Hyderabadi Dahi Baray

Ingredients for Dahi Phulki:

  1. Mung daal flour 1 cup
  2. Salt 1/2 tsp.
  3. Soda bi carbonate 1/4 tsp.
  4. Water as required to make thick batter
  5. Oil for deep frying

Ingredients for Dahi Baray:

  1. Yogurt 1 kg.
  2. Salt 1/2 tsp.

Ingredients for Baghar:

  1. Oil tsp.
  2. Cumin seeds 1/4 tsp.
  3. Curry leaves few
  4. Whole dried red chillies 6-8

Ingredients for garnishing:

  1. Chat masala as required
  2. Fresh coriander as required


  • Mix together mung daal flour, salt and soda bi carbonate adding water to make thick batter.
  • Heat oil in a pan.
  • Put batter in drops to fry in shape of small balls.
  • Fry them till golden brown.
  • Take them out from the oil and put the phulki’s in warm water.
  • Leave them for an hour or two.
  • Strain them in a strainer and leave aside for 15 minutes so all water drains.
  • Whisk yogurt and add salt.
  • Put phulki and mix lightly till all phulki’s are coated with yogurt.
  • Heat oil in a pan add whole red chillies, cumin seeds and curry leaves.
  • Fry till the whole red chillies turn black.
  • Pour on top of the dahi baray.
  • Sprinkle chat masala and fresh coriander on top.
  • Serve.

Note:Hyderabadi Dahi Baray taste good when eaten with Shami kebabs.


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