Best No Fail Dahi Baray With Mash And Mong Dal

3.0 from 3 votes

Dahi baray is one of South Asia’s most popular chaats (snacks). These deep-fried fritters are made with lentils and dunked in yogurt, topped with Sweet and Spicy Chutney and Chaat Masala. Dahi Bara is typically served as an appetizer, and it pairs well with Channa Chat. Dahi Bara is an extremely popular dish during Ramadan, Eid, and parties.

There are many variations of Dahi Baray, Moong Daal Baray, Dahi Phulki, Dahi Boondi, Moong, and Mash ki Daal kay Dahi Baray. However, Moong and Mash ki Daal kay Dahi Baray are the most popular and, in my opinion, the most delicious. These soft dumplings, dipped in sweet yogurt and topped with chutney are simply irresistible.

I remember when my Ammi made Dahi Bara, and they were always so soft and light. However, after I moved to the United States and attempted to make it, it did not turn out well and became hard in the middle. When I visited Pakistan during Ramadan a few years ago, I stayed at my sister’s house, and her Dahi bara was as soft and light as Ammi’s. On that trip, I picked up some techniques to make the perfect Dahi Barays. I am going to share all of my tips and tricks for making no-fail Dahi Baras.

Tips To Make Soft Dahi Baray

Ratio: Use a 1:2 ratio of dal. Two parts of mash dal and one part of moong dal are the perfect combinations for soft and light baras.

Soak daal: Soak daal for at least 3 to 4 hours or overnight to help the grains rise and soften. Furthermore, when ground, the texture will be smooth and creamy.

Use a small amount of water. Make sure not to use too much water, just enough to grind them to make a thick paste.

Grind until smooth: Grind the batter until it’s blended well and forms a creamy texture.

This is THE MOST IMPORTANT TIP. After making the paste, beat the batter with a fork, whisk, or hand mixer until it is light and fluffy.

Test before frying: If you are unsure whether you have beaten enough, you can perform a quicks test by placing cold water in a bowl and adding a few drops of batter. If it floats, it is light and airy and ready to fry.

Frying Tips:

If the oil is too hot, the Baras will cook quickly on the outside but undercook on the inside. On the other hand, cold oil will result in soaking up a lot of oil. So the perfect temperature is medium heat.

Another important tip is to make sure all the baras are the same size, so they all cook evenly.

Allow them to cool to room temperature before soaking for 10 to 15 minutes in water. This will help to soften the bara and also help to remove the extra oil from the baras. Squeeze the excess water by pressing between your palms gently.

Important Tips For Including Baray In Yogurt:

In a mixing bowl, combine yogurt, sugar, and milk to thin it out. At this point, you can add a little salt and chaat masala, but I prefer to add only sugar to my yogurt. Now add the dumplings to the yogurt and refrigerate. This allows the dumplings to absorb more yogurt, making them more soft and flavorful. Take some thick yogurt and place it in another bowl. Add some sugar and whisk thoroughly. If you do not have thick yogurt, simply add some cornflour to the yogurt and refrigerate it to get that creamy texture. When you are ready to serve, drizzle that thick yogurt over the Dahi Baras with Chaat Masala, Imli Chutney, and Green Chutney.

Do You Want to Try More Appetizer Recipes?

• Spring Rolls
• Channa Chaat
• Dahi Baray
• Homemade Samosa
• Chicken And Potato Croquettes
• Hummus

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