Imported from Instagram
Hyderabadi Dahi Bade
Soft, airy urad dal wadas soaked in seasoned yogurt and finished with a fragrant tempering of mustard seeds, cumin, dried red chilies, and turmeric. A traditional Ramadan and iftar dish described as light and comforting.
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Ingredients
- 1 cup urad dal (washed and soaked for 2 hours)
- 1 cup yogurt
- salt (to taste, for the yogurt)
- cilantro (chopped, some for the yogurt)
- green chilies (2–3, chopped)
- cilantro (chopped, some for the urad dal batter)
- salt (to taste, for the batter)
- 0.25 tsp baking soda
- oil (for frying the wadas)
- 4 tbsp oil (for the tempering)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- dried red chilies (2–3)
- turmeric powder (a pinch)
- cilantro (chopped, for topping)
Steps
- 1
Wash the urad dal and soak it for 2 hours.
- 2
Place the yogurt in a bowl and whisk it well until smooth.
- 3
Add salt to taste and some chopped cilantro to the yogurt, then mix.
- 4
After the dal has soaked, grind it into a fine paste.
- 5
Whisk the ground dal in one direction until the batter becomes airy.
- 6
Add the chopped green chilies, some chopped cilantro, salt to taste, and baking soda to the dal batter. Mix well.
- 7
Fry small wadas in oil until cooked. The source does not specify the frying temperature, cooking time, or exact frying method.
- 8
Drop the fried wadas into the seasoned yogurt and leave them for 5 minutes so they can soak up the yogurt.
- 9
Heat 4 tablespoons of oil in a pan.
- 10
Add the mustard seeds, cumin seeds, and dried red chilies to the pan.
- 11
Turn off the flame, add a pinch of turmeric powder, and mix the tempering well.
- 12
Add the tempering to the bowl of wadas and mix well.
- 13
Top with chopped cilantro and serve.
Notes
The source does not specify the amount of frying oil, the frying temperature or duration, the number of wadas, or detailed doneness cues. It spells the dish name as “Dahi Bade” and also references wadas.
Nutrition per serving
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