# Dahi Bada

A traditional Bihari Dahi Bada recipe featuring spongy lentil fritters soaked in tempered yogurt water and served with a special spice mix.

- Total time: 15 min
- Cuisine: Indian
- Category: Soup
- Language: hi

## 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

## Instructions

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

## Equipment

- blender jar
- bowl
- pan

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1C8AxuRYuV/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/1128f21e-472b-4875-9088-ab5d5682acd3
- Extracted: 2026-03-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt