Hyderabadi Dahi Waray ( Fry Lentil dumpling in Yoghurt)

Dahi Waray is a very Popular Hyderabadi Iftar Snacks
But The word Dahi Baray is commonly is used in Hyderabad.

Its a very Known recipe in Hyderabad in the Holy Month of Ramadan.

The Snack is prepare with Dahi (Yoghurt) and Waray (Lentil ball)

 Lentil are soak in water overnight and Make a batter with lentil paste,and fry them and add in Yoghurt and pour Baghar and garnish with with turmeric powder, coriander and mint Leaves. !!!

Dahi Waray is commonly prepare with Besan Batter (Gram Flour/chickpeas flour)

 and I usually prepare with Urad Dal Batter.
My Mom and Mom-in-law they  make with Urad dal
love the flavour of the dumpling in yogurt as they says its healthy.

Ingredients

1 cups yogurt

2 green chilli (paste)

Coriander leaves (paste)-optional

Mint Leaves (paste)- optional

1 tbsp Ginger paste and Garlic paste  

Salt to taste

Ingredients for pakoda:

1 cup Urad Dal (split black lentils soak over night ) 

¼ tbsp Soda Powder

1  tbsp Ginger paste and Garlic paste

2-3 Green chillies

Salt to taste

1 cup oil

For seasoning (Baghar)

4 tbsp Oil

1 tbsp Cumin seeds (Zeera)

1 tbsp Black mustard seeds (Rai)

2 Dried Red chillies  (optional)

¼ tbsp Turmeric powder

For Garnish

Coriander leaves (finely chopped )

Mint Leaves (finely chopped )

Method

Beat yogurt alone with salt,ginger and garlic paste and add little water.

Use a spoon or whisk to stir the yogurt until very smooth in a bowl.

Meanwhile blender Green Chillies,coriander and mint leaves into fine paste. 

Pour over into the yogurt mix it well and keep in the refrigerator.

Method for the Pakoda. 

Wash Urad Dal (white lentil) and soak it in surplus water for about 4-6 hours and drain.

In a Blender, add soaked white lentil, salt, soda powder,ginger paste and garlic paste,green chillies, coriander and  mint grind  the dry Ingredients well add little water if require into smooth batter/ coarse paste.

Meanwhile in a saucepan add oil at a medium heat, Let batter fry until it is golden brown, about 3-5 minutes.

once the pakoda is done add into the Yogurt batter and leave it for an hour so they can absorb the yogurt.

Note: ( You can also dip Waray into the water and leave for 5 minutes then add into the yogurt instead of adding direct into yogurt).

Then for Baghar

In a saucepan add oil at medium high heat

Add cumin seeds, black mustard seeds,after few seconds add garlic cloves (optional) and  dried red chillies stir for few seconds remove from the heat. Then pour the Baghar over Dahi Waray and garnish with turmeric powder, coriander and Mint Leaves. 

Enjoy it..!!!