Lucknowi Dahi Bade
Lucknowi Dahi Bade
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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
oil for deep frying
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
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.
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