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 zesty toppings. Dahi Baray holds a special place in the hearts of food enthusiasts, a treat that represents the wonderful Street-Food traditions of Pakistan.

About The Recipe

Whether you’re enjoying it as a snack on a sunny day or as part of a delicious meal, It brings people together at gatherings and celebrations. Each bite of this dish spreads happiness and showcases the diverse flavors of our culture.

This Dahi Bhalla recipe is my mom’s special recipe that my family loves. She makes it just right, with all the flavors perfectly balanced. We always have it for Iftar during Ramadan or as a snack with tea. I haven’t found a recipe that’s as simple, tasty, and full of flavor as my mom’s Dahi Baray. It’s a must-have in our home!

With Ramadan around the corner, I wanted to share this special Dahi Bhalla recipe before it begins, so you all can also enjoy it at home. My mom’s version is a hit in our family, I’m sure you’ll also love it as much as we do.

More snack recipes

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

Step-by-Step Guide On Making Dahi Baray

1. In a bowl, mix 1/2 cup of chickpea flour (besan) with spices (salt, carom seed, dried fenugreek leaves, coriander and cumin powder, chilli powder and baking soda)

2. Add water gradually to make a smooth batter. Ensure there are no lumps.

3. Heat oil in a pan for frying.

4. Take small portions of the batter and drop them gently into the hot oil to make small fritters. Fry until they turn golden brown.

5. Once fried, soak the fritters in warm water for about 7-10 minutes.

6. Beat yogurt with a mayo , cream and milk until smooth.

7. Arrange the squeezed fritters in a serving dish and pour the beaten yogurt over them.

8. Garnish with chopped coriander and mint leaves, chaat masala and tamarind chutney.

10. Garnish with papdi (optional), and serve chilled. Enjoy!

Tips for achieving the Right Texture of Bhallay

• Heat oil properly
  Maintain the oil at the right temperature. If the oil is too cold, the Dahi Baray will absorb more oil and become soggy. If the oil is too hot, they may brown too quickly on the outside while remaining uncooked inside.

• Shape Uniformly
  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.

• Fry in Batches
  Avoid overcrowding the pan while frying. Frying in batches allows the Dahi Baray to cook evenly and ensures they maintain their shape without sticking together.

• Turn Carefully
  When flipping the Bhallay to cook evenly on both sides, do so gently to avoid breaking them apart. Use a slotted spoon or spatula for this step.

• Drain Excess Oil
  Once they are done, carefully remove the fried Bhllay from the oil using a slotted spoon or a kitchen spider. Place them on a paper towel-lined plate to drain excess oil before serving.

• Soaking Technique
  After frying, soak the Ballay in lukewarm water to make them soft before assembling in the Dahi (yogurt) mixture. This helps keep the taste and texture just right.

Preparing Creamy Yogurt For Dahi Baray

The yogurt in this recipe needs to be creamy and tasty to perfectly complement the savory Bhallay. After trying several recipes, this foolproof method creates delicious yogurt that pairs perfectly with Dahi Bhallay.

A combination of strained yogurt, mayonnaise, cream, and milk results in a smooth and luxurious creamy mixture. This blend offers a rich and velvety texture with a hint of tanginess from the yogurt and a savory depth from the mayonnaise. The cream adds a decadent touch, while the milk helps adjust the consistency to your liking.

If you find the mixture too heavy for your taste, you can easily lighten it up by omitting the milk and using water instead.

Chill before serving to allow the flavors to meld, creating a delightful accompaniment that adds a creamy and indulgent twist to your culinary creations.

Dahi Baray Soaking & Squeezing Guide

The key to this recipe is making the Bhallay (fritters) just right. It’s a crucial part that can make or break the dish. But don’t worry, making Dahi Bhalla recipe at home is easy when you have the right ingredients and amounts. Fritters should be soft, tasty, and keep their shape. Here are the steps to follow:

1. Prepare Lukewarm Water

Take a bowl of lukewarm water. The water should be warm, not too hot. Add a small amount of salt to enhance the flavor.

2. Soak the Dahi Baray

Carefully place the fried Dahi Baray into the bowl of lukewarm water. Make sure they are completely under the water. The temperature of the water should be moderate, not excessively hot or cold.

3. Soak Time

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.

4. Squeeze Excess Water

After soaking, take each Dahi 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.

5. Check Texture

Test the Dahi Baray by pressing them lightly between your fingers. They should be soft and spongy but still hold their shape

6. Ready for Serving

Once you have squeezed out the excess water from all the Dahi Baray, they are ready to be added to the prepared yogurt mixture

Tips For Freezing For Later Use

Preparing a large batch of Dahi Baray ahead of time can be advantageous during events like Ramadan, as it provides a convenient meal option, particularly in hot weather when fasting, going to kitchen gets hard. Having ready-to-serve meal on hand can help simplify meal preparation and ensure that you have a quick and satisfying meal available when needed.

• Allow the Dahi Baray to cool completely after preparing them.
• Arrange the Bhallay 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 Dahi Baras freeze for a few hours or until they are firm.
• Once the Dahi Baras are frozen solid, transfer them to a zip-top freezer bag or an airtight container.
• When you are ready to use the frozen Dahi Baras, thaw them in the refrigerator overnight or at room temperature for a few hours before serving. You may need to refresh the Dahi Baras by soaking them in warm water for a few minutes before using them to regain their
  texture.

How To Instantly Make Sweet & Sour Sauce For Dahi Bhallay

If you’re in a rush and can’t prepare the sauce earlier, you can quickly make it by adding 1/2 cup hot water to tamarind and mixing in 4 tbsp jaggery.

Do this at the beginning of making Dahi Baray so the tamarind can soften and become flavorful as you prep other ingredients. After you finish making the Dahi Baray, spread this tamarind mixture over them for a delicious taste.

Frequently Asked Questions