INGREDIENT REQUIRED

Dal Mash

1 cup/200g
washed & soaked in 2 cups water for 3 hours & then drain

Rice

3 tablespoons
soaked in 1 cup water for 15 minutes & drain

Baking soda

1 teaspoon

Green chillies

2-3 medium

Onion

½ cup

Fresh Coriander

2-3 tablespoons
finely chopped

Ginger paste

2 tablespoons

Salt

1 teaspoon

Sugar

1 tablespoon

Yogurt

1kg
whipped and pass through muslin cloth

Cooking Oil

3 cups
500g for deep frying

Crushed Papri

1 cup

Shan Chaat Masala

1 packet

 STEPS OF COOKING

1. Combine Dal Mash and Rice (without water), Baking Soda, Onion Paste, Ginger Paste, Garlic Paste, salt and grind in blender to a course batter. Mix fresh Coriander and Green chilies.
2. Take a tablespoon of batter and drop into hot oil. Fry on medium heat until golden. Remove, cool and add to a bowl of water.
3. Mix Sugar in yogurt and spread half in a dish. Place the soaked dumpling on it and pour the remaining yogurt over it.