Hyderabadi Dahi Baray
Hyderabadi dahi baray is one of the most famous of the Hyderabadi cuisines because of its additional spices. Hyderabadi dahi baray recipe is a well-known dish as they are also very luscious and mouth-watering try, however, you don’t necessarily have to be in Hyderabad to try this exquisite snack. In fact, dahi baray recipe will be enough to take your taste buds to the cultural side of Hyderabad without leaving your home. Hyderabadi dahi baray recipe in Urdu is a perfect treat for Ramadan but it also has some variations such as, besan ke dahi bade and dahi vada Hyderabadi style which is quite easy to learn as well. If you want to learn how to make Hyderabadi dahi baray then this recipe is perfect for you because it can be translated to both Urdu and English.
Hyderabadi dahi baray are very yummy, nutritious and cools your body down. Hyderabadi dahi baray are basically prepared with fried dumplings made of chickpea flour, some spices, and whipped yogurt. Hyderabadi dahi baray are generally not soft after frying, however, once soaked in water the dumplings do get softer. Once they are out of the water, squeeze the water out and mix yogurt with them.
| Recommended By Chef |
| 2:00 To Prep |
| 0:10 To Cook |
| 4 Servings |
| Tips About Recipe |
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3 Comments
1 cups yoghurt
2 green chilli (paste)
Coriander leaves (paste)-optional
Mint Leaves (paste)- optional
1 tbsp Ginger paste and Garlic paste
Salt to taste
Ingredients for pakoda:
1 cup Urad Dal (split black lentils soak over night )
¼ tbsp Soda Powder
1 tbsp Ginger paste and Garlic paste
2-3 Green chillies
Salt to taste
1 cup oil
For seasoning (Baghar)
4 tbsp Oil
1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2 Dried Red chillies (optional)
¼ tbsp Turmeric powder
For Garnish
Coriander leaves (finely chopped )
Mint Leaves (finely chopped )
How to make Hyderabadi Dahi Baray
METHOD:
1. Wash Urad Dal (white lentil) and soak it in surplus water for about 4-6 hours and drain.
2. In a Blender, add soaked white lentil, salt, soda powder,ginger paste and garlic paste,green chillies, coriander and mint grind the dry Ingredients well add little water if require into smooth batter/ coarse paste.
3. Meanwhile in a saucepan add oil at a medium heat, Let batter fry until it is golden brown, about 3-5 minutes.
4. once the pakoda is done add into the Yoghurt batter and leave it for an hour so they can absorb the yoghurt.
Note: ( You can also dip Baray into the water and leave for 5 minutes)
5. Then for Baghar
6. In a saucepan add oil at medium high heat
7. Add cumin seeds, black mustard seeds,
8. after few seconds add garlic cloves (optional) and dried red chillies stir for few seconds remove from the heat.
9. Then pour the Baghar over Dahi Baray and
10. garnish with turmeric powder, coriander and Mint Leaves.
Posted By:
noreen, karachi
Hyderabadi dahi baray are a little different in making or during making it but the taste is worth all the hard work. It’s not complicated and very easy to make.
I love how Hyderabadi are so good at adding in mouth-watering spices to different recipes. When I first tried the hyderabadi dahi baray I was so amazed with how delicious it is. If you try to make Hyderabadi dahi baray recipe using the techniques provided here, you’ll be sure to taste Hyderabad from your home just like me.
I like Dahi Baray Dahi Bhalay Ki Recipe Buhat different hoti hain But Hyderabadi Dahi Baray Ki Recipe buhat unique ha