Ingredients

• 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.