Dahi Bada
40 minutes
1306 reads
About Dahi Bada
Dahi Bada is the perfect summer treat, especially when kids are home for the holidays and eager for something delicious. Made with soft split black gram dumplings soaked in creamy curd and topped with sweet chutney and black salt, this dish is not only flavorful but also cooling and refreshing for hot days.
Curd acts as a natural digestive agent, making Dahi Bada a smart choice for parents who want to offer something both satisfying and gentle on little tummies. With its filling texture, this wholesome snack keeps kids full and happy, giving moms a well-deserved break from constant snack requests.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 1 cup Gram black, split, urad dal, urdh dal split black
- 1/4 cup Semolina suji
- 500 gm Yogurt curd
- 1 cup Chutney or tamarind tamarind, sweet
- 1 tsp Salt black
- 1 tsp Cumin jeera, roasted
- 1 tsp Coriander dhania, roasted
- 1/2 tsp Chili Powder red
- 10 gm Raisin raisen
- 1 cup Oil refined, for deep fry
- Cryspy Sew cryspy sew
Instructions
- Take a mixing bowl add urdh dal paste and semolina. Slowly add water and mix. Consistently will neither hard nor so thin. After mixing you will find it will float on water.
- Now fry the bada one by one in a deep pan.
- Take a bowl fill half with normal water and 1/4 tsp salt. Dip all the fried bada for 10 minutes.,
- Now take out from water and squeeze with both palm. Keep aside for serving.
- Take a serving plate place 2 bada add curd, sweet tamarind chutney, sprinkle with black salt, red chili powder, roasted cumin powder, roasted coriander powder and cyrspy sew.
Recipe Notes
Don’t keep the serving recipe for long time. Serve immediately otherwise taste will spoil.
Additional Tips
- For extra soft badas, soak them in warm water immediately after frying, then gently squeeze out excess water before immersing them in yogurt—this ensures the badas absorb the curd beautifully.
- If you prefer a lighter version, bake the badas in a paniyaram pan or air fryer instead of deep-frying them, reducing oil without compromising on taste or texture.
- Enhance the flavor and color by adding finely chopped fresh coriander and a sprinkle of pomegranate seeds on top just before serving for a festive, street-style presentation.
- Prepare the sweet chutney and yogurt mixture a day ahead; this allows the flavors to meld and makes assembly quicker when you’re ready to serve, especially for gatherings or parties.
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Recipe Nutrition
Calories: 593kcalCarbohydrates: 13gProtein: 6gFat: 59gSaturated Fat: 2gPolyunsaturated Fat: 17.1gMonounsaturated Fat: 34.2gSodium: 570mgSugar: 6g
Geeta Biswas
Articles: 919
3 Comments
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This looks so tasty! Thank you.
This looks incredible! I need to try it.
Looks so flavorful! Thanks for posting.