Dahi Baray

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Average: 3.4 (6 votes)
Serves 8

A light, cool and delicious snack, perfect for summer-time and during the Holy month of Ramadhan

2 cups
maash daal
(split black lentils)
2 tsp
ginger paste
1/2 tsp
garlic paste
1/2 tsp
1 tsp
cumin powder
green chilli, chopped
2 tbsp
a pinch of
baking soda
1/4 cup
Other Ingredients
3 cups
1 tbsp
1 tsp
1 tsp
red chilli powder
1/2 tsp
cumin powder

Wash then soak the lentils overnight or for at least 6 hours. Rinse well and drain all the water. Add all the ingredients in the first ingredient list into a blender and blend until very smooth but of medium-thickness consistency. Do not use more water unless needed.

Turn the mixture out into a bowl and mix well with a whisk or spoon for at least 5 minutes. Good exercise for the arm but this results in light and fluffy barays. Cover and rest the mixture for 15 minutes. Whip it again for another minute then heat oil in a karai/pan.

Once the oil is hot, reduce it to medium and scoop a small ball from the mixture and drop it gently into the oil. Keep going until the pan is almost full. To help achieve good shapes, dip your fingertips in some water before scooping a ball from the batter and try to drop it into the oil as close to the oil surface as you can, but be careful not to get burnt!

Fry to a golden colour on medium to low heat, then drain excess oil and remove on kitchen towels. Frying them on high heat will result in hard centers that will remain uncooked.

Once all are done, take a bowl of warm water, add half a tsp of salt. Dip all the barays into the water and let them sit there for 2 minutes. This process helps prepare the barays so that they can later absorb the yoghurt that they will get dipped into. Also, this removes all the excess oil from them.

Remove one at a time and gently squeeze out the excess water between your two palms. Careful not to break them! Arrange them on your serving plate.

Whip the 3 cups of yoghurt with the rest of the ingredients in the second list (1 tbsp sugar, 1 tsp salt, 1 tsp red chilli powder and half tsp cumin powder). If your yoghurt is very thick, lighten it a little by adding a bit of water or milk. Taste and adjust it to your liking.

Pour this yoghurt mixture on the dahi barays. Then drizzle Sweet Tamarind Sauce and sprinkle some chilli powder or green chutney if you like it extra spicy, some cumin powder, chopped coriander and chat masala if you like. Cover and refrigerate for at least 20-30 minutes to allow the yoghurt to get absorbed into the barays.

Serve and enjoy!!


Can we freeze them for later use

Fauzia's Kitchen Fun's picture

Yes you can, fry and then drain and pack them in an airtight container with layers of plastic wrap between them. When ready to use, simply let them thaw out then dip them for just a few seconds in warm water, squeeze the water out gently and proceed with layering them with yoghurt mix and tamarind chutney.

hi fauziya...can we use any other daal or specifically black lentils??please let me know

Fauzia's Kitchen Fun's picture

Hi! You can use split green-gram (muung daal).

thats awsome, we all love these baras, very delicious, can we freeze baras without yougurt.

Fauzia's Kitchen Fun's picture

Yes you can, fry and then drain and pack them in an airtight container with layers of plastic wrap between them. When ready to use, simply let them thaw out then dip them for just a few seconds in warm water, squeeze the water out gently and proceed with layering them with yoghurt mix and tamarind chutney. :)

i want to know that maash ki daal that ur talking about it is yellow right why have u wrote black lentils? i dint understand split black lentils

Fauzia's Kitchen Fun's picture

Maash lentils are known as black lentils in English because they have a black outer coating which is removed when splitting, the inside is pale creamy/yellowish in colour.

I tried it today and for the very first time my baray turned perfect.. Many thanks to you.

Aasalamulikum dear Faiza,thank for this very funtastic recipe.tried today.dhary were sooo soft(frist time).thank alot again

Hi Fauzia, how many does this dish serve? Thanks

Fauzia's Kitchen Fun's picture

Hi, as mentioned at the top of the recipe, it serves 8.

Hi just want to ask do you have to use maash daal? Can you not use any other daal?Thank you

Fauzia's Kitchen Fun's picture

Hi! You can use green gram/moong daal if you want.

Salaam Fauzia, My barrey had a hard centre. Do u know what the problem might have been? I followed all steps of ure recipe... so couldn't figure out why they turned hard...

Fauzia's Kitchen Fun's picture

W/Salaam, I believe that normally has to do with under-whipping the batter. When it is whipped for a longer amount of time, the barays become light and fluffy. When frying make sure the heat is low so they cook right through to the center. Also make sure you don't make them too big as that will prevent the center from getting cooked. Shaping small balls works best for this dish.

Fauzia's Kitchen Fun's picture

Hi, make what with arabic? The question doesn't make sense, please clarify.

i take equal quantities of moong daal and massh dal...and when i am ready to cook them...i add 1-2 spoons of basin......turn out really nice

When I was in school, I had learnt to make this. BUt then forgot the recipe.

This is exactly the same way I had learnt. I was so happy to read the recipe. I made it today and turned out to be the same and very tasty. Thanks a lot..

just want to know whts the shape of barays after frying.. mine were like small thick pan cakes.. is it ok?

Fauzia's Kitchen Fun's picture

It depends on how you shaped them, mostly they should be round like little puffed up balls. But if you shaped them flatter they would take on a flatter shape.

ahaan so ideal shape is flat one or ball like ? how can i get that ball shape?

Fauzia's Kitchen Fun's picture

Dip your fingertips in water, then scoop a ball and drop in the oil. Do not flatten if you want the round shape.

hi fauzia u mentioned 2 tbsp yogurt..do v have to put in mash daal batter???

Fauzia's Kitchen Fun's picture

Hi! I find that by adding the yoghurt in the batter, it makes the barays really soft and helps to grind the mixture properly. You can leave it out if you want, but I recommend adding it.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can if you want.

hey what if we have just one cup of maash daal
around how many baray will that make?

Fauzia's Kitchen Fun's picture

Depends on size of the barays. It will be enough to serve 4.

As Salam Alaikum... the vada i made came out hard :( .
what could be the reason...i followed step by step instruction...and i used mung daal.

Fauzia's Kitchen Fun's picture

W/Salaam, not sure but did you beat the mixture well?

Fauzia's Kitchen Fun's picture

W/Salaam, click the link given in the recipe for tamarind recipe.


it looks so tasty, i'll try this soon!

how do you do the sweet tamarind sauce?

Assalamualikum Fauzia i wanna know can i use grad flour?and follow the same recipe ....also can i use baking powder if i don't have soda?....thanx

Fauzia's Kitchen Fun's picture

W/Salaam, I guess it would be ok but I personally have never tried with the flour. No don't substitute baking powder and baking soda, the two are very different and work differently in the recipes.

ooops its Urad flour not grad lol

Asak fauzia

Firstly I love ur recipe s ...I am planning on making dahi vadas today,what I'd like to know is 2 cups urad dal is approx how much in grams...

Fauzia's Kitchen Fun's picture

W/Salaam, approximately 250gm.


good cooking

awesome...recipie..but can you upload vedios of your cooking...

I will be trying this soon. InshaAllaah! :)

MashaAllaah! You are helping so people cook by guiding them. Amazing Job Fauzia!

If there is dahi wada remaining and put in the fridge,the dahi becomes hard. Is there a way to avoid it?

Fauzia's Kitchen Fun's picture

The only way is to dip them in warm water and then squeeze out the water. :)

I think u did not get what I said:)

The remaining dahi
Barry if kept in the fridge
For few
Hours become
Hard. The yoghurt in the dahi gets thickened
And does
Taste good. So any way to prevent the yoghurt from thickening.

Fauzia's Kitchen Fun's picture

Hmm, could be that the yoghurt is a bit on the thicker side to begin with? Try diluting it a bit more with some milk. Otherwise best to make the baray's and freeze the extra, then whenever you want to make a plate, remove them and make just enough on a plate to enjoy (not to store with the yoghurt). That will help inshaAllah. :)

nazreen thawoos's picture

Hi Fauzia,i want to make these for the ifthar party on Saturday.Is it ok if i make the them the previous (Friday) evening and keep it in the fridge.that will be about 30 hours before hand approximately.

Fauzia's Kitchen Fun's picture

Hi! Normally I prefer making them on the same day as sometimes they tend to harden if stored. If possible, do a test run of this dish before the party to see how they store overnight. :)