Thursday, July 11, 2013

Hyderabadi Dahi Baray ( Fry Lentil dumpling in Yoghurt)

Dahi Baray is a very Popular Hyderabadi Iftar Snacks 
Its  very common in Hyderabad in the Holy Month of Ramadan.

The Snack is prepare with Dahi (Yoghurt) and Baray (Lentil ball)
 Lentil are soak in water overnight and Make a batter with lentil paste,and fry them and add in Yoghurt and pour Baghar and garnish with with turmeric powder, coriander and mint Leaves. !!!

Dahi Baray is commonly prepare with Besan Batter (Gram Flour/chickpeas flour)
 and I usually prepare with Urad Dal Batter.
My Mom and Mom-in-law they make with Urad dal
love the flavour of the dumpling in yoghurt as they says its healthy.


1 cups yoghurt
2 green chilli (paste)
 Coriander leaves (paste)-optional
 Mint Leaves (paste)- optional
1 tbsp Ginger paste and Garlic paste  
Salt to taste

Ingredients for pakoda:

1 cup Urad Dal (split black lentils soak over night ) 
¼ tbsp Soda Powder
1  tbsp Ginger paste and Garlic paste
2-3 Green chillies
Salt to taste
1 cup oil

For seasoning (Baghar)

4 tbsp Oil
1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2 Dried Red chillies  (optional)
¼ tbsp Turmeric powder

For Garnish

Coriander leaves (finely chopped )
Mint Leaves (finely chopped )


Beat yoghurt alone with salt,ginger and garlic paste and add little water.
Use a spoon or whisk to stir the yoghurt until very smooth in a bowl.
Meanwhile blender Green Chillies,coriander and mint leaves into fine paste. 
Pour over into the yoghurt mix it well and keep in the refrigerator.

Method for the Pakoda. 

Wash Urad Dal (white lentil) and soak it in surplus water for about 4-6 hours and drain.
In a Blender, add soaked white lentil, salt, soda powder,ginger paste and garlic paste,green chillies, coriander and  mint grind  the dry Ingredients well add little water if require into smooth batter/ coarse paste.
Meanwhile in a saucepan add oil at a medium heat, Let batter fry until it is golden brown, about 3-5 minutes.
once the pakoda is done add into the Yoghurt batter and leave it for an hour so they can absorb the yoghurt.

Note: ( You can also dip Baray into the water and leave for 5 minutes then add into the yoghurt instead of adding direct into yoghurt).

Then for Baghar

In a saucepan add oil at medium high heat
Add cumin seeds, black mustard seeds,after few seconds add garlic cloves (optional) and  dried red chillies stir for few seconds remove from the heat. Then pour the Baghar over Dahi Baray and garnish with turmeric powder, coriander and Mint Leaves. 

Enjoy it..!!!


  1. oooo dahi vada!!!! lovely....very delicious and spicy recipe
    A Girl's Diary

  2. Love Dahi baray ... I'm drooling here, great post :)

  3. Thanks for lovely comments :)

  4. Oh.. This is my all time favorite..

    Thanks For Linking it with Iftar Nights..
    Jabeen's Corner

    Ongoing Event-Iftar nights

  5. This looks soo tempting & inviting.. Subtle flavors & a guaranteed taste !! Lovely clicks :)

  6. Ramadan Mubarak Roha ! Dahi Baray are definitely an all time favorite foe iftar. Your version looks super tempting.

  7. Roha agar jaldi kachi dale tho bu nahi aati kiya

    1. Nafees - Nahi aagayi any smell from Dal :)

  8. I love all your recipes! I have learnt sooo much :) can you please give us your recipe on hyderabadi meethi daal and your recipe on roti ka atta! Thank you so much!!!

    1. Thank you for the lovely message :)
      Inshaa'allah i will post the recipe very soon :)



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