Dahi Baray

Step-by-Step Instructions

1. 1

   Start by soaking the urad dal in water for at least 4 hours or overnight. This softens the dal, making it easier to blend into a smooth batter. The dal should double in size and feel plump when ready.

2. 2

   After soaking, drain the dal and transfer it to a blender. Add green chili, ginger, and salt to the dal, then blend until you achieve a smooth batter. It should have a thick yet pourable consistency, similar to pancake batter.

3. 3

   In a small pan, dry roast the cumin seeds over low heat until they are fragrant (about 1-2 minutes). Allow the seeds to cool, then crush them coarsely and mix them into the batter along with the baking soda. This will help the baray become light and fluffy.

4. 4

   Heat oil in a deep frying pan on medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface. If it browns quickly, the oil is too hot.

5. 5

   Using a spoon or your hands, carefully drop spoonfuls of the batter into the hot oil. Fry the baray in batches, ensuring not to overcrowd the pan. Fry each baray for about 3-4 minutes or until they are golden brown and crispy on the outside.

6. 6

   Once fried, remove the baray from the oil and place them on paper towels to absorb excess oil. Allow them to cool for a few minutes before soaking them in water for about 10 minutes to soften.

7. 7

   While the baray are soaking, prepare the yogurt dressing. In a bowl, whisk the yogurt until smooth and creamy. Add black salt, red chili powder, and chaat masala to the yogurt, adjusting the quantities to taste.

8. 8

   After the baray have soaked, gently squeeze out excess water and arrange them on a serving platter. Pour the flavored yogurt generously over the baray, ensuring they are well coated.

9. 9

   Drizzle tamarind chutney over the top for sweetness and tang. Sprinkle chopped fresh coriander leaves and pomegranate seeds on top for added color and crunch.

10. 10

    Serve the Dahi Baray immediately, garnished with extra chaat masala if desired. They are best enjoyed fresh, as the combination of crispy baray with creamy yogurt and tangy chutney creates a delectable treat.