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Tuesday, December 2, 2008

Dahi bade with Tamarind Chutney


  • Sabut urad dal (black lentils) - 1 cup
  • Yellow moong dal (split green gram) - 1/4 cup
  • Cumin seeds - 1 tsp
  • Yogurt (dahi) - 2 1/2 cup
  • Roasted cumin powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Rock salt (kala namak) - 1 tsp
  • Sugar powder - 1/2 tsp
  • Chopped coriander leaves - 3 tbsp
  • Tamarind chutney
  • Salt to taste
  • Oil for frying


  • First of all wash the dal thoroughly and soak it in cold water overnight.
  • Grind the soaked dal to a smooth paste the next day, adding very little amount of water if necessary.
  • Now mix 1/2 teaspoon salt, 1/2 teaspoon cumin seeds into the batter.
  • Now take a muslin cloth and cover a small round utensil with the cloth and hold it tightly from underneath so that the top side of the
  • utensil is tightly covered with the cloth giving a flat and firm platform for making bade.
  • Now heat oil in a frying pan. Take 1 tablespoon of the batter and make a round dumpling on top of this covered utensil with one hand
  • and hold the cloth from below tightly with the other.
  • Drop round dumplings in the oil and fry until light golden brown.
  • Now remove it and drain it on absorbent paper.
  • Soak bade in salty water for 5 minutes, drain and squeeze out the water between the palms of your hand.
  • Whisk the yogurt well with rock salt, sugar and salt.
  • To serve, place the bade on a plate and cover it with yogurt.
  • Add tamarind chutney over it.
  • Sprinkle red chilli powder, cumin powder.
  • Garnish with coriander leaves and serve it chilled.


Tamarind Chutney


  • Tamarind (Imli) - 200gms
  • Jaggery (Gur) - 300gms (grated)
  • Roasted cumin (Jeera) Powder - 2 tsp
  • Red chili powder - 2 tsp
  • Salt
  • Black salt - 1 tsp
  • Garam masala - 1 tsp

  • First add 5 cups of water to tamarind and bring it to the flame and cook for 10 minutes.
  • Strain it and add jaggery, chilli powder, cumin powder, salt, garam masala to it and mix it well.
  • Now cook it again on medium flame till jaggery dissolves completely and the chutney gets semi thick.
  • Take out the pulp from the tamarind mixture.
  • This Chutney thickens more on cooling so check for consistency when using.
  • Now you can also store it and can also use it for different purposes.