Dahi Bada
Dahi Bada, a quintessential Indian chaat dish, combines soft, airy lentil dumplings with creamy, tangy yogurt and a medley of bold, flavorful toppings. Made with urad dal (split black gram), the vadas are fried to golden perfection, then soaked in water to achieve a melt-in-the-mouth texture. The dish is then layered with spiced yogurt, sweet and tangy tamarind chutney, zesty green chutney, and a sprinkle of roasted cumin powder, chaat masala, and red chili powder for a burst of flavors. Garnished with fresh coriander, Dahi Bada is a delightful harmony of textures and tastes, making it an iconic choice for festive occasions or as a refreshingly cool appetizer. Serve it chilled for a satisfying treat that's both comforting and indulgent. Perfect for lovers of Indian street food, this recipe is a true celebration of flavors and traditions.
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 3 cups Oil (for frying)
- 2 cups Yogurt
- 2 teaspoons Sugar
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Chaat masala
- 4 tablespoons Tamarind chutney
- 4 tablespoons Green chutney
- 1 teaspoon Red chili powder
- 2 tablespoons Fresh coriander leaves (for garnishing)
- 6 cups Boiled water
Instructions
Wash the urad dal thoroughly and soak it in water for 4-6 hours or overnight.
Drain the water and grind the urad dal to a smooth paste using a blender. Add a few tablespoons of water if necessary.
Add salt and cumin seeds to the batter and whisk it vigorously for about 3-4 minutes to aerate and make it light and fluffy.
Heat oil in a deep frying pan over medium heat. Wet your hands and scoop out small portions of the batter, shaping them into round balls or slightly flattened shapes.
Carefully drop the batter into the hot oil and fry the vadas until golden brown and crispy on both sides. Remove and place on a paper towel to drain excess oil.
In a large bowl, mix 6 cups of boiled water with 1 teaspoon of salt. Add the fried vadas to the water and let them soak for about 20 minutes.
Meanwhile, whisk the yogurt in a bowl and add sugar to it. Adjust the consistency by adding a little water to make it pourable but not too thin.
Gently squeeze the soaked vadas to remove excess water and arrange them on a serving plate.
Pour the yogurt over the vadas, ensuring they are completely covered.
Drizzle tamarind chutney and green chutney over the yogurt-covered vadas.
Sprinkle roasted cumin powder, chaat masala, and red chili powder on top according to taste.
Garnish with fresh coriander leaves before serving. Serve chilled or at room temperature.
Nutrition Facts
Calories |
7469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 724.5 g | 929% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 3453 mg | 150% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 64.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1326 mg | 102% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3605 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
