Dahi Baray Recipe

Name: Dahi Baray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 teaspoon baking soda; salt; 1/4 teaspoon asafoetida powder (Heeng); 1 teaspoon ginger paste (Adrak); 150 g urad lentils (maash dhuli (white); oil (for frying); 250 g low-fat plain yogurt; salt; 1/2 teaspoon cumin powder; 1/2 teaspoon red chili powder; 1 teaspoon low calorie sweetener; chat masala

Servings: persons

1/4 teaspoon baking soda
salt
1/4 teaspoon asafoetida powder (Heeng)
1 teaspoon ginger paste (Adrak)
150 g urad lentils (maash dhuli (white)
oil (for frying)
250 g low-fat plain yogurt
salt
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
1 teaspoon low calorie sweetener
chat masala

1
Grind the4-5 hours presoaked dal into a paste and add baking soda,asafetida,ginger and salt. Mix well and leave for 30 minutes.
2
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown. DO NOT TURN OVER TO FRY OTHER SIDE.
3
Meanwhile heat oil for deep frying and then deep fry. When golden brown remove and cool. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. YOGURT: Beat the yogurt adding a little water to a paste. Add salt, red chili powder ,zeera powder. and sugar Garnish with sweet Imli Chutney and Chat Masala.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 teaspoon baking soda, salt, 1/4 teaspoon asafoetida powder (Heeng), 1 teaspoon ginger paste (Adrak), and more.

Yes, Dahi Baray falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dahi Baray

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