Ingredients

• Urad Dal - 2 cups
• Rice - 1/2 cup
• For stuffing:
• Cashewnuts - 1 tsp
• Coriander - 3/4 cup
• Coconut - 1/2 cup
• Red chilli - 1/2 tsp
• Salt - 1/2 tsp
• Green chilli - 4-5
• Ginger - 1
• Curd - 1/2 liter milk (Beat all the ingredients together)
• Pepper - 1 tsp
• Sugar - 1 tsp
• For chutney:
• Tamarind lemon size
• Jaggery lemon size
• Cumin seed - 1 tsp
• Garam masala -1 tsp
• Salt - 1 tsp.

How to Make Bhuiya

• Wash rice and urad dal separately and soak for about 7-8 hrs.
• Grind them coarsely without water and salt.
• Grind chillies and salt separately.
• Scrape coconut, cut cashew nuts and charoli in small pieces.
• To the scraped coconut, Add ginger paste, coriander leaves (chopped finely), charoli and cashew nuts.
• Take a wet cloth or plastic sheet, put small portion of ground dal mix and spread it.
• Then place stuffing in one side and cover it with other side to form a semicircle, slightly press it at the corner so that it sticks together.
• Deep fry and soak the fried bhuiya in water.
• Remove and press till water is removed.
• Put the bhuiya in curd. Prepare the rest of the dal mix in same way.
• For tamarind chutney:
• Soak tamarind for 1/2 an hour.
• Squeeze out a thick pulp from it.
• Add sugar or jaggery to the pulp.
• Bring this mix to a boil then add cumin seeds, garam masala and salt.
• Serve bhuiyas with this sweet chutney.