Creamy Dahi Baray (Made With Besan – Bhallay)

This recipe is hands down one of the best Dahi Baray (Bhalla) recipes you’ll ever find! If you’re a fan of Pakistani food, you know how much we cherish this street food, especially during Ramadan. The love for bhallas is no joke! To get the full experience, you really need a great recipe, and I’m thrilled to share this one with you. Made with besan (chickpea flour), it’s super easy to make, and trust me you’ll be blown away by the amazing flavors that come together in the end!

About The Recipe

Dahi Baray, also known as Dahi Bhallay or Dahi Vada, is a beloved South Asian delicacy that features deep-fried fritters, soaked in a creamy yogurt garnished with sweet & sour sauce and crunchy crispy toppings. This dish truly holds a special place in the hearts of food lovers, as it perfectly showcases the rich and vibrant street food traditions of Pakistani recipe’s.

This Dahi Bhalla recipe is my mom’s special one that our family really loves! She makes it perfectly, balancing all the flavors just right. We always have it for Iftar during Ramadan or as a tasty snack with tea. I haven’t found a recipe as simple and delicious as my mom’s Dahi Baray. It’s a must-have in our home! With Ramadan coming up, I wanted to share this easy recipe with you all so you can enjoy it too. I’m sure you’ll love it as much as we do!

More Snacks/Iftar Recipes

Chicken Sandwich
Chicken Box Patties
Shami Kabab
Spaghetti Salad
Baked Potato Mac n Cheese

How To Make Dahi Baray (Step-by-Step Photo Guide)

Step 1: In a bowl, mix chickpea flour (besan) with the following spices: salt, haldi (turmeric) powder, carom seeds, dried fenugreek leaves, coriander powder, cumin powder, chili powder (kashmiri lal mirch), and baking soda. Then add water gradually to make a smooth batter. Ensure there are no lumps.

Step 2: Heat oil in a pan for frying. Once the oil is hot, take small portions of the batter and gently drop them into the oil to make little fritters. Fry them until they turn a nice golden brown color, making sure to turn them occasionally for even cooking.

Step 3: Once the fritters (bhallas) are done frying, take them out and place them on a kitchen towel to drain. When they reach room temperature, soak them in lukewarm water. Just make sure the fritters aren’t too cold or too hot, and the water should also be lukewarm.

Step 3: Take yogurt and mix it with cream and a little water until you get a smoother consistency. If you prefer your yogurt sweet in the Dahi Baray, you can add some sugar at this stage. Keep in mind that we’re also using tamarind chutney which adds a sweet and sour flavor so you can adjust the sweetness to your liking!

Step 5: Now it’s time to assemble! Arrange the squeezed fritters in a serving dish and pour the beaten yogurt over them. Top with chopped coriander, mint leaves, chaat masala, green chutney and tamarind chutney. If you want, add some papdi for crunch. Serve chilled and enjoy.

Tips For Making Fluffy Bhalla’s

• Keep the oil at the right temperature while frying. If the oil is too cold, the Bhalla’s will soak up too much oil and become soggy. If it’s too hot, they’ll brown too fast on the outside but stay raw inside. Aim for that perfect heat!
• To achieve a consistent shape, use a spoon to shape the lentil batter into round balls. Make them all the same size so they cook evenly.
• Avoid overcrowding the pan while frying. Frying in batches allows the Bhalla’s to cook evenly and ensures they maintain their shape without sticking together.
• When flipping the fritters to cook evenly on both sides, do so gently to avoid breaking them apart. Use a slotted spoon or spatula for this step.
• After frying, let the Bhalla’s cool to room temperature. Then soak them in lukewarm water to make them soft before adding them to the yogurt mixture.

Must-Have Chutneys

There are two main chutneys used in this recipe: green chutney and tamarind chutney. I really recommend you shouldn’t skip them! While you can use store-bought versions, here’s how to make them from scratch:

Tamarind (Imli) Chutney

• ½ cup of hot water
• tablespoon tamarind pulp/concentrate (without pods)
• 4 tablespoons of jaggery
• 1/8 teaspoon red chili flakes
• 1/8 teaspoon cumin seeds
• 1/8 salt or to taste

For the tamarind chutney, mix the hot (boiling) water with tamarind and incorporate the jaggery, salt, red chili flakes, and cumin seeds. Let it sit for 25-30 minutes. Once all the ingredients have dissolved well, it’s ready to use!

Green Chutney

• a handful of cilantro
• 1 green chilies (or to taste)
• few mint leaves
• 1/8 teaspoon salt (to taste)
• 2 tablespoons lemon juice or vinegar

Finely grind all the ingredients for the green chutney using a coffee grinder or a hand blender. After blending, add in the lemon juice or vinegar. 

Preparing Creamy Yogurt

The yogurt for this recipe should be creamy and slightly sweet to perfectly complement the savory Bhallay. After trying several methods, I’ve found this foolproof way to create delicious yogurt that pairs wonderfully with Dahi Bhallay. By mixing yogurt, cream, and a bit of water, you can achieve a smooth and rich consistency. Make sure to chill the mixture before serving.

Dahi Bhalla Soaking & Squeezing Guide

• Soak the Bara’s in lukewarm water, making sure the water is warm but not too hot, as hot water can break them down. You can also add a small amount of salt to enhance the flavor.
• Let the Dahi Baray soak in the water for about 10-15 minutes. During this time, they will absorb the water and become soft. If the Bhallas are already soft from inside (you can tell this by squeezing them), do the soaking for 5-7 minutes.
• After soaking, take each Bhalla out and gently squeeze it between your palms to remove excess water. Be careful not to squeeze too hard to avoid breaking them. You can also use a gentle press with a kitchen towel to remove excess water. If Bhallay seem to break apart, reshape them with your palms.

Tips For Freezing Bhalla’s For Later Use

Preparing a large batch of Dahi Baray in advance can be really helpful during events like Ramadan. It provides a convenient meal option, especially in hot weather when fasting makes it tough to spend time in the kitchen. Having a ready-to-serve dish on hand simplifies meal prep and ensures you have a quick and satisfying meal available whenever you need it.

• Allow the Baray to cool completely after preparing them.
• Arrange them in a single layer on a baking sheet or a plate, making sure they are not touching each other.
• Place the baking sheet or plate in the freezer and let the Bara’s freeze for a few hours or until they are firm. Once they are frozen solid, transfer them to a zip-lock freezer bag or an airtight container.
• When you’re ready to use the frozen Bhallay, thaw them in the refrigerator overnight or at room temperature for a few hours before serving. To refresh the texture, you might want to soak them in warm water for a few minutes before using them. This will help bring back their softness!

Frequently Asked Questions

Can I eat Dahi Baray in diet?

Yes, Dahi Baray can be included in a diet depending on your dietary restrictions and preferences. However, it’s important to consider the ingredients and cooking methods used to make them.  Air frying Dahi Baray is indeed a healthier alternative to deep frying, as it reduces the amount of oil used in the cooking process. 

Can I air-fry these lentil dumplings (Bhallay)?

Yes of course, you can air fry Bara’s as well. Preheat your air fryer to around 350-375°F (175-190°C) for 5 minutes. Cook them in the preheated air fryer for approximately 10-15 minutes, turning them halfway through the cooking process to ensure they cook evenly and become crispy on all sides.

For how long can I freeze Bhallay in the freezer?

You can freeze them for up to 2-3 months in the freezer. Place them in an air tight container and store them for up to two months.

Are Dahi Baray gluten free?

The primary ingredients in Dahi Baray are chickpea flour and yogurt. Both are naturally gluten-free. However the other ingredients like toppings, used in making Dahi Baray, such as any flours or seasonings added could potentially contain gluten. But you can surely customise them.