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Dahi Baray – Everyone Assemble!

Dahi Baray – Everyone Assemble!

There is a method to my madness… Those previous posts about Gluten Free Papri, Imli/Tamarind Chutney – No Soaking RequiredGreen Chutney – Quickest and Easiest! and most recent one Steamed/Baked Dahi Baray were all part of the the plan. I am like Nick Furry here, bringing all my Avengers on board and then assemble them for a bigger cause 🙂

Once you have all major components, putting everything together will be a breeze. There is no proper sequence of steps to make dahi baray and you are your own boss when it comes to assemble them.

Softening Baras:

  • Heat water in a saucepan and add half teaspoon of salt and half teaspoon of sugar to it.
  • Bring it to a boil and switch the flame off.
  • Soak 6 Steamed/Baked Dahi Baray in hot water.
  • Let them swim in there for about 4-5 minutes.
  • Carefully pick one Bara at a time with a spoon and place in a sieve to drain excess water.
  • When cool enough to handle, pick one bara and press in between palms to squeeze out extra water.
  • Place them in a bowl or dish and pour seasoned yogurt on them.

 

Seasoning Yogurt:

  • Beat 3 cups of yogurt. Yogurt should be fresh, thick and cold.
  • Add in half or one third of a teaspoon of salt to the beaten yogurt.
  • Add 2-3 tablespoons of powdered sugar to yogurt.
  • Mix well.
  • Pour in about half cup of cold milk to the beaten yogurt and mix well.
  • Pour this yogurt mix over soaked/squeezed dahi baras.
  • Refrigerate for at least one hour before serving to help baray get properly soaked in yogurt.

 

 

Add On…

  • Add in half cup of boiled chickpeas.
  • Quarter cup of boiled potato cubes.
  • One small onion chopped or use spring onion.
  • One small chopped tomato.
  • Sprinkle some toasted white cumin seeds on top.
  • Sprinkle Chaat masala.
  • Top with Imli/Tamarind Chutney.
  • Crush some Gluten Free Papri and garnish dahi bara with it or serve separately.
  • If you like serve with Green Chutney.

Chat Masala For Dahi Baray:

  • Dry roast 2 tsp white cumin seed, 1 tsp coriander seeds, 2-3 whole red dried chillies, 3/4 tsp pink salt and 1 tsp chat masala for about 20-30 seconds over low heat. Let cool slightly and coarsely grind. Use as required.


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