Zero Oil Dahi Bara Recipe By ijaz Ansari | بغیر تیل کے دہی بڑے بنائیں | Without Oil Dahi Bara

Soak 1/2 cup urad dal and 1/2 cup moong dal in water for 4 to 6 hours and rinse well until the water is clear.

Grind the soaked dal in a rough grinder or blender, adding a little water as needed to achieve a coarse texture.

Add salt, 1/4 teaspoon ajwain, 1 teaspoon cumin powder, 1/4 teaspoon turmeric, and 1/2 teaspoon baking soda to the ground dal mixture and mix well.

Check the consistency of the batter; it should not be too thick or too runny to ensure soft dumplings after cooking.

Prepare a steamer or use a cupcake mold greased with oil, and shape the batter into balls to place in the mold.

Fill a pot with water, place the steamer on top, cover with a lid, and bring to a high flame to generate steam.

Steam the dumplings for about 15 minutes, then check for doneness using a toothpick; if it comes out dry, they are done.

Once cooked, let the dumplings rest in the air for about 10 minutes to dry out slightly.

Prepare the yogurt sauce by mixing cold yogurt with 1-2 tablespoons of sugar and a pinch of salt until smooth.

Serve the dumplings topped with the yogurt sauce, green chutney, and a sprinkle of chaat masala.

Equipment Needed

Dietary

Allergens