Dahi Baray

Dahi Baray also known as Dahi Bhalla or Dahi vada is Lentil Dumplings in a spicy, sweet and tangy Yoghurt. It is a popular street food from Pakistan and India.

Dahi Bhalla/Dahi Vada is made by lentil batter fried into dumplings, that are then are topped with yoghurt, sweet and spicy chutneys. The great thing about this dish is that you can have them as a snack, appetizer or a side dish.

This is my grandmothers recipe and she made the best dahi baray, soft and melt in the mouth. There are many versions of making Dahi baray but I stick to my recipe exactly as grandma would do. This is fool proof if followed correctly and results in soft baras/dumplings.

How to Make Dahi Baray

Traditionally the Dahi Bhalla or Dahi Vada are made with Urid Daal (also known as Maash daal). This recipe uses Moong daal ( Split & skinned green lentils). The moong daal makes lighter dahi baray as compared to urid daal.

The daal/lentil is soaked and grinded and then deep fried. Its is assembled with yoghurt, tamarind (imli) Chutney and Spicy green chutney. And its garnished with onions, green chillies and sev or papdi. You can also add boiled potatoes.

Check out my recipe for Tamarind Chutney and Mint Chutney to go along with this recipe.

Tips to Make Perfect Dahi Baray

1. Preferably use the lentil with skin. It needs to be soaked long enough for the skin to get soft and peel off. 
2. Soaking the Lentils is crucial. Make sure to soak the lentils preferably overnight or atleast 6 hours.
3. Grind the Dal to make it a thick paste. It should be a thick consistency and little gritty. It should hold its shape when dropped in the oil.
4. Rest the batter after grinding for at least an hour.
5. Add baking powder after resting time. Just before frying.
6. Whisk the Batter for 5 minutes, it helps to aerate the batter which results in soft baray.
7. Once oil is hot, turn the flame medium low. Frying them at high temperature cooks them from outside but inside remains uncooked.
8. Allow the baray/dumpling to cool completely before soaking in the warm water.

Watch how to make Dahi Baray

MAKING AHEAD AND FREEZING

This is great recipe to make ahead or freeze. You can prepare the batter a day earlier and keep it in fridge. Once baray/dumplings are soaked, squeeze the water out gently.

They can be put in fridge for 3-4 days or freeze them in a container for up to a month or two.

When required soak them in hot water for 10-15 minutes and squeeze out excess water. The baray/dumplings will be as good as freshly made !

More Snacks to Try:

Dahi Phulki

Papri Chaat

Vada Pav

pakoray

Dahi Baray

Lentil dumplings soaked in sweetened yogurt, topped with sweet and spicy chutneys, chaat masala, topped with crispy papdi.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 1 hour hr

Course Snack

Cuisine Indian, Pakistani

Servings 20 Serves

Ingredients

  

• 1 cup Yellow Moong Daal( Soaked) See Notes
• 1 Medium Onion
• 3-4 Garlic Cloves
• 2 inch Piece of Ginger
• 2 Green Chillies
• 1 tsp Salt
• 1 tsp Red Chilli Powder
• ¼ tsp Baking Powder
• Oil for deep frying

Assembly

• 1 cup Yoghurt
• ¼ tsp Salt
• 1 tsp Sugar
• 1 tbsp Chat Masala
• ½ Onion Chopped
• 1 Green Chillies Optional
• Coriander Chopped
• Papri or sev
• Pomegranate Optional
• Cabbage Optional
• 2 tbsp Tamarind Chutney
• 1 tbsp Green Chutney

Instructions

 

• Soak lentil for preferable overnight or atleast 6-8 hours. If lentil is with skin, rinse and remove the skin. Drain excess water.
• In a blender add lentil, onion, garlic, ginger and green chilli. Grind it until thick paste if formed. Use little water as required but don't make it too thin . The batter should be thick and gritty.
• Pour the batter into a mixing bowl. Add salt and red chilli powder. Mix and allow it to rest for atleast an hour.
• Add baking powder before frying and mix well.
• Heat oil in the pan, once the oil is hot turn the heat medium low. Drop a spoonful of batter in the oil. Fry it while turning untill its golden brown. Drain them on a paper towel.
• Allow the baray to cool down to room temperature and then soak them in warm water for 15 minutes.
• Drain the water and squeeze the baray with hands to remove excess water. At this stage you can refrigerate or freeze them for use later.
• In a serving dish lay the baray. Whisk some Greek yoghurt with little salt and sugar. Pour over the baray.
• Sprinkle chaat masala. Drizzle tamarind chutney and green chutney. Add thinly chopped onions, Papri or sev and some pomegranate.

Notes

• Preferably use the lentil with skin. It needs to be soaked long enough for the skin to get soft and peel off. But if its unavailable use the lentil without skin. Soak for ideally overnight but 6-8 hours should work too. The longer its soaks for the better texture( soft) the bara’s/dumplings will be.