I have tried quite a few Bara recipes with different lentils and Besan combination and this one works really great. Baras are awesome with just Daal Maash, Daal Maash plus Moong or Daal Maash and Besan. This recipe uses both Daal and no Baisan and it results in yummy Baray.

The only thing to remember in making Baras are the tips and tricks which I would like to share as much as I can. I no longer use baking soda in Baras. If you have blended the lentils very well and have kept them aside for 2-3 hours, you won’t need baking soda. Follow these tips to make soft Dahi Baray without baking soda.



1. Keep the lentils soaked overnight is a must, if you are soaking it for an hour or two, add 1/4 tsp baking soda to make it soft.

2. During blending add only enough water that is needed to make a smooth paste, your batter should not by runny or very thick.

If you like your baras round, fill the oil in a karahi generously and use a deep spoon to drop each bara, if the oil is deep, it will form a round shape automatically.