Dahi Bado is a beloved iftar snack across North India and Pakistan. The soft, fried dumplings soaked in sweet yogurt provide quick energy after the fast, and the dish reflects the tradition of combining protein‑rich legumes with dairy to replenish nutrients.

In Uttar Pradesh, the badi are often larger and served with a thicker yogurt‑cream base, while in Punjab they may be spiced with garam masala and topped with fresh coriander. Some coastal versions add coconut milk for a tropical twist.

Traditionally, the soaked badi are placed in a shallow dish, drizzled with the sweet yogurt‑cream mixture, sprinkled with a coarse roasted spice blend, and accompanied by crisp papad or sev for added crunch.

Besides Ramadan iftar, Dahi Bado is prepared for festive gatherings such as Eid, weddings, and regional fairs where a quick, crowd‑pleasing snack is needed.

The double‑frying technique creates a crisp exterior that later absorbs the sweet, tangy yogurt, giving a contrast of textures that is rare among Indian fried snacks.

Common errors include under‑frying the badi (leading to sogginess), using water that is too cold for soaking, and over‑roasting the spice mix which turns bitter. Follow the temperature guidelines and soak times for best results.

The second fry ensures the badi stay crisp and prevents fungal growth during storage. It also creates a porous surface that readily absorbs the yogurt mixture without falling apart.

Yes. Fry the badi, let them cool, and store in an airtight container in the refrigerator for up to a month. Prepare the yogurt‑cream mixture separately and combine just before serving.

The badi should be golden‑brown, crisp on the outside, and soft enough to swell after soaking. The final dish should have a creamy white yogurt base with specks of dark roasted spice.

The badi are done when they turn deep golden brown during the second fry and float to the surface. After soaking, they should be plump and soft, and the yogurt mixture should be smooth and slightly thick.

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