|Dal Mash/Moong skinless urad/split mung:||1 cup/200g soaked for 3-4 hours and the coarsely grounded|
|Ferina/maida||½ cup/50g Salt: ½ teaspoon|
|Meetha soda||1 teaspoon (Soda-bicarbonate)|
|Oil/ghee||3 cups/500g for deep frying|
|Yogurt||2½ cups/500g sieved through a muslim cloth|
|Sugar powder||1 tablespoon, finely grounded|
|Shan Dahi Bara Chaat||According to taste|
1.In grounded dal add maida, sugar, meetha soda and some water.
2.Mix to make a thick paste. Set aside for 15 minutes. In hot oil fry the lentil dumpling/dahi baras until light golden.
3.Remove from oil and set aside to cool. Refry the lentil dumplings/ dahi Baras in hot until golden.
4.Remove from oil and set it aside to cool Soak the dahi Baras in water for a while. Then press lightly to squeeze out the water from the lentil dumpling. Dissolve the sugar in yogurt then add lentil dumplings/Dahi baras.