This dahi baray recipe with urad dal makes soft, light fritters that soak up the sweetened yoghurt, topped with the quintessential condiment duo. The fritter recipe makes a big batch that serves 4 to 5 generously. I usually freeze half of the fritters. Don't skip the float test to make sure your batter is ready to fry.
Why we love this
While I was in Saudi Arabia, every iftar party, be it at my North Indian or my Pakistani friend's, dahi baray was on the menu. Fritters nestled in sweet yoghurt, swirled with spicy green and sweet tamarind chutney: lip-smacking!
I had to learn how to make it. It is not very different from our favourite chaat corner's dahi vada, which was my regular stop through my 20s. But I never would have imagined then that this could be made at home and is actually the norm for most families!
Jump to:
After almost 6 years, I'm finally sharing my version of the dahi baray recipe. There is no such thing as a truly failproof recipe, and I say that with experience.
But here's what I tell everyone who struggles to perfect urad dal fritters: there is nothing a good sweet yoghurt mix and the right balance of mint and imli cannot fix. So, don't fret!
What makes Dahi Baray?
The dish is a three-part assembled chilled appetiser or snack. The baray are fried lentil fritters made from split urad dal. The yoghurt (dahi) is thick, creamy, and lightly sweetened. And lastly, the toppings, which honestly are what make dahi baray, dahi baray.
Here's Why This Dahi Baray Recipe Works
Most recipes skip these key tips that help a home cook with limited resources to recreate this dish.
- Keep everything cold. Refrigerate the soaked urad dal until you're ready to grind, and use chilled water during blending. A cool batter yields soft fritters.
- Beat air into the batter. Use your hands or a whisk for 5 minutes until the batter noticeably increases in volume and goes from dense and sticky to light and fluffy. A homecook shortcut I swear by: add ¼ teaspoon baking soda to the batter before beating. It helps the fritters turn extra soft and light.
- Do the float test. Drop a small dollop into room-temperature water. Floats immediately? You're ready. Sinks? Then, keep beating.
- Soaking fried fritters: I prefer to fry all the batter, but soak only as many fritters as I need in lukewarm water.
Ingredients You Need and Why
Here's what to know before you start:
- Urad dal (split, white): Also called dhuli urad. This is non-negotiable for homemade dahi baray. The split, husked variety grinds into a smoother paste easily.
- Hing (asafoetida): This aids digestion and provides a deep umami flavour.
- Yoghurt: Full-fat, whole milk yoghurt gives the best texture. Add a little water or milk to loosen it slightly so it pours and coats the fritters well. Note: The base yoghurt quantity (2 cups) is for half the fritter batch...about 25 barays. Double it if assembling everything at once.
- Green chillies and ginger: Add savoury flavour to the fritters.
- Ground spices: You have options here! You can use chaat masala or a simple mix of roasted cumin and chilli powder.
Topping: I would recommend both green and tamarind chutney for the classic hot-sweet-sour balance. I hope to share a detailed recipe for both soon.
Special Mention: Baking Soda I resisted this for a long time, thinking it was cheating. It's not. It's just smart. A pinch is all it takes to get that melt-in-the-mouth texture every single time.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to Make Soft Dahi Baray
Prep: Rinse the urad dal until the water runs clear, then soak for at least 6 hours or overnight. If you have time, chill the soaked and drained dal in the fridge before grinding.
Grind with green chillies, ginger, and chilled water, a tablespoon at a time. You want a smooth, thick paste.
Transfer to a wide bowl, then add hing, salt, and baking soda. Now beat it. Flap it with your fingers or use an electric whisk for 5 minutes until the batter visibly lightens and turns fluffy. Then do the float test (see above).
Heat oil in a kadai on low to medium heat. Wet your finger tips. Scoop a lime-sized batter from the edge of the bowl, slide it up the side, and use your thumb to ease it into the oil. Fry slowly, turning regularly, until golden.
Remove and place in a wire colander or a kitchen towel. Repeat frying with the remaining batter.
Scoop batter from one side of the bowl. Do not stir the whole bowl repeatedly, you risk deflating the air you worked so hard to whisk in.
Soak as many fritters as you need in a bowl of lukewarm water for 10-15 minutes. The remaining fritters can be frozen once they are completely cooled. (See freezer instructions below)
Whisk the yoghurt with salt and sugar until smooth. Taste and adjust. Set aside or chill. Remember, the base quantity (2 cups) dresses only half the batch, so double it if assembling everything at once.
Gently press each fritter between your palms to remove excess water. Lay them in a single layer on your serving platter.
Pour the whisked yoghurt mixture until all fritters are submerged. Refrigerate to chill or until ready to serve.
How to serve Dahi Baray?
This is how I do it: Add dollops of green and imli chutney, then drag a toothpick through both to create swirls. Dust with chaat masala, or roasted cumin and red chilli powder. Pomegranate arils on top if you have them.
Sometimes when I want a crunch factor, I add some store-bought pappadi or homemade toasted pita. (don't judge!)
How to Freeze Dahi Baray Fritters
This recipe makes around 50 baray, enough for two generous platters. I'd suggest frying the full batch, assembling one for today and freezing the rest straight away.
To Freeze: Transfer the cooled fritters to a freezer bag, squeeze out as much air as possible and freeze for up to 1 month.
To use from frozen: Place the frozen baray directly into a bowl of very warm (not boiling) water. Soak for 15 to 20 minutes. The warm water will thaw and soften them simultaneously. Once soft all the way through, gently press between your palms to remove excess water and assemble as usual.
Dahi Baray Questions, Answered
What is the difference between dahi baray, dahi bhalla, dahi vada, and thayir vadai?
I love this question as it brings unity in diversity! Same dish, different names depending on where you grew up. Dahi baray, dahi bhalla or dahi vada are Pakistani and pan-Indian terms. The recipe is largely the same across. Thayir vadai is the South Indian version, where the yoghurt is tempered with mustard seeds and curry leaves.
Why are my dahi baray fritters hard and dense?
Almost always a batter aeration issue. The dal paste needs to be beaten for at least 5 minutes until noticeably lighter and fluffier. Do the float test - if the batter sinks in water, it needs more beating. Dense fritters can also come from frying at too high a temperature.
Can I bake or air-fry the baras instead of deep-frying?
I have not tried either way, but my fellow blogger, Mizna at indischwindisch, has a great baked dahi baray recipe.
Why do my fritters crack open while frying?
You may notice the fritters either sprouting out batter or bursting open - both caused by oil being too hot. It is best to reduce the heat to low when you are dropping the batter balls.
What yoghurt works best for dahi baray?
Full-fat, whole milk yoghurt. Whisk it well and add a small splash of water or milk to loosen it so it pours easily and coats the fritters.
More Related Recipes
Here are a few more South Asian snacks that can be served alongside Dahi baray:
You can also serve Dahi Baray alongside rice dishes like my chicken tikka biryani or mutton biryani because it acts as a cooling side.
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📖 Recipe Card
Dahi Baray Recipe (Soft, Fluffy Lentil Fritters in Yoghurt)
Equipment
- Mixer Grinder, or high speed blender
- kadai, or wok
Ingredients
For the Lentil Fritters
- 1 cup split urad dal, white lentil (dhuli urad)
- 2 to 3 green chillies, finely chopped
- 1 inch ginger, grated
- 3 to 6 tablespoon chilled water, reserved from soaking water (add 1 tablespoon at a time)
- ¼ teaspoon hing, (asafoetida)
- salt to taste
- ¼ teaspoon baking soda, (optional but recommended)
- Oil to deep fry
- lukewarm water, for soaking fried fritters
For the Yoghurt Mixture
- 2 cups yoghurt, full-fat
- salt to taste
- 3 to 4 tablespoon sugar
Toppings
- coriander mint chutney, to taste
- tamarind chutney, to taste
- chaat masala, to dust
- red chilli powder, to dust
- Pomegranate arils, (optional)
Instructions
Soak the urad dal:
- Rinse urad dal until the water runs clear. Soak in water for at least 6-8 hours, or overnight. For best results, refrigerate the soaked and drained dal before grinding, as this keeps the blender cool and the paste smooth.1 cup split urad dal white lentil (dhuli urad)
Grind the batter:
- Drain the dal (reserve the water) and grind to a smooth, thick paste with green chillies and ginger. Add chilled reserved water one tablespoon at a time. You'll need only 3-6 tablespoon total. Do not let the blender overheat.2 to 3 green chillies finely chopped1 inch ginger grated3 to 6 tablespoon chilled water reserved from soaking water (add 1 tablespoon at a time)
Aerate the batter:
- Transfer the paste to a wide bowl. Add hing, salt, and baking soda (if using). Beat vigorously with your fingers or an electric whisk for 5 minutes until the batter turns visibly lighter and fluffier.¼ teaspoon hing (asafoetida)salt to taste¼ teaspoon baking soda (optional but recommended)
Do the float test:
- Drop a small dollop of batter into room-temperature water. If it floats immediately, the batter is ready. If it sinks, beat for another 2-3 minutes and test again.
Fry the fritters:
- Heat enough (2 to 3 inches deep) oil in a kadai on low to medium heat. Wet your fingertips with water. Scoop lime-sized portions of batter and gently release into the oil. Fry only 4 to 5 in a batch. Fry slowly, turning regularly, until light golden. (Check the post for freezing option)Oil to deep fry
Soak in water:
- Transfer fried fritters to a bowl of lukewarm water. Soak for 10-15 minutes.lukewarm water for soaking fried fritters
Prepare the yoghurt:
- Whisk yoghurt with salt and sugar until smooth. Add a splash of water or milk if needed to loosen. Taste and adjust the sweetness.2 cups yoghurt full-fatsalt to taste3 to 4 tablespoon sugar
Squeeze and arrange:
- Gently press each soaked fritter between your palms to remove excess water. Arrange in a single layer on a serving platter.
Assemble and serve:
- Pour yoghurt mixture over fritters until fully covered. This can be chilled for 30 minutes before serving. When ready to serve, add dollops of green chutney and imli chutney. Drag a toothpick through both to create swirls. Dust with chaat masala and red chilli powder. Top with pomegranate arils if using. Serve immediately.coriander mint chutney to tastetamarind chutney to tastechaat masala to dustred chilli powder to dustPomegranate arils (optional)
Notes
This recipe was inspired by many hours of watching and reading talented chefs. Great tips from followers on Instagram. A special mention to Ranveer Brar and Huma in the Kitchen, whose videos helped me understand the technique behind truly soft baray.
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