Just like Channa Chaat, Dahi Baray are a quintessential snack/appetizer in Pakistani and Indian homes. Dahi Baray are basically lentil based dumplings that are soaked in a spiced yogurt mixture, and are served cold. Traditionally, lentils are soaked overnight and then pureed to form a batter the next day.
Me, using traditional methods? Yeah right!
Why would I use a harder method when an easier one is available? The lentils used in this recipe, Urad or black gram/matpe beans, can be found in any Indian or Pakistani grocery store in FLOUR FORM! Therefore, we don’t need to soak n’ grind! (And less dishes to wash 😉 )
Also, this recipe produces a large number of dumplings. What I like to do is use as many as I need and freeze the remaining. The frozen dumplings can be quickly thawed at room temperature, and are ready to go when you need them. I like to make a large batch especially during Ramadan, so iftar, or break-fast time, is easier and faster.
This recipe is also courtesy of my mother in-law, so it’s a guaranteed winner!
Pakistani Lentil Dumplings in Yogurt Sauce / Dahi Baray
Ingredients
Yogurt Mixture/ Dahi
- 3 parts yogurt
- 1 part water or milk
- Granulated sugar, to taste
- Salt, to taste
- Cumin powder, to taste
- Red chili powder, to taste
Lentil Fritters/ Baray
- 2 cups black matpe flour (urad flour)
- 2 green chilies (Serrano o or jalapeño), grated or minced
- 1 tablespoon ginger garlic paste
- ½ teaspoon garam masala
- ¼ teaspoon baking powder
- 2 cups water
- Neutral flavored oil, for deep frying
Garnish
- Chaat masala
- Tamarind Chutney
- Cilantro, chopped, optional
- Onions, finely diced, optional
- Chickpeas, optional
Instructions
Prepare Yogurt Mixture/Dahi:
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Depending on how many fritters/Baray are being used, whisk together yogurt and sugar in a large bowl until completely smooth. Add water and whisk until a smooth. Add sugar, salt, cumin powder, and red chili powder as desired and mix well. Set aside.
Prepare Lentil Fritters
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In a large bowl, whisk together flour, chilies, ginger garlic paste, garam masala, and baking powder in a large bowl. Slowly drizzle in water and whisk until smooth. Cover and let it set aside for 20 minutes (do not exceed 30 minutes).
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Set aside a large bowl of lukewarm water.
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Heat oil in a large vessel over medium heat. To check the temperature of the oil, drop a small amount of batter into the oil. The temperature is just right when a drop of the prepared batter is dropped in the oil and it starts bubbling and making its way upwards.
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Stir the prepared batter, and drop heaped tablespoons into the oil. Cook until the fritters are evenly golden, about 2 to 4 minutes. Transfer to a paper towel lined tray. Cool slightly.
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Transfer the fritters to the water and allow them to soak for a few minutes. Squeeze the water out of the fritters gently by using the palms of both hands, and arrange them in a serving dish.
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Pour the prepared yogurt mixture over the fritters and garnish as desired. Allow the fritters to soak in the yogurt mixture for a few hours before serving.
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Serve cold.
Recipe Notes
Measurements are in actual measuring spoons/cups and not eating utensils.
Once cooled completely, the fritters can be stored in an airtight container and frozen to use at a later time. To use, leave desired amount out at room temperature. Once thawed, soak in lukewarm water and use as directed.
This looks super yummy 🙂 your post makes me want to make some right now .. tomorrow chat and dahi bhallay are must now 🙂 I made them everyday this Ramadhan … thanks to soaring summers
Yeah, we ate a ton of Dahi Baray this past Ramadan too because it was sooo hot!
I simply love them. Looks great. Please, pass me that bowl 🙂
Oh Ambreen, tusi ajao and I’ll make some for you myself!
Looks great, reminds me of our shish barak 🙂 Don’t you just love these modernised ways of doing things. Makes life that much easier 🙂
OMG i LOVEEEEE shish barak! We live in a heavily Arab populated area here in Midwest, so I’ve been realllllllly lucky to try a variety of Arab food 😀
And yes, easy+faster=better, loll
You have great recipes here! got to try them *note self* 🙂
thanks!
These dahi barey are my all time favorite too as opposed to the ones made with besan:)
Me too! It’s funny because I didn’t really ever like dahi baray until I tried my mother-in-law’s recipe. Now it’s a must!