                                    ¼ Cup

Cumin Seeds Powder (Zeera Powder)                                      1 tsp

Salt for Yogurt                                                                                ½ tsp

Red Chili Powder                                                                           ½ tsp

Red Chili Flakes                                                                              1 tsp

Ingredients for Tempering (Tadka)

Button Chilies (Sabat Laal Mirch)                                                4 – 5

Garlic chopped                                                                              2 – 3 cloves

Green Chilies (Sabat Hari Mirch)                                                3 – 4

Cumin Seeds (Zeera)                                                                    ½ tsp

Oil                                                                                                    2 tbsp

Curry Leaves                                                                                  6 – 8

Garnishing:

Chaat Masala                                                                                  ½ tsp

Fresh Coriander (Chopped)                                                        ¼ Cup

Method:

dahi barra

Mix all types of flour (Urad, Mung and Gram Flour) in a bowl. Also add baking soda, salt and Heeng (Asafoetida). Now add water slowly and keep mixing to make a thick and smooth batter. Keep it aside at least for 30 minutes. Take another bowl and beat the yogurt until lumps are dissolved. Add red chili powder, salt, ground sugar, red chili flakes, cumin powder and fresh cream. Mix all ingredients very well.

Now heat up some oil for deep frying. Take flour batter and pour it into the oil with the help of a table spoon to make balls of about 2 inches in size. Fry them until they become crispy and golden brown in color. Take some water in a bowl and soak fried pakoras in it for 2 minutes. Now take all pakoras (fritters) out of the water and press them slightly with your palms to drain excess water. Place them in a serving dish and pour the yogurt over it.

Heat up some oil in a frying pan for tempering (Tadka). Add curry leaves, cumin seeds, button red chilies, chopped garlic and green chilies into the oil and fry them for 2 – 3 minutes. Pour this tempering over the Dahi Barra. Garnish with fresh coriander and chaat masala.

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