Ramadan has already arrived. The weather is quite humid in most places due to the rainy season. The fasts are almost 15 hrs, and this requires are food to be energizing as we are going without food and drink for most part of the day. Enter the dahi baras and we have a perfect, fulfilling Iftar treat.
- 1 cup daal mash, soaked for 3 – 4 hours
- 2 tsp ginger paste
- Salt, to taste
- Red chilli powder, to taste
- SUFI cooking oil, for deep frying
- Sugar, to taste
- Chaat masala, for garnish
- Fresh coriander, for garnish
- Blend the daal in a blender with a small quantity of water, just enough to facilitate the blender. Blend daal until a thick paste is formed. Pour into a bowl .Mix in the ginger paste, salt and red chilli thoroughly in the paste.
- Take some water in a bowl. Take a small drop of daal paste and drop it in the water. If the drop rises on top, the mixture is ready to be fried.
- Heat SUFI cooking oil in a deep pan. Drop daal paste in oil with a tablespoon. Reduce heat to medium high. Cook until golden on one side. Flip and cook until golden on the other side. Remove from heat and place on paper towel to absorb excess oil.
- You can cool and freeze baras at this point. If you want to use them right away, put baras in a bowl of room temperature water. Remove from water after 5 minutes.
- If you decide to use them afterwards, put baras in warm water and remove after 5 minutes.
- Place baras in a dish. Prepare a mixture of yogurt, sugar, and water (if required to thin the yogurt). Pour over baras. Garnish with chaat masala and coriander.