Make the dahi badi

Dahi with bada and mirchi is a flavorful, refreshing, and spicy Indian dish that beautifully balances the coolness of yogurt with the heat of green chilies and the softness of lentil dumplings. It is popular across many regions of India, especially in North India, where dahi bada (also known as dahi vada) is enjoyed during festivals, family gatherings, and special occasions. The addition of mirchi (chili) gives it a unique twist that enhances both its taste and aroma.

To prepare this dish, start with making the badas. These are typically made from urad dal (split black gram). The dal is soaked for a few hours and then ground into a smooth paste. A little salt, ginger, and green chilies can be added to the batter for flavor. The paste is then whisked well to make it fluffy, which helps the badas become soft and light when fried. Heat oil in a deep pan, and drop spoonfuls of the batter into the hot oil. Fry until golden brown and crisp from outside but soft inside. Once done, soak the badas in warm water for 10–15 minutes so they absorb moisture and become spongy. s =1 1 / k h GCD 0 r k 7 e e e t p a t S e e e / / / / webflow

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