Dahi Baray by @samsweetandspicetreats

50 min
Hard

1 serving

🌾

1 cup

Maash Dal (urad Dal)

🌾

0.5

Masoor Dal

🧂

5 ml

Salt

🥄

3.5 ml

Baking Soda

💧

120 ml

Water

🫗

950 ml

Oil

🥣

590 ml

Yogurt

🥛

180 ml

Milk

🧂

Salt

🍬

13 g

Sugar

🟢

60 ml

Green Chutney

🟤

60 ml

Imli Chutney

🥠

50 g

Papri

🌶️

5 g

Chaat Masala

❤️

85 g

Pomegranate Seeds

🌿

4 g

Cilantro

Preparation Steps

  1. Step 1/18

    Rinse 1 cup split black gram lentils (urad dal) and 1/2 cup red lentils (masoor dal) thoroughly, then cover them with plenty of water.

    Split black gram lentils (urad dal)
    Red lentils (masoor dal)
    💧Water
    🥣Mixing bowl
    🧺Fine-mesh strainer

  2. Step 2/18

    Soak the rinsed lentils overnight for about 8 to 12 hours until softened.

    Split black gram lentils (urad dal)
    Red lentils (masoor dal)
    💧Water
    🥣Mixing bowl

  3. Step 3/18

    Drain the soaked lentils completely in a fine-mesh strainer.

    Split black gram lentils (urad dal)
    Red lentils (masoor dal)
    🧺Fine-mesh strainer

  4. Step 4/18

    Blend the drained lentils with 1/2 cup water into a thick, mostly smooth batter.

    Split black gram lentils (urad dal)
    Red lentils (masoor dal)
    💧Water
    🥄Measuring cups

  5. Step 5/18

    Transfer the batter to a mixing bowl and stir in 1 teaspoon salt and 3/4 teaspoon baking soda until evenly combined.

    🧂Salt
    🥄Baking soda
    🥣Mixing bowl
    🥄Spoon
    🥄Measuring spoons

  6. Step 6/18

    Rest the lentil batter for 15 minutes while preparing the frying oil.

    🥣Mixing bowl

  7. Step 7/18

    Heat about 4 cups neutral frying oil in a deep wok or frying pan over medium heat.

    Neutral frying oil

  8. Step 8/18

    Drop spoonfuls of lentil batter into the hot oil, leaving space between each dumpling.

    Split black gram lentils (urad dal)
    Red lentils (masoor dal)
    🥄Spoon

  9. Step 9/18

    Fry the dumplings for 4 to 6 minutes, turning them occasionally until golden brown and cooked through.

    Neutral frying oil
    🥄Slotted spoon

  10. Step 10/18

    Lift the fried dumplings from the oil with a slotted spoon and drain them briefly.

    🥄Slotted spoon

  11. Step 11/18

    For immediate serving, soak the fried dumplings in warm water for 15 minutes.

    💧Water
    🥣Mixing bowl

  12. Step 12/18

    Gently press each soaked dumpling between your palms to remove excess water.

  13. Step 13/18

    Arrange the squeezed dumplings in a single layer in a serving dish.

    🍽️Serving dish

  14. Step 14/18

    Whisk 2 1/2 cups plain yogurt, 3/4 cup milk, a pinch of salt, and 1 tablespoon sugar until smooth.

    Plain yogurt
    🥛Milk
    🧂Salt
    🍬Sugar
    🥣Mixing bowl
    🥄Spoon
    🥄Measuring cups
    🥄Measuring spoons

  15. Step 15/18

    Pour the seasoned yogurt mixture evenly over the arranged dumplings.

    Plain yogurt
    🥛Milk
    🧂Salt
    🍬Sugar
    🍽️Serving dish
    🥄Spoon

  16. Step 16/18

    Drizzle green chutney and tamarind chutney over the yogurt-covered dumplings.

    🟢Green chutney
    Tamarind chutney
    🥄Spoon

  17. Step 17/18

    Top the Dahi Baray with papri crackers, chaat masala, pomegranate seeds, and cilantro before serving.

    Papri crackers
    🌶️Chaat masala
    ❤️Pomegranate seeds
    🌿Cilantro
    🍽️Serving dish

  18. Step 18/18

    For storage, cool unused fried dumplings completely and freeze them in a zip-top freezer bag.

    🛍️Zip-top freezer bag

Composition

Ingredients

Types

Seasonings, Leavening agents, Liquids, Dairy, Sweeteners, Condiments, Herbs, Fruits

Ingredients

Maash dal (urad dal), Masoor dal, Salt, Baking soda, Water, Oil, Yogurt, Milk, Sugar, Green chutney, Imli chutney, Papri, Chaat masala, Pomegranate seeds, Cilantro

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, High protein

Calories

410 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 50g, Fat: 16g, Fiber: 9g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3.5mg, Potassium: 430mg, Sodium: 620mg

Vitamins

Vitamin C: 6mg, Vitamin K: 18mcg, Vitamin B9: 110mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

Mixing bowl, Fine-mesh strainer, Measuring cups, Measuring spoons, Spoon, Slotted spoon, Serving dish, Zip-top freezer bag

Appliances

Blender, Stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Side Dish

Occasions

Summer, Iftar, Party, Tea Time, Potluck

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Fluffy, Creamy, Crispy, Juicy

Flavors

Tangy, Sweet, Savory, Spicy, Herbal

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 120 min (Do not leave yogurt-assembled Dahi Baray out longer than 2 hours.,Keep covered and away from direct sunlight.), fridge : 2 days (Store assembled leftovers in an airtight container.,Keep papri crackers separate to preserve crunch.), freezer : 1 month (Freeze only fully cooled fried lentil dumplings.,Use a zip-top freezer bag and remove excess air.,Thaw and soak in warm water before assembling.)