Recipes for Baray
Gujarati dahi baray Recipe
Gujarati dahi baray Ingredients:
Gujarati dahi baray Recipe
- Urad daal – 1 cup
- Moong daal – 2 tablespoon
- Yogurt – 4 cups
- Zeera – 2 tablespoon
- Tamarind chutney.
- Dry red chillies – 3-4
- Coriander leaves- a small bunch
- Sugar – 1/4 teaspoon
- Salt to taste
- Oil for frying.
How to make Gujarati dahi baray:
- Soak both the daals overnight or 6-8 hours, grind it to smooth paste.
- Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
- Fry zeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
- Now fry the baras in oil, and as soon as you take it out put the baras in warm water for 5-10 second, after that take the baras out and squeeze any excess water with hand and put it in the curd.
- Finally, you can garnish your dahi bara with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.
- To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney.
Lucknowi Dahi Baray Recipe
Lucknowi Dahi Baray Ingredients:
Lucknowi Dahi Baray Recipe
- 2 cups besan
- 2 pinches of baking soda
- ½ tsp salt
- pinch of asafetida (Heeng)
- Oil for deep frying
- 300 gms. Yogurt
- 1 tsp. salt
- 1 tsp. sugar
- Chaat masala
- Cumin seeds (Zeera) powder
- chili (Lal Mirch) powder
- Imli chutney
How to make Lucknowi Dahi Baray:
- Add spices to besan and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.
- Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.
- When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
- YOGURT: Beat the yogurt adding a little water to a paste.
- Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
- Garnish with sweet Imli Chutney and Chaat Masala.
- Serving: 6 persons
Hyderabadi Dahi Baray Recipe
Hyderabadi Dahi Baray Ingredients:
Hyderabadi Dahi Baray Recipe
- 2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
- A pinch of Baking Soda
- ½ tsp. Salt
- A pinch of Asafoetida (Heeng)
- 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
- ½ tsp. Cumin Powder (Pisa Zeera)
- Plain Yogurt
- Cooking Oil (for deep frying)
- Chaat Masala (for garnish)
- Imli Chutney (for garnish)
How to make Hyderabadi Dahi Baray:
- Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
- Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
- In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
- Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
- Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)
Maash ki Daal ke Dahi Baray Recipe
Maash ki Daal ke Dahi Baray Ingredients:
Maash ki Daal ke Dahi Baray Recipe
- 2 cups of Lentils (Maash ki Daal ) (pre-soaked)
- A pinch of Baking Soda
- ½ tsp. Salt
- A pinch of Asafoetida (Heeng)
- 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
- ½ tsp. Cumin Powder (Pisa Zeera)
- Plain Yogurt
- Cooking Oil (for deep frying)
- Chaat Masala (for garnish)
- Imli Chutney (for garnish)
How to make Maash ki Daal ke Dahi Baray:
- Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
- Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
- In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
- Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
- Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)
Moong ki Daal ke Dahi Baray Recipe
Moong ki Daal ke Dahi Baray Ingredients:
Moong ki Daal ke Dahi Baray Recipe
- 2 cups of whole moong dal soaked overnight
- 1 tsp. salt (to taste)
- 1 tsp. whole black pepper (Kali Mirch)
- 1 tsp. cumin seeds (Zeera)
- 3-4 whole dried red chilies
- 1 tbs. coriander (Dhaniya) seeds
- 3 tbs. besan flour
How to make Moong ki Daal ke Dahi Baray:
- Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
- Form flat discs and fry on medium [...]
Kalmi Baray Recipe
Kalmi Baray Ingredients:
Kalmi Baray Recipe
- 2 cups of whole moong dal soaked overnight
- 1 tsp. salt (to taste)
- 1 tsp. whole black pepper (Kali Mirch)
- 1 tsp. cumin seeds (Zeera)
- 3-4 whole dried red chilies
- 1 tbs. coriander (Dhaniya) seeds
- 3 tbs. besan flour
How to make Kalmi Baray:
- Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
- Form flat discs and fry on medium heat in shallow oil till light brown.
- Remove and cool.
- Cut into broad slices and deep fry until crispy and a darker shade of brown.
- Serve with Mint Chutney.
