In this blessed month of Ramadan, we fast during the day time (from dawn to dusk) and break our fast at sunset. The meal that we have when breaking our fast is termed ‘Iftaari.’ Per tradition, there are numerous staples that are present on the ‘Iftaari’ table, and growing up, my mom made a feast every single day of Ramadan. There was not a single day, the entire month, that she did not spread our ‘Dastarkhan,’ or table setting with delicious, home-made dishes, five to six different items, of which ‘Dahi Badey’ was usually the star. I love this dish to pieces and I have tweaked it just a little bit from my mom’s original version (addition of ‘ajwain’ in the dumplings, sour cream in the yogurt base and the spice mixture on top).
Gram flour dumplings in a yogurt base
There are actually different versions of ‘Dahi Badey’ and another such recipe is dumplings made with a specific type of lentil (Maash Ke Dahi Badey). I will be posting this recipe soon as well. I honestly cannot say which version I like better, they are both equally show-stopping.
In my mind, if beautiful white clouds would taste like something, then hands-down, they would taste like Dahi Badey-soft, moist, airy, light, creamy and exquisite.
Gram Flour Dumplings in Yogurt, ‘Dahi Badey’
Ingredients
for Dumplings
- 2 cups sifted Gram flour ('Besan') *also known as chickpea flour
- 1/2 tsp fresh ginger paste
- 1/2 tsp fresh garlic paste
- 1 tsp Kashmiri chili powder *aka Kashmiri Lal Mirch (not spicy)
- 1 tsp Kosher salt *to taste
- 1.5 tsp roasted coriander powder
- 1 tsp roasted cumin powder
- 1 small yellow onion finely chopped
- 1/2 tsp baking soda
- 1 tsp crushed Ajwain seeds *aka ajowan caraway seeds
- 1 bunch washed, stemmed and chopped fresh coriander leaves
for Yogurt base
- 3 cups plain yogurt *whole milk
- 1 cup sour cream
- 3/4 tsp Kosher salt *to taste
- 1/2 tsp roasted coriander powder
- 1/2 tsp roasted cumin powder
for Dry roasted spice mixture to sprinkle on top of Dahi Badey
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tbsp fennel seeds
- 7-8 dried red round chilis
for Tempering 'Tadka'
- 2-3 tbsp grapeseed oil
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 2 cloves garlic
- 3 dried red chilis
- 7-8 curry leaves *aka kadi patha
for Garnishing
- 1 tsp prepared spice mixture
- 1 tbsp chopped fresh coriander leaves *washed and stemmed
- 1 tbsp chopped fresh mint leaves *washed and stemmed
- 2 tbsp prepared 'Tadka'
- Tamarind chutney *recipe will be posted soon
Instructions
for Dumplings
- In a mixing bowl, sift the 2 cups gram flour, remove all lumps, add ginger/garlic paste, all the dumpling spices, crushed ajwain seeds, salt, baking soda, onion, coriander leaves and mix well. Gradually add water and whisk until you get a smooth consistency batter (approximately 2 1/3 cups water, maybe a little more). Let this batter chill in the fridge for about 3-4 hours (you can even leave it overnight).
for Yogurt base
- In a separate mixing bowl, add 3 cups yogurt and 1 cup sour cream. Add about 1/2-1 cup water and whisk well until you get a smooth, creamy consistency. Add 1/2 tsp roasted coriander powder and 1/2 tsp roasted cumin powder. Add 3/4 tsp Kosher salt. Mix well and let chill in fridge for a few hours.
for Dry roasted spice mixture
- Heat small skillet on high heat. Once hot, turn heat to medium high and add all spices as listed. Roast all spices on medium high heat for 30 seconds-1 minute, then turn heat to medium low and roast for an additonal 3-4 minutes, stirring continuously, until aromatic. Remove from heat and let completely cool. Please do not burn! Do not leave stove unattended when roasting spices, as they can burn quickly. Once spices are cooled, grind in a spice grinder and store in airtight jar.
for Frying dumplings
- Remove batter from fridge and let rest for 30 minutes. Heat Canola oil on high heat for deep frying in a wok (or any frying vessel). Once oil is hot, turn heat to medium high and spoon batter into hot oil (one spoon at at time, using a small spoon). Let dumplings cook for 1-2 minutes on medium high heat, then turn heat to medium low, turn dumplings and continue cooking for additional 5-6 minutes until cooked thru (golden color). You will have to turn dumplings several times to ensure an even golden color. Again, take caution not to burn. Fry in batches. Do not overfill oil with dumplings. Remove and place dumplings on paper towel lined sheet pan and let cool.
for Tempering 'Tadka'
- Heat 3 tbsp of grapeseed oil in small skillet on high heat. Once oil is hot, turn heat to medium and add the mustard seeds first. Cook for 1 minute. Turn heat to medium low and add remaining 'Tadka' ingredients and continue to cook on medium low heat for 3-4 minutes. Turn heat back to medium and now add the curry leaves. Cook for 1 more minute. Remove from heat. Tadka is done. Be careful not to burn. Adjust heat as needed. Let cool. You can store this in an airtight container and keep in fridge for months.
Assembling final dish
- Remove yogurt base from fridge and place 4-5 tbsp in bottom of serving dish. Set aside. Once dumplings are cool, fill another large mixing bowl with lukewarm water (not hot nor cold). Place dumplings in the water and let sit for 3 minutes. Gently squeeze water out of dumplings, a few at a time (do not break the dumplings, just carefully remove excess water). Directly transfer the squeezed dumplings into serving dish (on top of yogurt) in a single layer. Add remaining yogurt mixture on top (don't dump all of it, place a little at a time with a ladle until dumplings are mostly covered). Add approximately 2 tbsp of the 'Tadka' (evenly distribute it over the yogurt). Sprinkle 1-2 tsp of the spice mixture. Garnish with the remaining coriander and mint leaves. Now it's ready to serve. You can keep Tamarind chutney on the side, as it can be poured over this dish when serving, to your liking. Recipe for the Tamarind chutney will be posted soon!Nosh Farma'aiye!