Does anyone know who to make the good soft daal walay dahi balay? I have had different tasting ones at different places. Sometimes they r too hard, sometimes they have a very sharp pungent taste, sometimes they stink. I don’t like the besan ones either so every time i make do with dahi boondi’s but I want to try the daal walay balay.
Please enlighten me.
I actually make really good ones but out of behsan. Not what you asked for but I just wanted to share that I can make at least one tasty dish.
I’ve eaten daal walay ballay and they are no where near as tasty as the traditional besan ballay. Usually Indians prefer daal over besan and I am a ruj ruj kay pakistani. 
We have always made ours with daal. My recipe is as follows:
1 part chana daal
3 parts maash ki daal
soak over night with some soda bicarbonate. Next morning, grind this mixture with some green chillies and some peeled ginger. YOu can also add some salt if you want. Now fry your dahi baras until golden brown. Boil some water and soak your dahi baras in water for a few minutes. Make your dahi, add the baras and serve and enjoy.
Alright alright. Mehnaz do you make big ones or small ones? What do you add to the batter? They don't get a ghutlee in the centre or do they?
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*Originally posted by Ira: *
We have always made ours with daal. My recipe is as follows:
1 part chana daal
3 parts maash ki daal
soak over night with some soda bicarbonate. Next morning, grind this mixture with some green chillies and some peeled ginger. YOu can also add some salt if you want. Now fry your dahi baras until golden brown. Boil some water and soak your dahi baras in water for a few minutes. Make your dahi, add the baras and serve and enjoy.
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Ira are they soft all the way through?
Femme, we usually make the besan ones...large and small. If you add a pinch of baking soda to your mixture, it won't leave a ghutli in the middle.
Yes they are, MaashaAllah 
"Maash ki daal " makes it soft.So i f you wanna make soft "bade " then make it only in "maash ki daal".When you'll put in "dahi" it'll apear much bigger than the actual size (you made).
femme....my recipe is almost same as Ira's ...but i use mong ki daal not chana dal....n i/2 part maash kee daal.....n yes those bhalay with pungent taste n smell r only made of daal maash .....