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.
Can I Freeze The Dahi Baray?
Yes, these can easily be frozen for up to two months. To freeze, fry all of the Baras and set them aside to cool before placing them in a ziplock bag or airtight container. To use, soak Baras in hot water for 20 to 25 minutes, then squeeze excess water between your palms.
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?
I Love Seeing Your Reviews
If you’ve tried this recipe or any other recipe from MasalaSecret.com, don’t forget to leave a comment below! You will help others who are thinking of making the recipe. I would love to hear about your experience making it, and if you snapped some shots share them on Instagram and tag us @masalasecret or Facebook so we can repost them on our stories.
Best No Fail Dahi Baray With Mash And Mong Dal
8
servings30
minutes10
minutes40
minutesDahi Baras are deep-fried lentil fritters that are dipped in yogurt and topped with chutney and chat masala.
Keep the screen of your device on
Ingredients
1 cup Mash (Urad) daal
1/2 cup Moong daal
1 teaspoon ginger paste
1/2 tsp garlic paste
1/2 teaspoon salt
2 cups yogurt
4 tablespoons sugar
Depending on preference, use Dahi bara masala or Chaat masala.
Directions
- Wash and soak lentils for 3 to 4 hours.
- Drain the excess water and grind the lentils.
- Add salt, ginger, and garlic paste
- Now beat the batter with a fork, whisk, or hand mixer until it is light in color and fluffy.
- Drop some batter in cold water If it floats, it is time to fry. If it sinks, continue to beat.
- Frying
- Heat the oil in a wok over medium heat.
- Dollop the paste with a spoon or your hand to make fritters.
- After 2 minutes, turn the fritters over and deep fry until golden. Keep the flame on medium.
- Remove from the oil and drain any excess oil.
- Allow them to cool to room temperature before soaking in water for 10 to 15 minutes.
- Squeeze the excess water by pressing between your palms gently.
- Assembly the Baras
- In a mixing bowl, combine yogurt and sugar until smooth.
- Now, take half of the yogurt and thin it with a little milk before adding the fritters.
- In the other half, combine 1 tablespoon cornflour and refrigerate for 30 minutes.
- Before serving, add thick yogurt over dahi baras and sprinkle with masala and Imli chutney
Notes
- Check out the Dahi Bara Masala recipe in my Imli ki Chutney recipe.
- When making the baras batter, use just enough water to make a thick paste.
Did you make this recipe?
Tag @MasalaSecret on Instagram and hashtag it with #masalasecreturoojnaeem
Like this recipe?
Follow @Urooj|MasalaSecret on Pinterest
Follow us on Facebook!
Follow Masala Secret on Facebook
