Introducing a quintessential Holi delight: Dahi Bada! Straight from the heart of Rajasthan, this dish holds a special place in Marwadi households, especially during the festive celebrations of Holi.
But what makes Dahi Bada truly stand out? As the summer heat rises, it’s the refreshing burst of flavours in every bite that steals the show. The creamy yogurt perfectly complements and balances the sweet, tangy, and salty notes, creating a delightful symphony for the taste buds.
Unlike the typical urad dal vadas, this Marwari style Dahi Bada is made with green moong, giving it a distinctive flavour and texture along with being light on the gut. So, if you’re craving something appetizing and refreshing this Holi, look no further!
| Course | Snacks / Main |
| Servings | 4 persons |
| Preparation Time | 15 minutes + 4 hours soak time |
| Cook Time | 20 – 25 minutes |
Ingredients for the Marwari Style Dahi Badas (for the Badas)
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|
| 1 cup | Green moong dal (with skin) |
| 1 | Water for soaking |
| 2” piece | Ginger |
| 3 – 4 | Green chilies |
| 1 tbsp | Coarsely ground dry red chilies |
| 1 tbsp | Aniseed (saunf), coarsely ground |
| 1 tbsp | Coriander seeds, crushed |
| ½ tsp | Hing (asafetida) powder |
| 1 tbsp | Jeera powder |
| ½ tsp | Haldi powder |
| 1 tbsp | Atta or besan |
| Salt to taste | |
| Oil for frying | |
Ingredients for the Dahi Bada
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|
| 1 cup | Yogurt, beaten |
| 1 tsp | Sugar |
| Black salt to taste | |
| Salt to taste | |
| 1 tsp | Red chili powder |
| 1 tsp | Jeera powder |
| 1 tbsp | Imli chutney |
| 1 tbsp | Green chutney |
| Green coriander leaves to garnish | |
Instructions for the Badas |
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| 1 | Rinse the dal well 3 – 4 times. Soak in water for 4 hours. After 4 hours, remove the green skin of the dal. Drain the water completely. |
| 2 | Add in the green chili and ginger and coarsely grind the dal. (It should have a rawa like consistency). |
| 3 | In a bowl, take the ground dal paste; add in the masalas mentioned along with either atta or besan. |
| 4 | Heat the oil in a kadhai. Now tie a muslin cloth tightly on a katori or steel glass. Wet your fingers and take about 1 tbsp paste and spread on the muslin cloth. Loosen the cloth and invert the dal paste on your hand and slowly slip it in hot oil. Fry the badas one at a time. They should fluff up in the centre. Fry until golden brown. Keep aside. Immerse them in a bowl of water to soften for 1 hour. |
| 5 | Now, for the yogurt mixture, add in sugar and whisk well. Ad in salt, black salt, jeera and red chili powder. Now remove the badas form the water, squeeze completely. Immerse them in yogurt mixture and chill for at least ½ hour. This helps badas to soak the yogurt mixture. |
| 6 | Before serving arrange them on a plate. Add more beaten yogurt on top. Add 1 tbsp thin imli chutney, 1 tbsp thin green chutney. Sprinkle with salt, jeera, red chili powder. Garnish with coriander leaves. Serve chilled. |
Notes:
1. Do not add water whilst grinding the dal. If the dal becomes too soft during grinding, add more besan and add ½ tbsp. cold ghee to it.
2. Before frying add 1 tbsp hot oil to bada mixture. It helps soften the badas.
3. Roll out thin badas on the muslin cloth. Be careful before sliding into hot oil. As the water and oil may result in bubbles.
