Drain water from soaked white lentil (200g/1 cup Dal Mash/White lentil washed and soaked in 2 cups water for 3 hours) and rice (3 tbsps. Washed and soaked in 1 cup water 15 minutes). Add 1 tsp. baking soda, ½ cup fresh onion paste, 2 tbsps. ginger paste, 2 tbsps. garlic paste and 1 tsp. Shan Salt. Grind in blender to a coarse batter. Add 2-3 tbsps. finely chopped fresh coriander/cilantro and 2-3 medium finely chopped green chilies in this mixture.
In 3 cups (500ml) hot cooking oil pour tablespoons full of batter separately. Fry on medium heat until golden. Remove and allow to cool.
Refry in hot oil until deep golden. Soak in lukewarm water for 5-10 minutes. Drain the water and gently squeeze the dumplings to remove excess water.
Add 1 tbsp. sugar in 1kg yogurt, whipped and sieved through muslin cloth and spread half in dish. Add dumplings and pour the remaining yogurt over it.
Sprinkle 3-4 tbsps. Shan Dahi Bara Chaat Masala, 1 cup crushed papri and serve.
