Tagore-Inspired Jackfruit Dahi Bada: A South Indian Twist
45 minutes
668 reads
About Tagore-Inspired Jackfruit Dahi Bada: A South Indian Twist
Craving a flavor adventure? Discover a unique South Indian twist on Dahi Bada with this Tagore-inspired recipe, featuring crispy jackfruit and moong dal fritters.Imagine tender jackfruit and lentil blended with aromatic spices, fried to golden perfection, and then bathed in creamy, tangy yogurt.This symphony of sweet, tangy, and spicy flavors, finished with a fragrant tempering of mustard seeds, curry leaves, and red chili, is the perfect snack or brunch.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Bada Ingredients
- 1 cup Mung Bean yellow
- 1/2 cup Jackfruit boiled, shredded
- 1/2 tsp Cumin Seeds roasted
- 1 tbsp Mango Sauce raw
- 1 pinch Asafoetida hing
- 1 cup Oil for frying
Tempering & Yogurt
- 1 cup Yogurt
- 1/2 tsp Mustard Seeds
- 2 Chillies dried, red, whole
- 2 Curry Leaves
- 1 tbsp Oil for tempering
Instructions
- Boil the jackfruit pieces until tender. Strain and shred the jackfruit, setting aside any excess water.
- In a bowl, combine the moong dal, a pinch of salt, and roasted cumin seeds. Grind this mixture into a smooth paste.
- Add the shredded jackfruit and raw mango sauce to the moong dal paste. Mix thoroughly until well combined.
- Heat the oil for frying in a deep pan or wok. Once hot, take small portions of the batter and shape them into flattened patties using your palm and thumb.
- Gently slide the shaped badas into the hot oil. Fry until they turn golden brown and crispy, flipping them halfway through to ensure even cooking.
- Remove the fried badas from the oil and place them on a plate lined with paper towels to absorb excess oil.
- In a separate pan, heat the oil for tempering. Add the dried red chilies, mustard seeds, and asafoetida. Once the mustard seeds splutter, add the curry leaves.
- Immediately pour the hot tempering over the yogurt. This helps infuse the yogurt with the aromatic flavors.
- Arrange the fried badas on a serving plate. Pour the tempered yogurt over the badas. Garnish with a sprinkle of roasted cumin seeds (optional).
Recipe Notes
Good To Know
- Mango sauce is made with green chilies, raw mango, curry leaves, and salt.
- For extra texture and flavor, fold finely chopped ripe mango into the curd before assembling the dish.
- For a vegan version, substitute the curd with coconut yogurt and use plant-based oil for tempering.
- To keep the badas crunchy, briefly drain them on a kitchen towel after frying and dip them in curd just before serving.
- Garnish with roasted seeds (like pumpkin or sunflower) just before serving for added crunch and nutrients.
Expert Tips
- Adjust the amount of green chilies in the mango sauce to control the spice level according to your preference.
- If using frozen jackfruit, ensure it's thoroughly thawed and drained before using to prevent a watery dish.
- Don't over-soak the badas in the curd, as this can make them soggy. A quick dip right before serving is ideal.
Storage Instructions
- Store leftover jackfruit dish in an airtight container in the refrigerator for up to 2 days.
- The badas may lose some of their crispness upon storage, so it's best to consume them fresh.
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Recipe Nutrition
Calories: 1376kcalCarbohydrates: 66gProtein: 28gFat: 115gSaturated Fat: 18gPolyunsaturated Fat: 29.1gMonounsaturated Fat: 58.2gFiber: 15gSugar: 8g
Geeta Biswas
Articles: 919
3 Comments
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Looks so good! Can’t wait to try it.
This looks so appealing! Thanks for sharing.
This is amazing! Excited to make it.