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Urad Dal - 2 cups
Rice - 1/2 cup
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
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.
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