Low Sodium Dahi Bade (Lentil Dumplings in Spiced Yogurt)
Discover a healthier twist on a classic Indian favorite with this Low Sodium Dahi Bade (Lentil Dumplings in Spiced Yogurt) recipe. Perfect for those watching their sodium intake, this dish features golden, fluffy urad dal dumplings soaked in a creamy, spiced yogurt base. The recipe achieves flavor-packed goodness with aromatic cumin, fresh ginger, and a vibrant tamarind chutney garnish—all without the need for added salt. The secret lies in soaking the dumplings in warm water and gently squeezing them for an irresistibly soft texture that absorbs the tangy yogurt blend. This light, satisfying dish is a crowd-pleaser for festive gatherings or a refreshing snack on warm days. Serve chilled for maximum flavor infusion and a cooling, guilt-free treat!
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Ingredients
- 1 cup Urad dal (split black gram lentils)
- 2 medium Green chilies
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 2 cups Yogurt (dahi)
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 pinch Asafoetida (hing)
- 2 tablespoons Fresh coriander leaves
- 1 cup Oil
- 0.25 cup Tamarind chutney
- 1 cup Water
Directions
Step 1
Rinse and soak the urad dal in water for 4 hours. Then drain and transfer them to a blender.
Step 2
Add green chilies and ginger to the blender. Blend into a smooth paste using minimal water as needed.
Step 3
Transfer the paste to a bowl, add cumin seeds and mix well. Whisk the batter for around 5 minutes to incorporate air, making it fluffy.
Step 4
Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil. Fry the badas until golden brown. Remove and drain on paper towels.
Step 5
Meanwhile, in a large bowl, beat the yogurt until smooth. Add red chili powder, coriander powder, and asafoetida. Mix well and set aside.
Step 6
Soak the fried badas in warm water for about 10 minutes. Gently squeeze out excess water from the badas by pressing them between your palms.
Step 7
Add the soaked badas into the spiced yogurt. Ensuring each bada is well-coated in yogurt.
Step 8
Garnish with tamarind chutney, sprinkle chopped coriander leaves, and a dash of red chili powder.
Step 9
Serve immediately or chill for 30 minutes before serving to allow flavors to meld.
Nutrition Facts
| Serving size | (1256.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3091.9 |
| Total Fat 244.9g | 0% |
| Saturated Fat 25.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62.5mg | 0% |
| Sodium 453.3mg | 0% |
| Total Carbohydrate 166.3g | 0% |
| Dietary Fiber 40.4g | 0% |
| Total Sugars 37.7g | |
| Protein 69.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 957.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3151.7mg | 0% |
Source of Calories