How I savvied the appetizers? June 3, 2008Posted by live2cook in Appetizers.
Tags: Bhuiya Appetizers Urad Dhal Yogurt
When I came to US for the first time, it was peak winter in Boston. The white snow and the bone freezing cold were new to me. The cold weather made people to stay inside their home that it was hard to make any friends that time. I was left alone with pots, pans and a husband. Well! There was my internet. 🙂
That spring, I met my neighbor for the first time. She invited me to the potluck that they were planning that weekend. Since they were planning for this party for a long time most of them chose to bring other courses of meal. So, she asked if I can make some appetizers.
Being so happy to meet a crowd after a long time, I wanted to make a unique appetizer to surprise them. As always internet came to my help. The recipe I prepared for the potluck was Bhuiya. It was such a huge hit among the friends, from that time on, I was the one to get tasty appetizers. I wanted to surprise my friends at each and every opportunity. I did a lot of research, collected lots of recipes and prepared most of them with great success. One among them is Bhuiya. Stand by for more appetizers coming up.
Bhuiya is similar to Dahi Vada. But gets its rich taste from the filling. It is the stuffing that makes it a huge hit each time. We can serve it without the yogurt dressing too. Either way it is a party pleaser.
For the Dough:
2 Cups Urad dhal
1/2 Cup Rice
1/2 tsp salt
3 Green chillies
2 Red chillies
For the Filling:
3/4 Cup Cilantro (Chopped)
1/2 Cup Coconut (Shredded)
1/4 Cup Cashewnuts (Chopped)
1/8 Cup Charoli ( Look for this in oriental markets under the name “Chironji”. If you couldn’t find it, replace with chopped Pistachios)
1 tsp minced Ginger
pinch of salt
For the yogurt dressing:
2 Cups yogurt
1/4 cup shredded Carrots
1/4 cup shredded Salad Radish
1 Tbsp Minced Cilantro or Mint leaves
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground pepper
pinch of Asafetida
Oil for Deep frying.
1. Soak rice and dhal for 8 hours.
2. Drain and grind to a stiff paste using a teaspoon of water at a time. The consistency of the paste should be very stiff that when you shape a lime sized of the mixture, it should retain the shape and should not flatten.
3. Pound the chillies in a mortar along with the salt and mix with the ground dhal paste above.
4. Mix all the ingredients for yogurt dressing and refrigerate.
5. Mix the ingredients for stuffing in a mixing bowl and set aside.
6. Heat the oil in a large frying pan until a drop of dough floats to the surface immediately. Reduce the heat.
7. Take some water in a small mixing bowl and set near the stove.
8. Dampen your hand in the water above and take a lime sized ball of the dhal mixture. Shape in to a ball. (dampen your hand with water each time to avoid the dhal mixture sticking to the hand).
9. Flatten the dhal mixture in your palm to a 2 inch circle.
10. Place some stuffing mixture in the center.
11. Fold the dough in to half and seal the edges with the help of water.
12. Drop into the hot oil and cook until golden brown.
13. Remove with a slotted spoon and add to the yogurt mixture.
14. Repeat the process for the rest of the dough.