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Dahi Bada

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Posted on 2009-10-09

More in Diwali:

 Badam (Almond) Barfi
 Wheat Laddu

Dahi Bada 3050 views
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Although a "cold savory", Dahi Bada is a "hot" favorite across India and in every household for Diwali.


For the Badas:
Urad dal (type of lentils): 1 cup
Salt: to taste
Oil: for deep frying

For the Dahi (yogurt):
Dahi: 1 kg
Ginger: 1/2 tsp grated
Coriander leaves: a bunch- finely chopped
Green Chilies: 1-2
Roasted Jeera (Cumin) powder: 2 tsp
Red chili powder: to taste
Salt: to taste


Directions for Badas:

Clean, wash and soak the dal (lentils) overnight.

Drain the dal and grind it into a smooth paste with the help of a little water.

Hang the paste in a muslin cloth for sometime (1/2 an hour or so) to drain the excess water.

Add salt to taste.

Heat oil in a frying pan and drop spoonfuls of the batter and deep fry till golden brown.

Take out the badas and immerse them in cold water for 2-3 minutes.

Next take them out of the water, squeeze out the water from the badas with a light hand, taking care not to crumble the badas. Keep aside.

Directions for the Dahi:

Blend the dahi (yogurt) with a little water till smooth.

Chill it for an hour in the refrigerator.

Add salt, red chili powder and roasted cumin powder.

Author Comments

Arrange the badas in a deep dish and pour the dahi over them. Garnish with chopped coriander leaves. Serve chilled.

Although it is a ‘cold’ savory’, Dahi Bada is a ‘hot’ favorite across India and is had in every household for Diwali. It is a type of lentil dumpling



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