Dahi Baray |Dahi Bhalla || How to Make Dahi Baray Recipe with step-by-step photos....
Dahi Baray is the most popular street food snack in Pakistan. This lentil/gram dumpling is flooded with seasoned yogurt. It is prepared by soaking baray in thick yogurt. Dahi Baray, which is adored by almost everyone. In the method below, I have clearly mentioned each and every step in detail. One of the most important things here is gram batter, which needs correct consistency, and then frying the baray.
I am not a very big fan of Dahi vadas dressed with lots of green chutney and imli chutney or a sweet version of Dahi Baray, but if you prefer it, you can go ahead with drizzling them over the Dahi vadas or making them sweet.
Slightly dry roast on a skillet/tawa and grind them together to a fine powder. At the time of serving, sprinkle masala over Dahi baray. I haven’t posted the Dahi Baray masala recipe yet, but I have mentioned above the line on how to make Dahi Baray masala at home, which I am sharing with you all. This recipe is mostly used at iftar time in Ramadan, and people enjoy having this in the rainy season.n
Now, in a separate bowl, add lukewarm water and salt and mix well. Put fried baray into the water, let them soak for 5 minutes, take them out, and squeeze carefully between palms to remove excess water from them.
Place the muesli in a serving dish and pour spiced yogurt over it. Sprinkle some chaat masala, red chili flakes, and coriander leaves.
Dahi Baray is the most popular street food snack in Pakistan. These lentil/gram dumplings are flooded with seasoned yogurt...
But whichever way you like to have them, sprinkling some chaat masala and red chili flakes is enough to make them delicious. You can also sprinkle Dahi baray masala over it. Dahi baray masala is made of only 3 spices: whole red chilies, cumin seeds, and coriander seeds.
Slightly dry roast on a skillet/tawa and grind them together to a fine powder. At the time of serving, sprinkle masala over Dahi baray. I haven’t posted the Dahi Baray masala recipe yet, but I have mentioned above the line on how to make Dahi Baray masala at home, which I am sharing with you all. This recipe is mostly used at iftar time in Ramadan, and people enjoy having this in the rainy season.n
It wasn't a long process to make, very short takes time than other Baray like mong baray or mash, so let's begin with step-by-step photos...
Tips:
- At the time of serving, you can vary by adding boiled chickpeas and papri as we.ll.
- Can be drizzled with green mint chutney and tamarind sauce over Dahi Baray
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In a mixing bowl, add yogurt and spices and mix them well with a whisk till turn a smooth and creamy texture is achieved.
In a mixing bowl, add gram flour and spices. Stir to mix well and rest it for 30 minutes. Then add all remaining spices and stir to mix well until a smooth batter is formed.
Take a bowl filled with water and put a small drop of batter in it. If the batter immediately starts to float on top of the water, the batter is ready. If not, then whisk it some more.
Heat the oil in a wok on medium flame. Once hot oil, add a spoonful of batter using your hand or two spoons. Fry a few baray (dumplings) at a time. After a few times, flip them and move them around to get even cooking and brown until a nice golden color, remove them to a plate using a slotted spatula.
Now, in a separate bowl, add lukewarm water and salt and mix well. Put fried baray into the water, let them soak for 5 minutes, take them out, and squeeze carefully between palms to remove excess water from them.
Place the muesli in a serving dish and pour spiced yogurt over it. Sprinkle some chaat masala, red chili flakes, and coriander leaves.
Now, the tasty and spicy Dahi Baray is ready.
Dahi Baray is the most popular street food snack in Pakistan. These lentil/gram dumplings are flooded with seasoned yogurt...
Ingredients for Spiced Yogurt:
- 750g yogurt
- ½ tsp cumin seeds, roasted and crushed
- ½ tbsp coriander leaves
- ½ tsp garlic powder
- 2 tsp green chili
- ½ cup of milk
- Salt to taste
Ingredients for Baray:
- 1 cup gram flour (besan) sieved
- ½ cup of water
- ¼ tsp baking soda
- 1/6 tsp baking powder
- ¼ tsp turmeric
- 1/3 tsp red chili powder
- ½ tsp cumin seed
- As required, Oil for frying
- Salt to taste
- Chaat masala
How to make the Dahi Baray?
- In a mixing bowl, add yogurt, coriander, garlic powder, green chili, milk, salt, and crushed cumin seeds.
- Mix them with a whisk and keep them aside
- In a mixing bowl, add gram flour, baking soda, and water
- Mix well and rest it for 30 minutes
- Then add baking powder, red chili powder, cumin, and turmeric powder
- Stir to mix well until a smooth batter is formed
- Take a bowl filled with water and drop a small drop of batter into it. If the batter immediately starts to float on top of the water, the batter is ready. If not, then whisk it some more.
- Heat the oil in a wok on a medium flame.
- Once hot oil, add a spoonful of batter using your hand or two spoons to fry a few baray (dumplings) at a time.
- After flipping them and moving them around to get an even cooking and browning, until a nice golden color
- Remove it to a plate using a slotted spatula
- In a separate bowl, add lukewarm water and salt, and mix well
- Put fried baray into the water
- Let them soak for 5 minutes. Take them out and squeeze them between your palms carefully to remove excess water from them.
- Place on the muesli in a serving dish and pour spiced yogurt over it
- Sprinkle some chaat masala, red chili flakes, and coriander leaves
- Now, the tasty and spicy Dahi Baray is ready
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