Dahibada

Dahibada Recipe - Vegetarian Indian Cuisine | Authentic & Delicious

Region / culture: India | Preparation time: 6 hours | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dahibada is a popular Indian street food that consists of deep-fried lentil dumplings soaked in yogurt and topped with various spices and chutneys. It is a delicious and refreshing dish that is perfect for hot summer days.

History

Dahibada has been a part of Indian cuisine for centuries and is believed to have originated in North India. It is a popular dish during festivals and special occasions, as well as a favorite snack for many people.

Ingredients

3 cups yogurt (curd)
1 cup Urad daal
1 tsp ginger-garlic paste
1 Chopped green chilli
1 tsp red chilli powder
1 tsp Roasted cumin powder
salt to taste
vegetable oil as required
Chopped green coriander leaves for garnishing
green chutney
tamarind chutney

How to prepare

Thoroughly wash the dal and soak it in water for about 5-6 hours.
Grind the dal in a mixer to make a smooth paste.
Add chopped green chilli, ginger-garlic paste, and salt to taste. Mix well.
Take a small bowl and cover its mouth with a wet cloth. Hold the cloth tightly from below to create a flat surface on top. Put 1 tbsp of urad dal paste on the top of the wet cloth and slightly flatten it with wet hands. Make a small hole in the center.
Slide this bada into the heated oil and deep fry until golden brown on medium heat. Similarly, make all the badas. You can fry 5-6 badas at a time depending on the size of your kadhai.
Once you are done with all the badas, put them in hot water for about 3-4 minutes so that they become soft.
Squeeze out the water by pressing the bada between the palms of your hands.
Churn yogurt and salt together until it becomes smooth.
Keep one cup of yogurt aside and add all the badas to the rest of the yogurt. Dahi badas are ready to serve.
For serving, place the dahi bada in a serving dish. Pour the yogurt (that was kept aside) on it. Sprinkle red chilli powder and roasted cumin powder.
Garnish with chopped coriander leaves and tamarind chutney.
Keep the rest of the tamarind chutney and green chutney in separate bowls on the side.

Variations

You can add chopped onions, tomatoes, and sev on top of the dahibada for added flavor and texture.
You can also add chaat masala and black salt for a tangy twist.

Cooking Tips & Tricks

Soaking the dal for at least 5-6 hours helps in making the batter smooth and easy to work with.

- Make sure to fry the bada on medium heat to ensure that they cook evenly and become crispy.

- Squeezing out the water from the bada before adding yogurt helps in absorbing the flavors better.

Serving Suggestions

Dahibada can be served as a snack or appetizer, or as a side dish with main meals. It pairs well with green chutney and tamarind chutney.

Cooking Techniques

Deep frying the bada until golden brown ensures that they are crispy on the outside and soft on the inside.

- Soaking the fried bada in hot water helps in making them soft and easy to absorb the yogurt.

Ingredient Substitutions

You can use moong dal or chana dal instead of urad dal for a different flavor and texture.

- You can use Greek yogurt instead of regular yogurt for a thicker consistency.

Make Ahead Tips

You can prepare the bada in advance and store them in an airtight container in the refrigerator. Just soak them in hot water before serving to make them soft.

Presentation Ideas

Serve dahibada in a shallow bowl with a generous amount of yogurt on top. Garnish with chopped coriander leaves, red chili powder, and roasted cumin powder for a colorful and flavorful presentation.

Pairing Recommendations

Dahibada pairs well with other Indian street foods like samosas, pakoras, and chaat. It also goes well with a refreshing glass of lassi or nimbu pani.

Storage and Reheating Instructions

Dahibada can be stored in the refrigerator for up to 2 days. Just reheat them in the microwave or on a skillet before serving.

Nutrition Information

Calories per serving

Each serving of dahibada contains approximately 200 calories.

Carbohydrates

Each serving of dahibada contains approximately 25 grams of carbohydrates.

Fats

Each serving of dahibada contains approximately 10 grams of fats.

Proteins

Each serving of dahibada contains approximately 8 grams of proteins.

Vitamins and minerals

Dahibada is a good source of calcium, vitamin C, and iron.

Alergens

Dahibada contains dairy and gluten (from the lentils), so it may not be suitable for individuals with lactose intolerance or gluten sensitivity.

Summary

Dahibada is a delicious and nutritious dish that is rich in proteins, fats, and carbohydrates. It is a great source of calcium and vitamin C.

Summary

Dahibada is a delicious and refreshing Indian street food that is perfect for hot summer days. It is easy to make and can be customized with different toppings and spices. Enjoy this flavorful dish with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a hot summer day, and I was visiting my friend Seema's house for lunch. As soon as I walked in, the aroma of spices and fried goodness hit me like a wave, making my mouth water instantly.

Seema's mother was in the kitchen, frying up these round, fluffy balls that looked like they were floating in a pool of creamy yogurt. I couldn't take my eyes off them as she expertly added the spices and herbs, creating a symphony of flavors that seemed to dance in the air.

I asked Seema's mother what she was making, and she smiled warmly at me before revealing that she was making Dahibada, a traditional Indian dish that is both savory and refreshing. She explained that the fluffy balls were made from lentils and spices, fried to perfection before being soaked in a creamy yogurt mixture. My mouth watered even more as she described the process, and I knew I had to learn how to make it myself.

Seema's mother was kind enough to share her recipe with me, and over the years, I have perfected it to suit my own tastes. I have added my own twists and turns to the recipe, making it my own while still staying true to the traditional flavors that I fell in love with that hot summer day at Seema's house.

To make Dahibada, you will need:

- 1 cup of urad dal (black lentils)

- 1/2 cup of moong dal (yellow lentils)

- 1 inch piece of ginger, grated

- 2 green chilies, finely chopped

- 1 teaspoon of cumin seeds

- 1/2 teaspoon of asafoetida

- Salt to taste

- Oil for frying

For the yogurt mixture:

- 2 cups of plain yogurt

- 1/2 teaspoon of roasted cumin powder

- 1/2 teaspoon of red chili powder

- Salt to taste

To begin, soak the urad dal and moong dal in water for at least 4 hours. Drain the water and grind the lentils into a smooth paste using very little water. Add the grated ginger, chopped green chilies, cumin seeds, asafoetida, and salt to the lentil paste, mixing well.

Heat oil in a deep pan for frying. Wet your hands and take a small portion of the lentil paste, shaping it into a small round ball. Gently drop the ball into the hot oil, frying it until it turns golden brown and crispy. Repeat this process with the remaining lentil paste, frying all the balls in batches.

Once the balls are fried, soak them in warm water for about 15 minutes to soften them slightly. Squeeze out the excess water and arrange the balls on a serving plate.

In a separate bowl, whisk the plain yogurt until smooth. Add the roasted cumin powder, red chili powder, and salt, mixing well to combine. Pour the yogurt mixture over the fried balls, making sure they are completely coated.

Garnish the Dahibada with some more roasted cumin powder and red chili powder, as well as some fresh coriander leaves. Serve chilled and enjoy the burst of flavors in every bite!

As I sit here writing this recipe down, I can't help but reminisce about that hot summer day at Seema's house, where I first learned how to make Dahibada. The flavors, the aromas, the memories all come flooding back to me, making me feel grateful for the friendships and experiences that have shaped my culinary journey.

I hope you enjoy making and eating this dish as much as I do. It is a perfect blend of savory and refreshing, making it a must-try for anyone looking to explore the vibrant and diverse world of Indian cuisine. Bon appétit!