8th Iftari Ramadan Day 8 Dahi Baray recipe
8th Iftari Ramadan Day 8 Dahi Baray recipe is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Remedies with Khanum on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $18.81 total, $4.70 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten-Free, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Besan: Chickpea flour
- Instead of Salt: Sea salt
- Instead of Baking Soda: Baking powder (use half amount)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Plain Yogurt: Greek yogurt (thinner)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Boondi: Crispy fried chickpea pearls
- Instead of Green Chili: Red chili flakes
- Instead of Chaat Masala: Amchur powder + cumin powder
- Instead of Tamarind Chutney: Date‑vinegar chutney
- Instead of Papri: Puffed rice
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pan or Kadhai
- Slotted Spoon
- Plate for Draining
- Chopping Board
- Knife
- Small Bowl
- Serving Platter
- Spoon for Layering (optional)
Critical Steps — Do Not Skip
- Ensuring the batter consistency is thick but pourable.
- Maintaining oil temperature around 180°C for proper puffing.
- Soaking fried bhallas briefly to make them soft before adding yogurt.
Chef Tips from the Video
- For extra tang, add a pinch of black salt to the yogurt mixture.
- Garnish with fresh mint leaves for a refreshing aroma.
- If you like extra heat, drizzle a few drops of green chutney on top.
Troubleshooting
Batter is too thick and does not spread.
Add a little more water, 1 tablespoon at a time, until the batter coats the back of a spoon.
Bhallas do not puff up.
Make sure the oil is hot enough (180°C) and add baking soda just before frying.
Fried bhallas become soggy after soaking.
Soak only for 2‑3 minutes and gently squeeze out excess water; do not over‑soak.
Storage
Refrigerator: Store assembled dahi bada in an airtight container for up to 24 hours; keep chutney separate to retain crispness.
Freezer: Fried bhallas can be frozen for up to 1 month. Thaw in the refrigerator and re‑soak before assembling.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy.
Make-Ahead Tips
- Fry the bhallas a few hours ahead, cool, and store in the refrigerator; soak just before assembly.
- Prepare the sweet yogurt and topping mixture a day before and refrigerate.
Frequently Asked Questions
What is the cultural significance and history of Dahi Bada in Indian Iftar traditions?
Dahi Bada, also known as Dahi Bhalla, is a beloved North Indian street‑food that became a popular Iftar snack because its cool yogurt balances the fast‑breaking cravings for sweet, sour, and spicy flavors. It reflects the Indian tradition of combining fried foods with tangy yogurt to hydrate and refresh after sunset.
What are the traditional regional variations of Dahi Bada in Indian cuisine?
In Punjab, Dahi Bada is often topped with mustard oil and sev, while in Delhi it may include pomegranate seeds and fresh coriander. In Maharashtra, a version called Dahi Vada uses coconut chutney and a hint of jaggery. Each region tweaks the toppings but the core fried bhalla and yogurt base stay the same.
How is Dahi Bada traditionally served in North Indian households during Ramadan?
Traditionally, the bhallas are soaked in water, placed on a platter, covered with sweetened yogurt, then garnished with tamarind chutney, green chutney, chaat masala, chopped onions, tomatoes, coriander, and crisp papri or sev. It is served immediately after the call to prayer so the textures stay fresh.
During which occasions or celebrations is Dahi Bada commonly prepared in Indian culture?
Besides Ramadan Iftar, Dahi Bada is a staple at weddings, festivals like Holi and Diwali, and as a street‑food snack during monsoon evenings. Its bright colors and contrasting flavors make it a crowd‑pleaser for any celebration.
What makes Dahi Bada special or unique in Indian snack cuisine?
Dahi Bada uniquely blends hot, fluffy fried bhallas with cool, sweet yogurt and tangy chutneys, creating a balance of textures and flavors—crunch, softness, sour, sweet, and spicy—all in one bite, which is rare among Indian snacks.
What are the authentic traditional ingredients for Dahi Bada versus acceptable substitutes?
Authentic ingredients include besan (gram flour), plain yogurt, tamarind chutney, chaat masala, and papri. Acceptable substitutes are chickpea flour for besan, Greek yogurt for a thinner consistency, and crushed puffed rice instead of papri for a gluten‑free version.
What other Indian dishes pair well with Dahi Bada for a complete Iftar meal?
Dahi Bada pairs beautifully with samosas, pakoras, fruit chaat, and a light lentil soup such as dal tadka. A refreshing drink like rose‑flavored sherbet or mint lemonade completes the Iftar spread.
What are the most common mistakes to avoid when making Dahi Bada at home?
Common mistakes include using batter that is too thin (resulting in flat bhallas), frying at low temperature (causing soggy bhallas), over‑soaking the bhallas (making them mushy), and adding tamarind chutney too early, which softens the papri.
Why does this Dahi Bada recipe use baking soda instead of baking powder?
Baking soda reacts instantly with the moisture in the batter, creating carbon dioxide that makes the bhallas puff quickly when they hit hot oil. Baking powder would release gas more slowly and give a denser texture.
Can I make Dahi Bada ahead of time and how should I store it?
Yes. Fry the bhallas, cool, and store them in the refrigerator for up to 24 hours. Soak them in water just before assembling, then add yogurt and toppings right before serving to keep everything fresh.
What does the YouTube channel Remedies with Khanum specialize in?
The YouTube channel Remedies with Khanum focuses on quick, home‑cooked South Asian recipes, especially dishes for fasting periods, festive meals, and everyday family cooking, often sharing personal stories and cultural insights.
How does the YouTube channel Remedies with Khanum's approach to Indian cooking differ from other Indian cooking channels?
Remedies with Khanum blends practical, budget‑friendly cooking tips with cultural storytelling, often preparing dishes in traditional attire and emphasizing the emotional connection to food, whereas many other channels focus mainly on technique or high‑end plating.
Last updated: August 28, 2026
