This is a favorite indian delicacy, very easily found in almost all indian food joints in the month of Ramadaan. It is a dish consisting of fried gramflour balls soaked in yogurt.
Ingredients:
for the batter:
1 cup gramflour (besan)
1 tsp ginger and garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp chopped cilantro/coriander leaves
1 1/2 tbsp baking powder
1 tsp salt or more according to taste
oil for frying
for the liquid yogurt:
400gms yogurt
1 tbsp ginger and garlic paste
1 tbsp chopped cilantro/coriander leaves
for tadka/seasoning:
1 tsp mustard seeds (rye)
3 or 4 dried red chillies
2 tbsp oil
Method:
In a deep serving bowl, add the yogurt, ginger garlic paste, salt and chopped coriander. Now dissolve the yogurt with water about 2 cups or more till you get the right consistency. The right consistency is neither too watery or nor too thick. It should be well enough to soak the fried gramflour balls in. Keep aside.
Now for the batter, in another bowl, add all the ingredients except the oil and dilute with a little water. The batter should not be watery, it should be thick but smooth. To check if the consistency is right, take a tbsp and dip it into the batter, lift up and slowly pour it back in, if the batter slides slowly and smoothly of the tbsp then its the right consistency, INSHAALLAH.
Now in a shallow frying pan, heat oil to deep fry the balls. *Take 1 tbsp batter and slowly pour the batter into the heated oil till it forms a small 1 inch circle**, repeat from * to ** beside the former circle. Leave some gap in between so that the gramflour balls don't stick together. Flip with the help of a knife or spatula. Be careful with the oil. A batch of atleast five gramflour balls can be fried at one time. The gramflour balls will puff if they are made right. Fry the balls till golden brown on both sides and add them directly to the prepared liquid yogurt. Don't overfill the liquid yogurt. The extra fried gramflour balls can be eaten even without being soaked. Now for the tadka/seasoning, in a small pan, heat 2 tbsp oil, crackle the mustard seeds and then add the dried red chillies. Remove from heat as soon as the chillies change colour and add directly over the prepared dahi bade and serve.
More easy Iftar recipes at easy Iftar recipe
Ingredients:
for the batter:
1 cup gramflour (besan)
1 tsp ginger and garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 tbsp chopped cilantro/coriander leaves
1 1/2 tbsp baking powder
1 tsp salt or more according to taste
oil for frying
for the liquid yogurt:
400gms yogurt
1 tbsp ginger and garlic paste
1 tbsp chopped cilantro/coriander leaves
for tadka/seasoning:
1 tsp mustard seeds (rye)
3 or 4 dried red chillies
2 tbsp oil
Method:
In a deep serving bowl, add the yogurt, ginger garlic paste, salt and chopped coriander. Now dissolve the yogurt with water about 2 cups or more till you get the right consistency. The right consistency is neither too watery or nor too thick. It should be well enough to soak the fried gramflour balls in. Keep aside.
Now for the batter, in another bowl, add all the ingredients except the oil and dilute with a little water. The batter should not be watery, it should be thick but smooth. To check if the consistency is right, take a tbsp and dip it into the batter, lift up and slowly pour it back in, if the batter slides slowly and smoothly of the tbsp then its the right consistency, INSHAALLAH.
Now in a shallow frying pan, heat oil to deep fry the balls. *Take 1 tbsp batter and slowly pour the batter into the heated oil till it forms a small 1 inch circle**, repeat from * to ** beside the former circle. Leave some gap in between so that the gramflour balls don't stick together. Flip with the help of a knife or spatula. Be careful with the oil. A batch of atleast five gramflour balls can be fried at one time. The gramflour balls will puff if they are made right. Fry the balls till golden brown on both sides and add them directly to the prepared liquid yogurt. Don't overfill the liquid yogurt. The extra fried gramflour balls can be eaten even without being soaked. Now for the tadka/seasoning, in a small pan, heat 2 tbsp oil, crackle the mustard seeds and then add the dried red chillies. Remove from heat as soon as the chillies change colour and add directly over the prepared dahi bade and serve.
More easy Iftar recipes at easy Iftar recipe
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