Dahi Bade | Kalmi Bade Recipe

Dahi Bade | Kalmi Bade

  • Prep Time
    720 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Dahi Bade | Kalmi Bade is a popular North Indian food.

Dahi Bade | Kalmi Bade is a deep-fried moong dal and Chola dal vadas served with curd and spices. It is a spicy, sweet, and tangy snack. Moreover, this dish is an extremely popular and tasty street food. Curd based snacks are always liked by kids as well as elders. In addition, you can prepare this mouth melting dish at your home very easily. So, try to make this recipe and share your feedback with us.

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This recipe was prepared by a lovely Mom: Mamta Dangayach From Rajasthan

Tips and Suggestions by a Mom Chef:

  • The ratio of moong dal and Chola dal should be 1:1/2.
  • To make the vada soft, the soaked dal should be ground to a coarse/dardara paste,
  • The Chola dal is optional.
  • Urad dal can be used instead of Chola dal.
  • The asafoetida should be added in a little water and then added to the batter.
  • The vada should be placed in hot oil with the flame kept low, then fried with the flame kept high.
  • To make the vadas soft, they should be soaked in salty water.

For more such exciting recipes like Dahi Bade | Kalmi Bade, please click on the following links:

  1. Dahi Phulki | Besan Ke Dahi Bade
  2. Mix Veg Moong Dal Chilla
  3. Instant Dahi Bade

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  • Recipe
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Ingredients

  • Yellow gram / Moong dal - 1 Cup
  • Split cow peas / Chola dal - 1/2 Cup
  • Water - As required
  • Red chili powder / Lal mirchi powder - 1 Teaspoon
  • Salt - As per taste
  • Fennel seeds / Saunf - 1 Teaspoon
  • All spice mix powder / Garam masala - 1/2 Teaspoon
  • Ginger / Adrakh - 1 Inch grated
  • Green chili / Hari mirchi - 2 Finely chopped
  • Asafoetida / Hing - 1 Teaspoon
  • FOR CURD :
  • Curd / Dahi - 2 Cups
  • Red chili powder / Lal mirchi powder - 1 Teaspoon
  • Salt - As per taste
  • Roasted cumin seeds powder / Jeera powder - 1 Teaspoon
  • Powdered sugar - 2 Tablespoon
  • Coriander leaves / Hara dhaniya - A handfull
  • Green chutney - 1 Teaspoon

Instructions

  1. Wash and soak moong dal and chola dal for 5 to 6 hours. Add water gradually and grind it to a medium thick coarse/dardara paste.
  2. Transfer it into a bowl. Add red chilli powder, salt, fennel seeds, all spice mix powder, ginger, and green chilli. Add asafoetida in a little water and then add it to the batter. Mix well.
  3. Meanwhile, heat oil in a pan.
  4. Now take a wet muslin cloth. Take a small portion of batter on the wet cloth and spread it with fingers. Then, with a wet palm, slowly place it into the hot oil.
  5. While adding vada into the hot oil keep the flame low, then fry it on a high flame.
  6. Fry it for 5 to 7 minutes till it turns brown. Once it is done take it out on a paper napkin and let it cool down for 10 minutes.
  7. Take water in a bowl. Add salt and mix well. After 10 minutes soak all the vadas for 2 to 3 hours in the salty water.
  8. After 2 to 3 hours, take them out and squeeze out the excess water from them. Set aside.
  9. PREPARING CURD :
  10. Take curd in a cloth. Hang it for 2 hours and remove all the water. Then transfer it to a bowl. Beat it well and then add red chilli powder, salt, roasted cumin seed powder, and powdered sugar. Mix well.
  11. Arrange the prepared vada into a serving bowl. Pour curd on it. Sprinkle red chilli powder, and roasted cumin seed powder.
  12. Garnish it with coriander leaves and green chutney.
  13. 'Dahi Bade | Kalmi Bade' is ready to be served.

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