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

Ingredient Substitutions

• Instead of Moong Dal Flour: Chickpea flour, Rice flour
• Instead of Vegetable Oil: Sunflower oil, Peanut oil
• Instead of Plain Yogurt: Greek yogurt
• Instead of Granulated Sugar: Jaggery, Honey
• Instead of Fresh Cream: Full‑fat milk, Coconut cream
• Instead of Dried Red Chilies: Kashmiri red chili flakes
• Instead of Black Salt: Regular salt

Equipment Needed

• Mixing Bowl
• Whisk
• Deep Frying Pan (Kadhai)
• Slotted Spoon
• Piping Bag (optional) (optional)
• Plate or Tray
• Grinder or Mortar & Pestle
• Tongs (optional)
• Refrigerator
• Storage Container (airtight)

Critical Steps — Do Not Skip

• Achieving the correct batter consistency (not too thin or thick).
• Second fry to ensure crispness and prevent fungal growth.
• Soaking the fried badi in warm water for proper softness.
• Roasting and grinding the spice mix to release flavors.

Chef Tips from the Video

• Use a piping bag for uniform, perfectly round badi.
• Warm water soak can be accelerated by covering the bowl with a kitchen towel.
• For extra tang, add a pinch of roasted cumin powder to the yogurt mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 month.

Freezer: Freeze in a sealed bag for up to 2 months; thaw in refrigerator before serving.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Double‑fry the badi and store them dry; add yogurt mixture just before serving.
• The roasted spice mix can be prepared days in advance and kept in an airtight jar.
• Yogurt‑cream mixture can be whisked ahead and refrigerated.

Frequently Asked Questions