 Hyderabadi Dahi Badey are a must for iftar during Ramadan. Dahi Badey are a common South Asian dish, typically consisting of fritters, or pakoras(made using either gram flour or lentil) and yogurt. What makes it Hyderabadi is the addition of the 'bagaar' or 'tadka' of cumin seeds, mustard seeds, curry leaves, turmeric and dry red peppers. As mentioned, this dish can be made with either gram flour pakoras or lentil pakoras. We prefer the gram flour pakoras in our home, so this recipe will be made using that, for now! Ingredients For the Pakoras: 1 cup gram flour(besan) 1 tsp salt 1 tsp red pepper powder 1/4 tsp turmeric 1 tsp baking powder 1/2 cup water oil for frying For the Yogurt: 2 cups plain yogurt 3 cups water 1 tsp ginger-garlic paste 1 tsp salt 1 tbsp finely chopped green chilis Bagaar: 1 tsp cumin seeds 1 tsp mustard seeds 3-4 whole dry red chilis 2 sprigs curry leaves pinch of turmeric 2 tbsp oil Method 1. In a bowl, prepare the batter by whisking all the ingredients for the pakoras together. The batter should be smooth and similar to the consistency of pancake batter, not very thick. If the batter is too thick, they will not fry properly and also will not absorb the yogurt. So, if you need more water, be sure to add it to get the right consistency. Let sit for about 30 minutes. 2. Heat oil in a frying pan on medium heat. 3. Take about one tablespoon of batter and slowly pour the batter into the oil. You will see the fritter forming immediately. Fry until golden on both sides. Continue until all the batter is finished. Keep aside on a lined plate to allow the excess oil to soak up. 4. In a separate bowl, whisk together the yogurt, water, ginger-garlic paste, salt, and green chilis until smooth and no lumps remain in the yogurt. 5. Place the pakoras in a serving dish and pour the yogurt mixture over them. Allow to rest for about an hour, so the pakoras can soak up the yogurt. 6. In a small pan, prepare the bagaar by heating about 2 tbsp oil on low heat. Slowly add the mustard seeds and cumin seeds. Once its starts splattering slightly, add the curry leaves, red peppers, and turmeric. Rest for a few minutes and pour over the yogurt. Serve at room temperature and enjoy!
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