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Home Dish Kaali Maash ke Dahi Badey

Kaali Maash ke Dahi Badey

Name: How to cook Kaali Maash ke Dahi Badey - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Kaali Maash ke Dahi Badey

#cookpadindia #Ramadan #Iftaar Dahi Vade or Badey is a popular favourite of everyone from the City in Ramadan. In fact this one is similar to the Dahi Badey with plain split Urad Daal. The only difference being the use of dehusked split Kaali Maash or Black Gram Lentils or Kali Urad Chilka in this version of it. This is my innovative twist to this famous snack from Hyderabad. Made in Ramadan for Iftaar all over the City and even at the roadside eateries and hotels. These are equally delicious and desirable. These are light and airy soaking all the Yoghurt mix and just melts in your mouth. Enjoy these lip-smacking Dahi Vade as a Brunch or an evening snack on any given day with your loved ones and friends.

Ingredient

Food ration :

7-8 servings

Cooking time :

30-35 minutes

2 cups

dehusked split Black Gram

1 tsp

Salt

large chopped Onion

2-3

chopped Green Chillies

6-7

torn Curry Leaves

1 tsp

grated Ginger

1 kg

thick homemade Curd

1 tsp

Salt or to taste

small bunch chopped Coriander Leaves

2-3

chopped or slit Green Chillies

1 cup

water (optional)

2 tbsp

Oil

1 tsp

heaped Cumin seeds

2 sprigs

Curry Leaves

3-4

dry Red Chillies

Cooking instructions

* Step 1

Soak dal in enough water for at least two hours or more if possible. Grind it into a thick batter by adding little water. Add all the other ingredients mentioned for the batter. Meanwhile start frying the badey. You need to drop medium sized balls in hot oil. Fry until golden brown and done.

* Step 2

Simultaneously add all the ingredients mentioned under curd mix in a wide bowl. Add water as required. Do not make it watery. It should be semi thick so that the vade soaks it and tastes creamy and luscious. Green chillies can be adjusted accordingly.

* Step 3

Transfer the deep fried vade or badey immediately to the curd mixture. This is important as they will become spongy and fluffy by soaking in it. In this way they will be soft and supple. And just melts in your mouth.

* Step 4

The last and the final step is that of the tempering. Prepare it with all the ingredients mentioned under it. Add it to the wide bowl with curd and badey. Mix well but gently and it's all ready to be enjoyed. Yum!