Dahi Vade Recipe Video – How to make Hyderabadi Ramadan Special Homemade Dahi Bade




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    Published on June 30, 2016 by Nish

    Hyderabadi Dahi Wade from Maimoona Yasmeen Recipes. Visit Us For All Videos at One Place http://www.hyderabadwala.com

    Ingredients: For 6 -7 servings

    Chickpea flour(besan) : 150 grams
    Ginger Garlic paste: 1 teaspoon + 1/4th teaspoon
    Turmeric powder : 1/4th teaspoon
    Red Chilli powder : 1 ½ teaspoon
    Salt: 1 teaspoon + 1 ½ teaspoon
    Baking Soda: 2 pinches
    Curd : 4 teacups
    Cooking oil : for frying + 3 tablespoons
    Cumin seeds: 1 ½ teaspoon
    Whole dry red chillies: 5
    Mustard seeds: 1 ½ teaspoon
    Curry Leaves: Handful
    Mint Leaves (chopped) : Handful
    Coriander (chopped) Handful

    Procedure:

    1. In an empty bowl, add chickpea flour or besan, one teaspoon ginger garlic paste, one teaspoon salt, turmeric powder, red chilli powder, baking soda and 2 cups of water. Mix well and keep it aside for about half an hour so that it forms a fine consistency without the formation of lumps.
    2. After half an hour, take a separate empty bowl, add blended or whipped curd, 4 cups of water, 1/4th teaspoon ginger garlic paste, one and a half teaspoon salt, mint leaves and chopped coriander. Mix well and keep it aside.

    3. In a frying pan, add oil for frying. Spread the batter (chickpea flour mix) in the form of bhajiyas or fritters with thin consistency using a flat tablespoon. Fry till golden brown on both sides.

    4. Immediately add these fried bhajiyas or fritters to curd mix while they are still very hot so that they get soaked well in the curd.

    5. After frying, take out the excess oil and leave only 3 tablespoons of oil into the frying pan. Add cumin seeds, whole dry red chillies and when they turn brown, add mustard seeds. Let them splutter. Switch off the flame and add curry leaves. Temper the dahi mix.

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