Hyderabadi Dahi Badey

Name: Hyderabadi Dahi Badey
Total time: 2400 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 2 cups Black Gram or Urad Daal (soaked overnight); 1 tsp Salt; 3-4 chopped Green Chillies; 2 sprigs torn Curry Leaves; 1 small bunch chopped Coriander Leaves; 1 " grated Ginger; 1 chopped Onion; 800 gm Yoghurt or Curd; 1 tsp Salt or to taste; 1 cup water; 3-4 tbsp chopped Coriander Leaves; 3-4 chopped Green Chillies (optional); 2-3 tbsp Oil; 2 tsp Cumin Seeds; 5-6 dry Red Chillies; 2 sprigs Curry Leaves

ZMA @zesty5

#holi24
#cookpadindia
#Ramadan
#Iftaar
#curd
Dahi Vade or Badey is a popular favourite of everyone from the City in Ramadan. This one is done with plain split Black Gram or White Lentils or Urad Daal. Made in Ramadan for Iftaar all over the City even at the roadside eateries and hotels. These are delicious and desirable. And are light and airy soaking in all the Yoghurt mix and just melts in your mouth. Enjoy these lip-smacking Dahi Badey or Vade as a healthy Brunch or an evening snack on any given day with your loved ones and friends.

The White Lentils make a big difference to the overall look of the dish. It is more creamier and flavourful. The taste also has a uniqueness to it. All in all these split husked Black Gram Lentils are a great option for the Dahi Vade. These are also made with Gram flour or Besan as well. But those made with Black Gram or Maash ki Daal are always a hit. They are such a wonderful sight to look at. Beautiful looking and absolutely flavourful plus delightfully delicious.

Happy Hyderabadi Cooking Everyone!
Enjoy Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking Everyone!
Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

8-10 servings

2 cupsBlack Gram or Urad Daal (soaked overnight)
1 tspSalt
3-4chopped Green Chillies
2 sprigstorn Curry Leaves
1small bunch chopped Coriander Leaves
1" grated Ginger
1chopped Onion
FOR THE YOGHURT MIX -
800 gmYoghurt or Curd
1 tspSalt or to taste
1 cupwater
3-4 tbspchopped Coriander Leaves
3-4chopped Green Chillies (optional)
FOR THE TEMPERING-
2-3 tbspOil
2 tspCumin Seeds
5-6dry Red Chillies
2 sprigsCurry Leaves

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Steps

35-40 minutes

1

Grind the Lentils using as little water as possible. Add all the ingredients mentioned to it. Mix well and fry small balls of the thick batter until golden brown and crisp.

Kaali Maash ke Dahi Badey
2

Keep the yoghurt mix ready by adding all to a container. Add the vadas to this mix as you fry so that they are soaked well and are soft and spongy.

Hyderabadi Besan Ke Dahi Badey
3

You can add little water to the yoghurt if it is too thick and beat well. Don't add much. Add these pakoras into the yoghurt mix as they get fried directly. There is absolutely no need of soaking them in water. They will be super soft without doing that as urad daal is used here for making them. It is required only for those made with gram flour.
4

Do not soak these vadas in water before adding to the yoghurt mix. I suggest you all not to do that. These vadas are cotton soft on their own as these are made from dhuli urad daal. Enjoy these melt in mouth dahi badey recipe from Hyderabad, iam sure you all will love it.
5

Prepare the tempering and add it to the yoghurt mix. Give it a nice mix with light hands so that the vadas don't break up. Serve them immediately or at Iftaar. Enjoy!

Medu Vada Dahi Badey
6

These can be enjoyed cold also. Refrigerate them and eat as per one's choice and preference. Both the ways, they taste truly mindblowing and delicious. The crunch of the tempering added makes them a treat to the tastebuds.

Dahi Badey with Leeks

Linked Recipes

Kaali Maash ke Dahi Badey

Hyderabadi Besan Ke Dahi Badey

Medu Vada Dahi Badey

Dahi Badey with Leeks

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Cooksnaps

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ZMA @zesty5

on March 27, 2024 00:41

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.