Dahi Bada

15 mins
Serves 1
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Directions

  1. 1Soak 1 cup Urad dal overnight in water.
  2. 2Drain the dal and transfer it to a blender jar, then blend into a coarse paste.
  3. 3Transfer the paste to a bowl and whisk it well in one direction for at least 10 minutes, or until the batter becomes light and fluffy.
  4. 4Add Heeng, salt, crushed ajwain, finely chopped ginger, chopped green chili, and coriander to the paste and mix well.
  5. 5Wet your hands, take a small portion of the batter, and give it a flat, round shape.
  6. 6Heat oil and place the badas in medium hot oil, frying until they turn golden brown.
  7. 7Remove the fried badas from the oil and drain any excess oil.
  8. 8Prepare the soaking liquid by whisking some curd and salt into lukewarm water to make it like buttermilk.
  9. 9For the special tempering, heat mustard oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
  10. 10Add dry red chilies to the tempering and pour it into the buttermilk mixture.
  11. 11Add the fried badas to the tempered buttermilk and let them soak for 15-20 minutes.
  12. 12While the badas are soaking, prepare the masala by dry roasting coriander seeds and cumin seeds until fragrant.
  13. 13Add black pepper and dry red chilies to the pan and roast them along with the other spices.
  14. 14Grind the roasted spices into a fine powder.
  15. 15To serve, gently squeeze out excess water from the soaked badas.
  16. 16Arrange the badas on a plate and top them with whisked curd.
  17. 17Drizzle sweet tamarind chutney over the curd.
  18. 18Sprinkle black salt and the prepared spice masala over the Dahi Badas.
  19. 19Finally, sprinkle chaat masala for a sweet, sour, and spicy taste, then serve and enjoy.

Ingredients

  • 1 cup Urad dal
  • water
  • Heeng
  • salt
  • crushed ajwain
  • finely chopped ginger
  • chopped green chili
  • coriander
  • oil
  • curd
  • mustard oil
  • mustard seeds
  • cumin seeds
  • dry red chilies
  • coriander seeds
  • black pepper
  • sweet tamarind chutney
  • black salt
  • chaat masala

Equipment

blender jarbowlpan

Tips

  • For soft and spongy vadas, whisk the paste thoroughly until it becomes light and fluffy.
  • Give the badas a flat shape as is common in Bihar.