Saturday, July 27, 2013

Urad Daal Dahi Baday are prepared by soaking deep fried white lentil dumplings in tempered yogurt. These Dahi Baday are a very tasty snack and are perfect for Iftar. They simply melt in your mouth.

Here is the recipe..

Serves -2

Ingredients :

For Baday:
White Lentil (Urad Daal) - 1/2 cup
Ginger garlic Paste - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Baking Powder a pinch
Salt to Taste
Water very little
Oil for Deep Frying

For Dahi:
Yogurt - 1.5 cups
Ginger Garlic Paste - 1/4 Teaspoon
Salt as per taste
Water as required

For tadka / bagaar:
Oil - 1 Tablespoon
Dried Whole red chilli - 2
Cumin Seeds - 1/4 Teaspoon
Curry Leaves - 6-8
Turmeric Powder - 1/4 Teaspoon

1. Wash and soak the Urad Daal for 5-6 hours.
2. In a mixer, grind the urad daal to a fine batter with very little water. 
3. Remove the batter to a bowl. Add ginger garlic paste, red chilli powder, baking powder, salt and mix well.
4. Keep this aside for 15 minutes.
5. Next prepare the dahi. In a bowl, add the yogurt. Make sure the yogurt is not sour.
6. Add the ginger garlic paste and salt and mix well with a spoon or a whip.
7. Add some water if you want to make it a bit thin or leave it as is. Do not make the yogurt too thick or too thin. It should nicely coat the baday.
8. Dahi is ready. Transfer it to a serving bowl.
9. Take water in a bowl to soak the baday after frying and before dropping them in to dahi.
10. Heat oil for deep frying. Mix the batter well and drop tablespoon fulls of batter making sure not to crowd the oil. You can also drop the baday in oil using damp hands.
11. Do not worry a lot about maintaining a shape. They will taste just fine.
12. Deep fry the baday and remove them from the oil when they turn golden and drop them in to the bowl of water.
13. Repeat the process with the remaining batter.
14.  Let all the baday soak in the water till you finish frying all the baday.
15. Continue to soak for 10-15 more minutes.
16. Remove the baday from the water and gently press them with your fingers to squeeze the water and drop them into the dahi.
17. Take a small pan and place it on low flame.
18. Carefully add a tablespoon of hot frying oil to the pan.
19. Add the dried red chillies followed by cumin seeds.
20. Add the curry leaves when the cumin seeds start turning brown.
21. Turn off the flame when the curry leaves start changing color.
22. Add the turmeric powder to this and give a quick stir.
23. Drop it all over the dahi spreading evenly.

Enjoy Dahi Baday.

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