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.
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 bites steal the spotlight, especially during Iftar gatherings in Ramadan. They’re often served alongside crispy chicken tikka samosas and don't forget the Pakoras.
Dahi Baray is a timeless Pakistani appetizer recipe, perfect for any occasion. From Ramadan and Eid to birthday celebrations—where it’s a traditional favorite—it’s sure to be the highlight of your menu. This delicious side dish traces its roots to Pakistan and North India.
These Sweet Dahi Baray are a copycat version of the ones from Fresco, a famous bakery on Burns Road in Karachi, Pakistan. But funny enough, my mom didn’t set out to recreate them—she actually learned the recipe from my paternal grandmother. The first time we tried Fresco’s Dahi Baray, we looked at each other and said, “This tastes just like home!” We got so lucky with this recipe!
I can confidently say that once you make these Dahi Baray, your search for the perfect recipe will be over! These velvety soft bites are sure to delight your taste buds and keep you coming back for more.
This recipe is simple and easy to make, especially with Homemade Chaat Masala and Homemade Dahi Baray Masala.
DIFFERENT NAMES OF DAHI BARAY
The name of this recipe varies by region!
- Dahi Bara (singular) / Dahi Baray or Dahi Baras (plural) – This is the common name used in our family, throughout southern Pakistan, and in much of northern India. In Urdu and Hindi, Dahi means yogurt, and Bararefers to a fritter.
- Dahi Bhalla (singular) / Dahi Bhallay or Dahi Bhalle (plural) – This is the term commonly used in northern Pakistan.
- Dahi Vada – This name is popular in South India.
- Dahi Phulki – This version is mostly known in Pakistan.
No matter what you call it, this dish is a beloved favorite across many regions!
DIFFERENT VARIATIONS OF DAHI BARAY
- Here are some popular variations of this delicious dish:
- Dahi Baray – One version is made by grinding moong daal (yellow lentils) and maash daal (white lentils) into a batter before frying.
- Dahi Bhalla – This variation tends to be slightly salty and is often topped with a flavorful tempering.
- Dahi Boondi – This is the easiest version! Pre-packaged tiny fritters are soaked in yogurt—just mix and enjoy!
- Dahi Baray Chaat / Dahi Bhalla Chaat – A popular Indian/Pakistani street snack where Dahi Baray are topped with Green Chutney and Khaati Meethi Chutney for a sweet and tangy twist.
INGREDIENTS YOU'LL NEED
- Yogurt- I make homemade 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 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?
Add dahi baray masala, chaat masala, sugar, and black salt to a bowl.
Mix well.
Set aside.
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 Baray Masala and Enjoy!
TWO CLOVES IN A POT TIPS
Here are some exclusive tips to help you make the perfect Dahi Baray that your family will love:
- Fry the Baray (fritters) until they turn golden brown.
- Squeeze out all excess water before adding the fritters to the yogurt—there shouldn’t be even a little water left!
- Let the batter sit at room temperature for a couple of hours before frying.
- Always fry on medium heat—high heat will leave the inside uncooked.
- Soak the fritters in water for at least 30 minutes after frying.
- When mixing the batter, add room temperature water gradually while stirring to keep it smooth.
- If you're short on time, let the batter rest for at least 15 minutes before frying.
- Make sure your batter is runny and lump-free for the best texture!
Follow these tips, and you’ll have soft, delicious Dahi Baray every time!
HOW TO STORE DAHI BARAY?
Store it in the refrigerator with yogurt and it will last 2-3 days. Even though this recipe is really simple, it's important to remember that freezing the yogurt mixture from this recipe is not a good idea.
However, fritters can be freeze. After deep-frying the Baray (fritters), I usually make a large batch. After frying them and letting them cool down to room temperature, I tightly wrap them on a plate with cling wrap to keep them airtight. This way, they can be safely stored in the freezer for about 2-3 months.
When I’m ready to enjoy these tasty treats, I follow an easy process. I thaw the frozen Baray (fritters), soak them in warm water to rehydrate, squeeze the water out of the fritters, then make a fresh yogurt mixture and add the softened fritters.
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Let's Make Sweet Dahi Baray!!!
Sweet Dahi Baray (Lentils Fritters & Creamy Yogurt)
Ingredients
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 kosher salt
- 1½ cup water
Soak the Baray (fritters)
- 5 cups water
Frying the Baray (fritters)
- 6 cups olive oil
Yogurt Mixture
- 3 cups yogurt
- 1 tsp chaat masala powder
- 1 cup granulated sugar
- ½ tsp black salt
- 1 tsp dahi baray masala
Garnish
- khatti meethi chutney
- sprinkle some dahi baray masala
Instructions
Fritters
- 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.
Soaking
- 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.
Yogurt mixture
- 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.
- Enjoy!
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