Mumbai street food · Vegetarian
Soft
Dahi Bade
Soft lentil dumplings soaked until tender and served with seasoned yoghurt, green chutney and sweet-tangy tamarind chutney.
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The recipe
Comforting, flavourful and made at home.
Roasted cumin and chilli powder add the finishing touch to these soft, chilled yoghurt dumplings.
Ingredients
Bade
- 1 cup urad dal
- 2–3 tbsp moong dal, optional
- 1 small piece ginger
- 1–2 green chillies
- Salt to taste
- Oil for deep frying
Yoghurt & topping
- 2 cups plain yoghurt, whisked
- 1–2 tbsp sugar, optional
- Green chutney
- Tamarind chutney
- Roasted cumin powder
- Red chilli powder
- Fresh coriander and pomegranate seeds
Method
- Soak the dal. Wash urad dal and soak in plenty of water for 4–5 hours. Drain completely.
- Make the batter. Grind to a smooth, fluffy batter with as little water as possible. Add ginger, chilli and salt, then whisk in air.
- Fry the bade. Drop small portions into medium-hot oil and fry until lightly golden. Drain on paper.
- Soak and soften. Soak fried bade in warm water for 15–20 minutes. Gently squeeze out excess water.
- Assemble. Rest bade in whisked yoghurt for at least 30 minutes. Drizzle with chutneys and sprinkle cumin, chilli, coriander and pomegranate.