Maash k dahi baray / Dahi bhalle

Maash ki daal k dahi baray or dahi bhalle is mouthwatering snack in which urad daal fritters are soaked into spiced up yogurt. It’s relished by people, all over India because the bhallas are just so soft that they melt in your mouth besides giving a burst of flavours.

These dahi baray’s can be either tempered south indian style with mustard seeds and curry leaves or can just be topped with some chat masala and fresh greens as in north india.

Maash k dahi baray are very healthy snack rich in proteins and calcium.

It’s a best option for people who are sensitive to besan k dahi baray , as these maash bhalla’s do not form gases in stomach while digesting like besan does.

Vada or urad daal fritters can also be soaked in the curd for making this dish.

This can be served as a tea time snack or as iftari during ramadan.

The recipe involves 3 steps: making maash fritters, making the spiced yogurt and tempering.

Print Recipe

Maash k dahi baray / Dahi bhalle

Cuisine

Indian

Prep Time

4 hours 45 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For urad daal fritters

• 3/4 cup urad daal/white lentil (washed and soaked for 4 hours)
• 2 inch fresh ginger (peeled and diced)
• 2 medium sized Fresh green chillies (whole)
• 4-5 tablespoon water (for grinding the daal)
• 1/2 teaspoon Salt (as per taste)
• 1/2 teaspoon Baking Soda / Sodium Bicarbonate
• 350 ml oil (for frying the fritters)

For spiced yogurt

• 225 ml Curd / Yogurt (sour or fresh)
• 275 ml water (for curd slurry)
• 1/2 teaspoon Ginger-Garlic Paste
• 1/2 teaspoon Salt
• 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped)
• 1/2 fistful Fresh Mint Leaves (finely chopped)

For tempering

• 1 teaspoon Mustard Seeds
• 4 medium Dry Red Chillies
• 1 fistful Curry Leaves
• 3 tablespoon oil

Cuisine Indian Prep Time 4 hours 45 minutes Cook Time 20 minutes Servings people Ingredients For urad daal fritters 3/4 cup urad daal/white lentil (washed and soaked for 4 hours) 2 inch fresh ginger (peeled and diced) 2 medium sized Fresh green chillies (whole) 4-5 tablespoon water (for grinding the daal) 1/2 teaspoon Salt (as per taste) 1/2 teaspoon Baking Soda / Sodium Bicarbonate 350 ml oil (for frying the fritters) For spiced yogurt 225 ml Curd / Yogurt (sour or fresh) 275 ml water (for curd slurry) 1/2 teaspoon Ginger-Garlic Paste 1/2 teaspoon Salt 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped) 1/2 fistful Fresh Mint Leaves (finely chopped) For tempering 1 teaspoon Mustard Seeds 4 medium Dry Red Chillies 1 fistful Curry Leaves 3 tablespoon oil

Instructions

For fritters

1. Wash and soak the urad daal or white lentil for 4 hours.

   
2. Drain the water and put it in the blender jar with green chillies and diced ginger.

   
3. Grind it into fine paste by adding little water. That's it the batter is ready.

   
4. Add salt and baking soda to the batter.

   
5. Heat oil on medium heat. Make the desired shape and size fritters of your choice.

   
6. Fry the fritters until golden.

   
7. Take out the fritters on to a paper towel and keep aside.

   
8. Take water in a bowl with 1/4 teaspoon salt dissolved in it. Soak the fried fritters in this salt water for 5 minutes.

   
9. With this step the fritters become soggy and soft. Keep aside.

   

For yogurt

1. Whisk the yogurt along with ginger garlic paste and salt and make a smooth paste. Add mint and coriander.

   
2. Add water to the beaten yogurt, thus making a slurry. Keep aside

   

Assembling and tempering

1. Add the already water soaked fritters into the yogurt slurry. At this point you can either temper as shown or just add chaat masala.

   
2. Now heat oil in pan for tempering. Add mustard seeds, broken dry red chillies and curry leaves and cook until the crackling sound of spices is heard. This may take 2 minutes on high flame.

   
3. Add the hot tempering to the yogurt and maash fritter mixture. Cover for 2 minutes. That's it, maash k dahi baray are ready.

   

Recipe Notes

1. North indian style dahi bhalle are not tempered, instead a little sugar is added to yogurt and only chat masala is sprinkled over the yogurt dipped bhallas.
2. If fritters observe all the water from the yogurt then the consistency can be adjusted by adding little water before serving. If you are doing so then donot use spoon to mix the bhallas, instead just shake bowl or vessels a little. This prevents the bhallas from breaking down.
3. Mash k vada or vada can also be used as fritters for this white lentil dahi baray.