Steam Dahi Baray

Healthy Steamed Dahi Baray recipe for you. Make them and enjoy your iftar guilt free. #HappyCookingToYou

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  • Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
  • Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
  • Adrak paste (Ginger paste) ½ tsp
  • Hari mirch (Green chilies) chopped 2
  • Baking soda 1 tsp
  • Olive oil
  • Boiling water
  • Pani (Water) as required
  • Namak (Salt) ½ tbs
  • ate Tamarind Chutney
  • Sabut lal mirch (Button red chilies) 6-8
  • Saunf (Fennel seeds) ½ tsp
  • Zeera (Cumin seeds) 2 tsp
  • Imli pulp (Tamarind pulp) 1 Cup
  • Khajoore (Dates) soft & deseeded 8-10
  • Gur (Jaggery) crushed ¼ Cup
  • Pani (Water) ½ Cup or as required
  • Namak (Salt) ¼ tsp or to taste
  • Kala namak (Black salt) ¼ tsp
  • Adrak powder (Ginger powder) ½ tsp

Green Chutney:

  • Hari mirch (Green chilies) 3-4
  • Lemon juice 2 tbs
  • Namak (Salt) ¼ tsp or to taste
  • Podina (Mint leaves) ½ Cup
  • Hara dhania (Fresh coriander) ½ Cup
  • Pani (Water) 1 tbs or as required


  • Steam dumpling
  • Dahi (Yogurt) whisked ½ kg
  • Date tamarind chutney
  • Green chutney
  • Lal mirch (Red chili) crushed
  • Zeera (Cumin seeds) roasted & crushed
  • Namak (Salt)
  • Hara dhania (Fresh coriander) chopped


In blender,add yellow lentil,white lentil and blend until smooth.

In bowl,add blended lentil mixture and mix well for 4-5 minutes or until fluffy.

Take a bowl filled with water and drop small drop of batter in it. If the batter immediately starts to float on top of the water,the batter is ready.If not then whisk it some more.

Add ginger paste,green chilies and baking soda,mix well & set aside.

Grease ramekins with olive oil and 1 tbs of prepared batter.

In pot,heat water and place steam rack with ramekins,cover and cook steam on medium low flame for 10-12 minutes (Insert a tooth pick/stick,if it comes clean,its done).

In bowl,add water,salt and mix.

Now add stream dumplings in salted water and let them soak for 6-8 minutes,take them out,press and squeeze excess water and keep aside.

For Date Tamarind Chutney:

In saucepan,add button red chilies,fennel seeds,cumin seeds and roast until fragrant.

Add tamarind pulp,dates,jaggery,water,salt,black salt and ginger powder,mix well and cook on low flame for 5 minutes.

Turn off the flame and blend until smooth & let it cool.

For Green Chutney:

In blender jar,add green chilies,lemon juice,salt,mint leaves,fresh coriander and water,blend well & set aside.


In serving dish,add steam dumplings,yogurt,date tamarind chutney,green chutney and sprinkle red chili crushed,cumin seeds,salt,fresh coriander & serve.

Recipe By: Seema Hanif

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