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
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July 25th, 2012 at 10:12 pm
Looks really yummy and tasty…
July 25th, 2012 at 10:35 pm
Yummy ! I make it the same way but we usually call it dahi ki phulki. We call the ones made from urad(mash) dal as dahi baday.
WaAlaiKumAsSalaam Sadaf, JazakAllah Khair for sharing it.
July 25th, 2012 at 11:59 pm
Looks super delicious and perfect.. thanks for sharing
Indian Cuisine
July 26th, 2012 at 10:16 am
Mona,
I actually have a question. Why shouldn’t we fry in a non-stick pan? I always do that. Please clarify.
Thank You
Af, Teflon, is not made for deep frying purpose. The chemicals that leach into the food especially when we deep fry using teflon coated pans are harmful to health.
July 26th, 2012 at 6:51 pm
An iftar in Hyderabadi household is not complete wihout this. I usually add green chilli and cilantro paste to the yogurt with a pinch of ginger garlic paste. The badey are made in the same way.
Thanks for sharing this amazing recipe.
Khalida, Even I usually add green chilli and cilantro paste to yogurt, but add ing ginger garlic paste to yogurt is new to me. JazakAllah Khair for sharing.
July 27th, 2012 at 1:09 pm
Ramadan Mubarak to you and your family! Thank you so much for these recipes especially the hydarabadi ones, makes my hydarabadi husband happy all the time:-)
July 29th, 2012 at 6:37 am
asalamalikum mona thanks for sharing this mouth watering recipe. I wanna tell u that i’m very thankfull to you for all the hyderabadi recipes it really helps my married life to improve alot! my husband love hyderabadi food and as i was just 16 at the time of my marraige i cannot cook properly n u know how conscious in food are pakka hyderabadi’s so the things which may be my mother did’t taught me you did it in wonderfull way… once again thank you very much!!
WaAlaiKumAsSalaam Sara, JazakAllah Khair for the very lovely words.
July 29th, 2012 at 4:12 pm
Asalamualikum Mona.
Why do many people put the badays in water after frying..so that it becomes sofft from inside?
Is it correct…plz tell
WaAlaiKumAsSalaam Juveria. Soaking the wadas in water before you add them to yogurt makes them softer.
July 30th, 2012 at 12:09 pm
Dahi Baday are mouthwatering..perfect iftari item!
July 31st, 2012 at 5:32 am
u r killing me mona………………
August 1st, 2012 at 12:44 am
Dear mona
i follow your blog regularly and recently saw another hyderabadi blog. this person copied one of your recipes word to word although did not put in the picture. it is the recipe for chawal ki kheer. the website is
http://mazheruddin.blogspot.in/2010/05/chawal-ki-kheer-rice-pudding.html
i do not know if this is the only recipe which has been copied. i was so disgusted with the person that i did not want to read the blog further.
August 6th, 2012 at 7:13 pm
Assalamu alaikum… just came across your blog… your recipes are awesome and dahi baday looks delicious… will try your hyderabadi recipes soon…
Ramadan Mubarak
August 10th, 2012 at 4:47 am
looks mouth watering, nice recipe Mona
August 14th, 2012 at 3:45 am
Hey mona i make some kind of dahi badays n i absolutely love it. I give baghar with red chillies, curry leaves and lots of cumins seeds…. It tastes out of the world. I also add lil sugar n salt to the curd so it balances the sourness. My fav for iftars or anyday.
October 1st, 2012 at 3:18 pm
Assalamallaikum Mona
I actually was going through and making your “Tomaton ka kut” recipe and noticed some else has lifted a lot of your exact same sentences from that recipe and written their “own” recipe by adding fenugreek seeds and tamarind.
(this is the link
http://nidhiraizada.blogspot.com/2009/03/tomato-ka-kut-hyderabadi-tomato-curry.html