Presenting a straightforward and fail-safe guide to crafting fluffy and delectable Sweet Dahi Baray (Lentils Fritters & Creamy Yogurt). This Pakistani recipe comes complete with invaluable tips and techniques for achieving a tender interior while ensuring thorough cooking.
TABLE OF CONTENTS
- What are Dahi Baray?
- Different names of Dahi Baray
- Different variations of Dahi Baray
- Ingredients you'll need
- How to make the Baray (fritters) for this recipe?
- How to make the yogurt for this recipe?
- How to assemble Dahi Baray?
- How to store Dahi Baray?
- Dahi Baray Recipe
WHAT ARE DAHI BARAY?
Sweet Dahi Baray (Lentils Fritters & Creamy Yogurt), composed of petite lentil fritters or lentil dumplings submerged in a delightful and tangy yogurt bath, adorned with Khatti Meethi Chutney, is a distinguished member of the chaat family. These savory morsels take center stage, particularly during the daily Iftar gatherings throughout the holy month of Ramadan, often accompanied by a medley of fruit chaat and a selection of beef, chicken, or chicken tikka samosas.
Dahi Baray serves as an impeccable accompaniment for any occasion, transcending the boundaries of time. This authentic Pakistani appetizer recipe is destined to become the shining star of your celebratory events, be it during Ramadan, Eid, or even birthday parties (a customary practice in Pakistani culture to include Dahi Baray in birthday festivities). This delectable side dish finds its origins in Pakistan and North India.
This Dahi Baray recipe is a cherished family heirloom passed down from my mother. I can confidently attest that once you prepare these Dahi Baray, your quest for the quintessential recipe will conclude. These velvety soft Dahi Baray promise to tantalize your palate. Dahi Baray enjoys an exalted status as a much-adored and popular street food in Pakistan. This recipe, both straightforward and effortless, ensures an effortless preparation of this delightful dish with my husband's homemade chaat masala and Homemade Dahi Baray Masala.
DIFFERENT NAMES OF DAHI BARAY
- Dahi Bara (singular) Dahi Baray/Dahi Baras (plural form)- Within our family and throughout the Southern Pakistan region, as well as in a significant portion of North India, this delightful dish is commonly referred to as Dahi Baray. In this context, "Dahi" signifies yogurt in both Urdu and Hindi, while "Bara" denotes a fritter, with the same linguistic significance in these languages.
- Dahi Bhalla (singular form) Dahi Bhallay/Dahi bhalle (plural form)- Is a customary term used in the northern regions of Pakistan.
- Dahi Vada- This name is used in South India.
- Dahi Phulki- This name is popular mostly in Pakistan.
DIFFERENT VARIATIONS OF DAHI BARAY
- Dahi Baray- one variation of dahi baray is made directly from grinder moong dal/ moong daal also known as yellow lentils and maash daal also known as white lentil.
- Dahi Bhalla- one variation of dahi bhalla are salty with some tempering on top.
- Dahi Boondi - is prepackaged store-bought little fritters, you just add yogurt to it and Viola! you're done!
- Dahi Baray Chaat or Dahi Bhalla Chaat - is an Indian/Pakistani snack with along with dahi baray it's top with Green chutney and Khatti Meethi Chutney.
INGREDIENTS YOU'LL NEED
- Yogurt- I make homemade full fat yogurt, but you can opt for store-bought.
- Moong dal powder- It's the main ingredient, without it there's no Dahi baray.
- Maash dal powder- The powder of moong and mash dal is easily available at any South Asian store. Also known as Moong Mash ki daal kay dahi baray.
- Khaati Meethi Chutney- This version of the Khatti Meethi Chutney you have to make it comes together in no time. This chutney is extremely freezer friendly.
HOW TO MAKE BARAY (FRITTERS) FOR THIS RECIPE?
Combine Mash dal powder, Moong dal powder, baking soda, red chili powder, ginger garlic paste, salt, and room temperature water. Cover and let it sit for couple hours. See video on how to make this mixture.
Deep-fry them in lot of oil.
Soak them in lukewarm water.
HOW TO MAKE THE YOGURT FOR THIS RECIPE?
HOW TO ASSEMBLE DAHI BARAY?
Squeeze the water out with your hands.
Place them in your yogurt mixture.
Gently mix them without breaking the Baray and add some Khatti Meethi Chutney on top and sprinkle Dahi Bara Masala and Enjoy!
Allow me to guide you through a set of exclusive tips for this recipe, enabling you to craft the ideal Dahi Baray to delight your family:
- Make sure your Baray (fritters) are golden brown.
- Make sure you get the excess water out before adding the fritters in the yogurt, make sure there's not even little water left in fritters.
- Make sure you leave the batter out in room temperature after making it for couple of hours.
- It is imperative to consistently employ the medium heat approach for deep-frying the Baray (pulkis or fritters), as high heat can result in inadequately cooked interiors.
- Soak at least for 30 minutes after frying in water.
- As you prepare the Baray mixture, add room temperature water gradually while continuously stirring the whisk.
- If you don't have time to wait couple of hours for the batter to set then wait about 15 minutes before frying.
- Make sure your fritter batter is runny and lump-free.
- If you don't have Dahi Bara Masala for garnish feel free to sprinkle some chaat masala powder instead.
HOW TO STORE DAHI BARAY?
Although this recipe is remarkably straightforward, it's important to note that freezing the yogurt mixture derived from this recipe is not recommended. When deep-frying the Baray (fritters), my practice entails preparing a substantial batch of these fritters. After deep-frying and allowing them to reach room temperature, I wrap them on a plate tightly with cling-wrap to create an airtight seal, enabling safe freezing. This method ensures their preservation for a duration of approximately 2-3 months.
When I decide to relish these delectable treats, I follow a simple procedure. I first thaw the frozen Baray (fritters) and then submerge them in a bowl of warm water for rehydration. Following this, I prepare a fresh yogurt mixture and incorporate the rejuvenated fritters. This process results in a delectable and satisfying culinary experience.
Let's Make Sweet Dahi Baray!!!
Sweet Dahi Baray (Lentils Fritters & Creamy Yogurt)
Ingredients for the Baray (fritters)
- ¾ cup mash dal powder
- ¼ cup moong dal powder
- 1 pinch baking soda
- ½ tsp red chili powder
- ½ tsp ginger garlic paste
- 1 tsp salt
- 1½ cup water
Soak the Baray (fritters)
- 5 cups water
Frying the Baray (fritters)
- 6 cups olive oil
- In a medium-size bowl, add mash dal powder, moong dal powder, ginger garlic paste, salt, red chili powder, and baking soda.
- With a whisk combine them.
- Now slowly add water as seen in the video with moving the whisk.
- The batter should be runny as shown in the video.
- Cover the bowl with lid or cling wrap and let it sit for 2 hours, this step will make the fritters fluffy.
- Now In a wok, on medium heat, add oil and let it heat up.
- Place your batter with a help of a spoon as seen in the video.
- Let the deep-fry until they are golden on both sides.
- Get the fritters out on a plate lined with paper towel.
- At this juncture, it's your choice whether to proceed with the Dahi Baray preparation or opt to freeze them for future use. (see how to store them section above.
- In a large bowl, fill it up with 5 cups of warm water.
- Place your thawed or freshly fried baray (fritters) in the warm water let it soak for 30 minutes.
- Add yogurt, Chaat Masala, Dahi Baray Masala, black salt, and sugar in a large bowl.
- Mix well and set aside.
Squeezing out the water and Assembling
- Squeeze out the water gently place a fritter in between your palms. (see the video).
- Make sure all the water is squeezed out and remember give it little soft squeeze.
- Place each Bara (fritter) gently in yogurt mixture and once all the fritter are in yogurt mixture mix it very gently with a spatula so they won't break.
- Add some Khatti meethi chutney and sprinkle some Homemade Dahi Bara masala on top.