Easy Dahi Baray

A poular chaat dish with soft, melt-in-your-mouth baray (lentil dumplings) drenched in creamy yogurt and topped with sweet and spicy chutneys. Light, refreshing, and bursting with flavor, dahi baray a must-have for festive gatherings and street food lovers alike.

Some recipes hold a sentimental value; this is one of them. This Dahi Baray recipe is more than just a dish—it holds a lot of memories for me. Passed down from my grandmother, who made the softest, most irresistible baray, it’s a recipe I treasure and follow exactly as she did.

Dahi Baray can feel tricky to make, which is why many rely on store-bought mixes. But this foolproof, easy-to-follow, step-by-step Dahi Baray recipe will guide you to soft, melt-in-the-mouth results every time. With clear instructions and simple ingredients, you’ll quickly master the technique. Once you’ve tried homemade Dahi Baray from scratch, you’ll never go back to boxed mixes.

What is Dahi Baray/Bhallay ?

Dahi Baray — also known as Dahi Bhalla or Dahi Vada — is a classic Pakistani and Indian street food made with soft lentil dumplings soaked in creamy, spiced yogurt.

These fluffy fritters are deep-fried from a seasoned lentil batter, then topped with chilled yogurt, sweet tamarind chutney, and spicy green chutney for the perfect balance of flavors. Finished with a sprinkle of chaat masala, crispy papdi, and fresh pomegranate, this irresistible snack is a festival favorite.

Serve Dahi Baray as a party appetizer, Ramadan iftar dish, or a refreshing side for any special meal.

Ingredients for Dahi Baray

To make soft, melt-in-the-mouth Dahi Baray, you’ll need:

Moong Daal (Yellow Lentils) – I prefer using whole moong daal with skin for this recipe, as it gives the best texture. If you’re short on time, you can use skinless moong daal (dhuli hui daal). While many traditional recipes use maash daal, it’s perfectly fine to do so, but moong daal makes lighter and fluffier Dahi Baray.

Onion – 1 large onion, finely chopped.

Garlic & Ginger – Use fresh ginger and garlic for the best flavor.

Green Chillies – Fresh green chillies for a hint of heat (adjust to taste).

Spices – Red chilli powder, cumin powder, and salt.

Baking Powder – Helps make the dumplings soft and airy.

Yoghurt – Plain yoghurt

Chutneys – You can use store bought chutneys if you like. if you want to make them from scratch follow my recipe for Tamarind chutney and Green Mint Chutney

How to Make Dahi Baray – Step by Step

• Soak the Lentils – Rinse the moong daal well. If using whole moong daal with skin, wash and rub it to loosen the skin. Drain and rinse repeatedly until all the skin is removed. Soak the lentils in plenty of water for at least 4–6 hours, or preferably overnight, for best results.

• Blend the Batter – Add the soaked and drained lentils to a blender along with fresh ginger, garlic, onion, and green chilli. Blend until a smooth, thick paste forms.

• Season the Mixture – Transfer the paste to a mixing bowl. Add red chilli powder, salt, and cumin powder. Using a spatula, mix in a whisking motion to incorporate air—this helps make soft, fluffy baray. Let the mixture rest for a few minutes.

• Prepare for Frying – Heat oil in a deep pan over medium heat. Just before frying, add baking powder to the batter and mix gently.

• Fry the Baray – Drop spoonfuls of batter into the oil. Fry on medium-low heat, turning occasionally, until golden brown and cooked through. Remove and drain on kitchen paper.

• Soak the Baray – Place the fried baras in a bowl of warm water for a few minutes to soften.

• Make the Yogurt Mixture – In a mixing bowl, whisk yogurt until smooth. Add chaat masala, salt, and a little sugar to balance the flavors.

• Assemble the Dahi Baray – Gently squeeze excess water from the soaked baras and arrange them in a serving dish. Pour the prepared yogurt over the top.

• Garnish and Serve – Sprinkle with extra chaat masala, then drizzle tamarind chutney (and green chutney if desired).

Tips For Soft & Fluffy Dahi Baray

• Choose the Right Lentils – For the best texture, use moong daal with skin. Soak long enough for the skin to soften and peel off easily.

• Soak Properly – Soaking the lentils is crucial. Aim for overnight soaking, or at least 6 hours, to ensure soft and airy dumplings.

• Grind to the Right Consistency – Blend the soaked daal into a thick, slightly gritty paste. The batter should be thick enough to hold its shape when dropped into oil.

• Rest the Batter – Let the batter rest for at least 1 hour after grinding to relax the lentils and improve texture.

• Add Baking Powder at the Right Time – Only add baking powder just before frying for maximum fluffiness.

• Whisk for Softness – Whisk the batter for 5 minutes to aerate it. This step is key to achieving soft, melt-in-the-mouth dahi baray.

• Fry on Medium-Low Heat – Start heating the oil, then reduce to medium-low before frying. High heat cooks the outside too quickly while leaving the inside raw.

• Cool Before Soaking – Allow the fried baras to cool completely before soaking them in warm water to prevent them from breaking apart.

Watch how to make Dahi Baray

Making Ahead and Freezing Dahi Baray

This Dahi Baray recipe is perfect for making ahead or freezing for later. You can prepare the batter a day in advance and store it in the refrigerator.

Once the baray (dumplings) are fried and soaked, gently squeeze out the excess water.

Keep the soaked baray in an airtight container in the fridge for 3–4 days.

Freezer Instructions:

It worth it to make a big batch of baray and freeze them. Its very convinient to use whenever required. Freeze the baray in a sealed container for up to 1–2 months. Don’t soak them if you are freezing them. Put them in a air tight container or freezer bag.

When you’re ready to serve, soak the frozen or refrigerated baray in hot water for 10–15 minutes to soften them. Gently squeeze out the excess water, and they’ll be just as soft and delicious as freshly made!

Delicious Variations to Try with Dahi Baray

Looking to make your Dahi Baray even more wholesome and flavorful? Here are some tasty variations and toppings to customize your dish:

• Add Boiled Potatoes – Small cubes of boiled potatoes add a comforting texture and make the dish more filling.

• Customize Your Toppings – Mix in finely shredded cabbage, fresh pomegranate seeds, and thinly sliced onions for extra crunch and freshness.

• Add Crunch with Papri – Crispy papri (fried dough wafers) add a delightful crunch and are a classic addition to Dahi Baray and other chaat dishes.

• Try Phulki for Authenticity – Some restaurants serve Dahi Baray with phulki (crispy fried chickpea flour fritters), which complements the creamy yogurt and chutneys beautifully.

Experimenting with these variations is a great way to personalize your homemade Dahi Bhalla recipe or create your own street food style Dahi Vada chaat at home.

More Snacks & Appetiser to Try:

If you try these dahi Baray or have any questions about the recipe please give comments below. I love hearing from you !