Lucknowi Dahi Bade

Recipe by
Total Time:
30-45 minutes
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 1/2 cup (175 g) - split black gram, without skin
  • 1/2 cup (100 g) - split green gram, without skin
  • 1.5 tsp - lukewarm water and 1 tsp - salt, mixed together
  • 1 tsp - chilli powder
  • 1/2 tsp - ground coriander
  • 1 tsp - cumin seeds, roasted and ground
  • 1.5 level tsp - salt
  • tamarind chutney
  • oil for deep frying
  • For Stuffing:
  • 25 g - raisins, soaked and chopped
  • 3 - green chillies, seeded and chopped
  • 1 - medium onion, grated
  • 4 tbsp - fresh ginger, finely grated
  • 3 tbsp - coriander leaves, finely chopped
  • For Garnishing:
  • 2 tbsp - fresh coriander leaves, finely chopped
  • For Yoghurt Mix:
  • 2 cups (500 ml) - plain yoghurt
  • 2/3 cup (150 ml) - water
  • 1 level tsp - chilli powder
  • 1/2 level tsp - freshly ground pepper
  • 1 level tsp - cumin seeds, roasted and ground
  • 1 level tsp - salt
  • 1.5 level tsp - sugar

How to Make Lucknowi Dahi Bade

  • Soak daals (lentils) overnight.
  • Wash next day thoroughly.
  • Place daals in a blender and grind to a paste, adding a little water at a time to ease the grinding.
  • Drop 1 tsp of the paste into a bowl of cold water to test if the taste is of the right consistency.
  • It should rise to the surface.
  • Add salt and chilli powder to the daal paste and beat well.
  • Make tamarind chutney and chill.
  • Beat yoghurt, water, sugar and salt and chill slightly.
  • Heat oil in a deep frying pan.
  • Place a piece of wet cotton cloth on a hard surface.
  • Keep a bowl of cold water nearby.
  • Place a tbsp of the daal paste on the wet cloth.
  • Wet your fingers and pat it to a round shape.
  • Place 1 tsp of the stuffing in the center.
  • Now tilt the cloth and fold the paste in half over it.
  • Cover the stuffing completely.
  • Again wet your fingers and place over the bada and carefully rise away the stuffed bada.
  • Repeat with the remaining paste one by one.
  • Carefully, lower the badas, a few at a time, into the hot oil.
  • Fry to a golden color turning once or twice.
  • Remove from oil and keep on a kitchen paper for one minute, then put the salted water.
  • When the badas sink and remain at the bottom, take them out one by one and press gently between your palms to squeeze out the water.
  • Dip them in the yoghurt mix for 5 minutes and place them in a deep serving dish, keep in a cool place.
  • Ten minutes before serving, spoon the remaining yoghurt sauce over the badas and then gently spoon the tamarind chutney over it.
  • Sprinkle chilli powder, roasted and ground cumin powder, and coriander leaves.