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Prep 10 mins
Cook 10 mins
This is actually a traditional Indian (Hyderabad) recipe eaten as a snack or at high tea. We make these Dahi Badas especially during Iftaar in Ramadan. This is my Mom's recipe, it has a Hyderabadi touch!
For the badas (batter for the dumplings)
- 1 cup besan (chickpea flour)
- 1 pinch baking soda
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint leaf
- 1 -2 green chili, chopped
- 1⁄2 teaspoon red chili powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon garlic paste
- 1⁄8 teaspoon cumin powder
- 1⁄8 teaspoon coriander powder
- 1⁄8 teaspoon turmeric
- 1 tablespoon yoghurt
For the yoghurt
- 1 cup yoghurt
- 3⁄4 cup water
- 1⁄4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped of fresh mint
- 1 -2 chopped green chili
For Tampering (tadka)
- 1 teaspoon whole cumin seed
- 4 -5 fresh curry leaves
- 3 -4 dried red chilies
- 1⁄4 cup oil
- Mix all the ingredients for the batter (with water)and keep aside for 10-15 minutes.
- Mix the spices& herbs in the yoghurt; It should be of thin consistency.
- Heat oil in a frypan; Lightly drop the batter with a teaspoon or tablespoon depending upon your taste for the size.
- Deep fry to a medium golden brown and drop these into the yoghurt mixture, directly from the oil; Please be careful of the spatters while dropping the badas. Alternatively, you could drop the hot badas in salted water. Let them soak for 4-5 mins and press between the palms to take out excess water (please don't press too hard). And then transfer to the yoghurt mixture.
- Let them soak for 5-10 mins in the yoghurt mixture.
- Heat about a quarter cup oil and fry all the ingredients for 1-2 minutes; Be careful that they don't burn!
- Transfer this to the yoghurt mixture immediately and cover the lid.
- Your dahi badas are ready to enjoy!
I'm sorry but this was not enjoyed by those I served it to. They were very dissapointed and I was even more when my dad told me that just to keep my smile the rest of 'em said it was good[and I had guests y'day:((] The problem with this was that the gramflour still tasted raw inspite of my following your recipe. I did use 3/4 cup more of yoghurt and ginger paste as a substitute for chopped ginger. One more thing I'd like to point out is that Dahi Vadas are really not what this recipe is. This is something else. True and authentic Dahi Vadas use white urad dal and the vadas are shaped as fluffy balls and not flat like they turned out in this recipe. Very sorry but wont be making this ever again as it was a TOTAL disaster.