Dahi Baday – Chickpea Flour Balls in Yogurt

Perhaps one of my favourite Iftaar snacks, for two reasons mainly: awesome taste, and quick preperation time. Make a batter with chickpea flour, deep fry the balls, then add them to yogurt, add a baghaar, and you are done! Simple as that.

Dahi Baday are just a different version of Dahi Wade. Dahi Wade are made with Urad Dal and Dahi Badey are make with Chickpea flour.

If you love Dahi ki Kadi, you will definitely enjoy Dahi Badey.

Dahi Baday – Chickpea Flour Balls in Yogurt

Ingredients:

Chickpea Flour/Gram flour/Besan – 1 cup
Baking Soda – a pinch
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Yogurt – 1 cup
Canola oil
Cilantro – 4 tbsp, finely chopped
For Baghaar/Tempering:
Mustard seeds – 1 tsp
Dried Red chillies – 2-3, each broken into pieces

Method:

1. In a bowl, add chickpea flour and pour in a little water to make a smooth batter. The batter should be thick and pourable in consistency but not thin. Add baking soda, red chilli powder, salt and turmeric powder to the batter and mix.
2. In a separate bowl ,whip yogurt with 1/2 cup of water until smooth. Season with salt and pour this yogurt mixture in a serving tray.
3. Heat oil to deep fry in a pan or kadai. (Never deep fry in a non stick pan). As soon as it is hot, drop spoonfuls of the batter into the hot oil and deep fry them on both sides until they are nicely golden brown in colour. Remove with a slotted spoon to a plate lined with paper towel. The baday are ready.
4. Drop them into yogurt mixture. Make sure that the baday are well coated with yoghurt.
5. Prepare tempering by heating the oil in a small pan and add the ingredients in the list. When the mustard seeds and dried red chillies splutter, pour the sizzling tempering over the baday in yogurt. Allow to soak for an hour after tempering. After an hour serve the baday on individual plates, garnish with chopped cilantro and sprinkle of chaat masala on each of the vada.

This recipe is my contribution to my very onw Hyderabadi Ramadan Food Festival 2012 (Season IV) that I hosting on my blog, and also to the Joy From Fasting ToFeasting – V that Lubna is hosting on her blog.

Luv,
Mona

Announcing ‘Hyderabadi Ramadan Food Festival 2012′ (Season IV)

The blessed month of Ramadan begins from tomorrow inshallah.

RAMADAN MUBARAK EVERYONE !!

May Allah(سبحانه وتعالى) accept our Siam (Fasting) and our Qiam (Taraweeh prayers). Ameen.

The last year during Ramadan, my baby girl was a tiny newborn, just six pounds in weight and like a minuscule. Mashallah she is now an active crawling baby who loves to keep her mama on her toes all the time. What an year it has been alhamdulillah. Motherhood has taught me a lot. The first and foremost thing is patience. A mothers job is most challenging, and so rewarding at the same time. Indeed Allah has given so much importance to a mother that it is said paradise lies under a mother’s feet ! Subhana Allah !!

With this it is yet again time for me to announce the Season IV of ‘The Hyderabadi Ramadan Food Festival 2012′ on my blog. May Allah SWT shower mercy upon us, make it easy for us all, bless and forgive us all inshallah, Ameen.

The logo for the event is as follows:

The rules of the event are listed below:

1. From now until Eid-ul-Fitr 2012, prepare traditional Hyderabadi recipes that are savored during Ramadan at both Iftaar and Suhur, and also at the day of Eid-ul-Fitr (snacks, curries, one-dish meals etc) and post about it on your blog.
2. There is no limit to the number of entries per person. You can even update old posts on your blog with a link to this announcement page in order to send me your entries. Please provide a link to this announcement page in your post and feel free to use the logo.
3. Send me your entries at zaiqaDOTmonaATgmailDOTcom with the following details:

  • Your name
  • Your blog name/title
  • Name of the entry
  • URL of your post
  • A photo of the recipe (300 pixels wide)

4. If you do not have a blog, you can still participate by emailing me the recipe, along with the other details mentioned above.
5. The last day to send me your entries is Eid-ul-Fitr 2012 which falls on August 20 2012 (depends on moon sighting)

Let us all celebrate Ramadan and share the traditional Hyderabadi delicacies especially prepared during this holy month with the world. I look forward to you entries and will post a round up in the first week of September 2012 right after the Eid-ul-Fitr inshallah.

To go through previous seasons of this event, please visit this page.

Also, Enjoy the RAMADAN SALE at my shop!!
Enter Coupon code RAMADAN10 to get 10% discount off everything from my store during the entire month of Ramadan (July 20 2012 to August 20 2012) !

Luv,
Mona