Super Soft Karachi Famous Dahi Baray Recipe with Homemade Dahi Baray Masala Recipe

Ingredients

• 500 g Moong Dal Flour (Fine powder, also called split moong dal flour)
• 2 tbsp Baking Soda (Regular baking soda)
• 240 ml Water (Lukewarm, added gradually to batter)
• 1 liter Vegetable Oil (Neutral oil such as canola or sunflower, for deep frying)
• 500 g Plain Yogurt (Full‑fat, room temperature)
• 100 g Granulated Sugar (Adjust to taste)
• 120 ml Fresh Cream (Heavy cream, chilled)
• 30 g Dried Red Chilies (Large, moderately spicy; keep whole for roasting)
• 15 g Whole Coriander Seeds (Fresh, not stale)
• 15 g Whole Cumin Seeds (Fresh)
• 2 g Carom Seeds (Ajwain, aromatic)
• 2 g Black Salt (Kala namak, adds sulfurous flavor)
• 3 g Regular Salt (Fine sea salt)
• 2 g Star Anise (Whole, for roasting)
• 5 pieces Papad (Store‑bought, for serving)

Instructions

1. Make the Batter

   In a mixing bowl combine 500 g moong dal flour and 2 tbsp baking soda. Gradually add lukewarm water while whisking to a thick but pourable consistency, similar to a pancake batter.

   Time: PT5M

2. Heat the Oil

   Pour 1 liter vegetable oil into a deep frying pan and heat over medium‑high until it reaches about 180 °C. Test with a tiny drop of batter – it should sizzle and rise to the surface immediately.

   Time: PT5M

   Temperature: 180°C

3. First Fry (Light Golden)

   Using a teaspoon or piping bag, drop small droplets of batter into the hot oil. Fry until they turn light golden, about 2‑3 minutes per batch. Remove with a slotted spoon and set aside on a paper‑towel‑lined plate.

   Time: PT10M

   Temperature: 180°C

4. Second Fry (Crisp)

   Increase the oil temperature to about 190 °C. Return the previously fried droplets to the oil and fry again until deep golden‑brown and crisp, about 2 minutes.

   Time: PT10M

   Temperature: 190°C

5. Soak in Warm Water

   Transfer the double‑fried badi to a bowl of warm (not hot) water. Let them soak for 30 minutes, covering the bowl to retain heat.

   Time: PT30M

6. Prepare Yogurt Mixture

   In a separate bowl whisk together 500 g plain yogurt, 100 g granulated sugar, and 120 ml fresh cream until smooth and slightly thick.

   Time: PT5M

7. Drain the Badi

   Remove the soaked badi from water and gently press to discard excess water without crushing them.

   Time: PT2M

8. Combine Badi with Yogurt

   Add the drained badi to the yogurt‑cream mixture and gently toss until each piece is well coated.

   Time: PT3M

9. Roast Spice Mix

   In a dry skillet, lightly roast 30 g dried red chilies, 15 g coriander seeds, 15 g cumin seeds, 2 g carom seeds, and 2 g star anise until fragrant (about 2‑3 minutes). Transfer to a grinder, add 2 g black salt, 3 g regular salt, and pulse to a coarse powder.

   Time: PT10M

10. Finish and Serve

    Spread the yogurt‑coated badi on a serving plate, sprinkle the roasted spice mix evenly, and serve with papad on the side. Chill in the refrigerator for at least 1 hour before serving for best flavor.

    Time: PT3M

Nutrition Facts

Calories

580

Protein

12 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g