Header Ads

Dahi Bade with Mash and Moong

1.     Daal mash- 100 gm
2.     Daal moong- 100 gm
3.     Green chilies- 8
4.     Garlic ginger paste- 1 tsp
5.     Salt-  ½ tsp
6.     Water- 1 ½  ltr
7.     Salt- 1 tsp

1.     Curd- ½ kg
2.     Garlic ginger paste- ¼  tsp
3.     Salt- 1 tsp
4.     Coriander- 2 bunhes

1.     Oil- 30 gm
2.     Zeera- ½ tsp
3.     Rai- ½ tsp
4.     Dried red chilies- 6

  • Take mash and moong daal in a vessel, wash and keep for soaking for 2 hrs.
  • Then drain water from it and grind it by adding green chilies and 100 ml water.
  • Take this paste in a bowl and add salt (½ tsp) and garlic ginger paste.
  • Mix it well with hands and keep for 2 hrs.
  • In a vessel take 1 ½ ltr water and dissolve 1 tsp salt. Keep this aside.
  • Keep a pan on stove and pour oil. 
  • Set high flame until oil heats up. Then set medium flame.
  • Now take a tea spoon of paste and leave in oil and deep fry till it turns golden brown.
  • Now take it from oil and leave in salted water for 2 hrs.
  • Now beat curd and add garlic ginger paste, salt (1 tsp), coriander and 200 ml water. Mix it well.
  • Keep a pan on stove and pour oil.
  • Now fry zeera till it turns light brown, then add rai and dried red chilies and fry till zeera turns golden brown.
  • Now pour the bagar oil in Curd and mix well.
  • Take off the balls from salted water, squeeze them and keep in a bowl.
  • Now pour the curd over these balls.
  • Delicious dahi bade are ready.

No comments

Powered by Blogger.