Soft and tender dumplings in spicy yoghurt
1 cup sabut urad dal (black lentils)
1/4 cup yellow moong dal (split green gram)
1 teaspoon cumin seeds
2 1/2 cup (500 gms) yogurt (dahi)
2 teaspoon roasted cumin powder
1 teaspoon red chilli powder
1 teaspoon rock salt (kala namak)
1/2 teaspoon sugar powder
3 tbsp chopped coriander leaves
Salt to taste
Oil for frying
1. Wash dal thoroughly and soak in cold water overnight.
2. Grind the soaked dal to a smooth paste the next day, adding very little amount of water if necessary.
3. Now mix 1/2 teaspoon salt, 1/2 teaspoon cumin seeds into the batter.
4. Now take a muslin cloth and cover a small round utensil (katori) with the cloth and hold it tightly from underneath so that the top side of the utensil is tightly covered with the cloth giving a flat and firm platform for making bade.
5. Heat oil in a frying pan. Take 1 tablespoon of the batter and make a round dumpling on top of this covered utensil with one hand and hold the cloth from below tightly with the other. Drop round dumplings in the oil and fry until light golden brown.
6. Remove and drain on absorbent paper. Soak bade in salty water for 5 minutes, drain and squeeze out the water between the palms of your hand.
7. Whisk the yogurt well with rock salt, sugar and salt to taste.
8. To serve, place the bade on a plate and cover with yogurt.
9. Drizzle tamarind chutney. Sprinkle red chilli powder, cumin powder.
10. Garnish with coriander leaves and serve chilled.
Cooking time: 25-30 minutes