Dahi bade
AI-drafted · awaiting admin review
Soft urad dal fritters soaked in water and served in chilled spiced curd with sweet and green chutneys, a Holi favourite in UP.
Region: Across Uttar PradeshOccasion: Holi; summer gatheringsTime: 1 hour + 4 hours soakingServes: 6Vegetarian
Ingredients
- 1 cup split urad dal, soaked 4 hours
- 1 tsp grated ginger, 1 green chilli, a pinch of hing, salt
- Oil for deep frying
- 3 cups thick curd, whisked with 2 tbsp sugar and salt
- 1 tsp roasted cumin powder, ½ tsp red chilli powder, black salt
- Sweet tamarind or saunth chutney, green chutney, coriander
Method
- Grind the dal with very little water into a thick, smooth batter. Beat it for 5 minutes until light and fluffy; add ginger, chilli, hing and salt.
- Drop spoonfuls into medium-hot oil and fry until golden.
- Put the hot bade straight into warm salted water and soak for 20 minutes.
- Squeeze each gently between your palms and arrange in a dish.
- Pour the chilled curd over, then top with chutneys, cumin, chilli, black salt and coriander. Chill before serving.
History
Dahi vada or dahi bade is an old North Indian dish; in UP it is made in large batches before Holi, as cooking stops for the day of colours.
Significance
A plate of dahi bade with gujiya and thandai is the classic Holi spread offered to visiting friends.