Holi Dahi Baray

Material :

Curd - 1/2 liter,
Washed urad dal - 250 grams,
Sugar - 02 tablespoons
Raisins - 01 Tbsp,
Roasted Cumin - 1 छोटा2 tsp
Green Chili - 03 pieces,
Cumin seeds - 01 tsp
Asafoetida - 1/4 tsp
Chaat masala powder - 02 teaspoons,
Oil - to fry,
Salt - as per taste.

For the sauce

Ripe tamarind - 50 grams (soaked in water),
Jaggery - 150 grams,
Roasted Cumin - 01 tsp
Roasted ground chili - 01 tsp
Salt - as per taste.

Method of preparation of Dahi Vada:

For dahi vada, first soak urad dal for eight hours. After that put lentils, green chillies, cumin seeds, asafetida and grind them in a lentil grinder.
Make raisins by adding raisins to the ground lentils. After that heat oil in a pan and fry the barns well.
Put the fried bars in water for two to three minutes. After that take them out and keep them in a pot. Whisk the curd well, add sugar and roasted cumin seeds. Make a thick batter by adding water to the curd as required. After that put the curd in the curd and keep it in the freeze.

Method of Curd Vada Chutney:

To make chutney, mash the soaked tamarind and remove its seeds.
Now make small pieces of jaggery in tamarind juice and pour it. Also add roasted cumin, chili powder, salt as per taste and water as required and cook it for ten to fifteen minutes. When cooked, the sauce is neither too thick nor too thin.
When the curd vada cools down, take it out of the fridge. Remove the curd in the serving bowl and serve it by sprinkling the desired amount of tamarind chutney or coriander chutney and chaat masala powder on top.

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