8th Iftari Ramadan Day 8 Dahi Baray recipe

Ingredients

• 1 cup Besan (sifted)
• 1/2 teaspoon Salt
• 1/4 teaspoon Baking Soda
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 1/2 cup Water (adjust to make a thick batter)
• 2 cups Vegetable Oil (for deep frying)
• 2 cups Plain Yogurt (unsweetened, whisked smooth)
• 2 tablespoons Granulated Sugar
• 1/4 cup Boondi (soaked in water for 5 minutes, then drained)
• 1/2 cup Boiled Chickpeas (coarsely mashed)
• 1/2 cup Boiled Potato (diced small)
• 1 teaspoon Green Chili (finely chopped)
• 1/4 cup Tomato (finely chopped)
• 1/4 cup Onion (finely chopped)
• 1 teaspoon Chaat Masala
• 1/4 cup Tamarind Chutney (store‑bought or homemade)
• 10 pieces Papri (broken into bite‑size shards)

Instructions

1. Prepare the Batter

   In a mixing bowl, sift 1 cup besan, add 1/2 tsp salt, 1/4 tsp baking soda and 2 tbsp chopped coriander. Gradually whisk in 1/2 cup water to form a thick, smooth batter.

   Time: PT10M

2. Heat Oil

   Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until a small drop of batter sizzles and rises to the surface (about 180°C).

   Time: PT5M

   Temperature: 180°C

3. Fry the Badas

   Drop spoonfuls of batter into the hot oil, forming small round discs. Fry until golden brown and puffed, about 2‑3 minutes per side. Remove with a slotted spoon and place on a plate lined with paper towels.

   Time: PT10M

   Temperature: 180°C

4. Soak Fried Badas

   Immediately transfer the hot bhallas into a shallow bowl of lukewarm water. Let them sit for 2‑3 minutes to absorb water, then gently squeeze to remove excess moisture.

   Time: PT5M

5. Prepare Sweet Yogurt

   In a small bowl, whisk together 2 cups plain yogurt and 2 tbsp granulated sugar until smooth and slightly sweet.

   Time: PT3M

6. Prepare Toppings

   Finely chop onion, tomato, green chili and coriander leaves. In a separate bowl, combine the chopped veggies, 1/2 cup boiled chickpeas, 1/2 cup boiled potato cubes, soaked boondi (drained), and 1 tsp chaat masala. Mix gently.

   Time: PT7M

7. Assemble the Dahi Bada

   Place the soaked bhallas on a serving platter. Spoon the sweet yogurt evenly over each bhalla, covering them completely. Sprinkle the prepared topping mixture over the yogurt. Drizzle 1/4 cup tamarind chutney in a zig‑zag pattern. Finally, crush papri pieces over the top and sprinkle a pinch more chaat masala.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

30g

Fat

10g

Fiber

3g