Recipe of Dall mash ke dahi bahry in 17 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, dall mash ke dahi bahry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Dall mash ke dahi bahry is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Dall mash ke dahi bahry is something that I have loved my whole life. They are fine and they look fantastic.

Mash Ki Daal K Dahi Baray Dahi bary is a common recipe that we made almost every day in Ramazan. Good and distinct thing about this recipe is that it is. A Special Ramadan Recipe for Every One.

To begin with this particular recipe, we must prepare a few ingredients. You can cook dall mash ke dahi bahry using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Dall mash ke dahi bahry:

1. Make ready 1 cup mash ki dall
2. Make ready to taste Salt
3. Prepare 1 teaspoon cumin seeds
4. Get Water for blending
5. Take 1 pinch baking soda optional
6. Take Oil for frying
7. Make ready Yoghurt mixture
8. Get 1 kg yoghurt
9. Make ready 1 cup milk
10. Make ready to taste Slat
11. Make ready Condiments garnish
12. Make ready Chat masalah
13. Get Red chilli powder
14. Get Roasted cumin seeds
15. Prepare Green chutney

Good and distinct thing about this recipe is that it is mash ki daal ka dahi baray. Mash Ki Daal K Dahi Baray Dahi bary is a common recipe that we made almost every day in Ramazan. Chane Ki Dal Ke Bhalle - Crispy Bhalla Recipe - Chana Dal Vada - Cooking with Shama Make crispy and soft bhallay at home. Hyderabadi Dahi Bade l Mash Ki Dal Ke Dahi Wade l Iftar Special l Mrs Norien.

Steps to make Dall mash ke dahi bahry:

1. Clean the dall mash..soak for at least 4 6 hours or over night
2. Drain the water And place the dall in food processor.and add salt and cumin seeds. Add water little by little, and process till a smooth yet thick paste has formed. Be careful that the machine does not overheat (ready note regarding the same). Place the ground daal paste, add baking soda (if using) and mix.
3. Heat oil in a karahi or a large frying pan on medium heat. I prefer to use a frying pan as it is far more stable and gives me more surface area. Use a spoon to drop spoonful of the batter in the oil, and cook till golden brown on all sides.
4. The oil should be on low-medium temperature so that the batter can crisp up from the outside, and cook through on the inside. If the batter is too thin, that maybe a case of adding too much baking soda or water. In that case, add a bit of besan (chickpea flour)
5. Remove the fried baray from the oil, and let drain on a kitchen towel or strainer. The baray can be cooled, put in a ziplock bag and keep in the freezer at this stage.
6. Take a large bowl and fill it with room temperature water along with a few pinches of asafoetida / hing (optional). Put the fried baray in the water and let them soak (45 - 90 minutes) till they become soft and fluffed up. Fresh barays’ will fluff up faster than frozen ones, and they will also fluff up faster in hot water versus room temperature. If running short on time, the baray can be added in hot water but they may become too soft, so keep an eye on them and adjust accordingly.
7. Remove the baray / fritters from the water one by one, gently squeezing them between your palms to remove the excess water. Place the baray in a plate or platter if serving them separately, otherwise add them in the prepared yoghurt mixture.
8. Yoghurt Mixture: - - Add the yoghurt, milk and salt in a bowl or rectangle dish. Whisk till smooth, and add more milk / water as per personal preference. The mixture should not be too thick, and it should not be too thin.
9. If a sweet yoghurt mixture is preferred, reduce the amount of spices and add sugar. The yoghurt can be served separately from the baray so people can add spices and chutney as per their personal preference. If serving together, add roasted cumin seeds, red chili powder and the baray in the yoghurt mixture. Stir together carefully, and let sit for about 10 minutes.  - - Garnish with more spices, tamarind chutney and papri on top, just before serving.

Homemade Dahi Baray Recipe - Mash ki Daal kay Dahi Baray - Dahi Bhalle Special Ramadan Recipe. Mash ki Daal Ka Dahi Baray/Bhale with spicy and sour yogurt. Dahi Baray دہی بڑے - Dahi bary is good dish to have but it's demand increases manifold in Ramadan as from years it's been a main Iftar item. Dahi Baray/Ballay (Lentil Dumplings in Yogurt) - Dahi Baray/Ballay is tempting recipe of mash dahi baray, summer snack for. Daal Mash ke Dahi Baray دال ماش کے دہی بڑے Ramazan Special Recipe Dahi Baray (Punjabi Kitchen).

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