चर्चे चौके के Charche Chauke Ke

Hey! Join in the Kitchen Gossip!!

Imli ke Bade (Lentil Fritters in Tamarind Sauce)

Posted by vivnidhi on July 1, 2008


Imli ke Bade

Barely any time to say anything. Coming steaming hot from an American kitchen which has roots in Uttar Pradesh, India.

The Recipe:

For the Fritters: (Makes 18 medium size badas)

  • Black Gram lentils/Urad daal 1/2 cup
  • Ginger 1″ piece
  • Green chillies 2
  • Oil for frying

For the Sauce:

  • Tamarind concentrate 1 Tbsp.
  • Jaggery / Gud 2/3 cup
  • Fat free Yogurt 2 Tbsp.
  • Salt 1/2 tsp.
  • Oil 2 tsp.
  • Asafoetida powder/heeng 1/2 tsp.
  • Cumin seeds/Jeera 1/4 tsp.
  • Mustard seeds/ rai 1/2 tsp.
  • Turmeric powder/Haldi 1/2 tsp.
  • Fenugreek seeds/ methi 1/4 tsp.
  • Fennel seeds/ saunf 1/4 tsp.
  • Green chilli 1 minced
  • Ginger 1 ” piece minced or grated
  • Cilantro to garnish

1.Wash and soak black gram lentils in water for 2-4 hours.



Black gram lentils before and after soaking.

2. Drain the water from the lentils completely. Grind with ginger and green chillies. Start with no water and keep adding 2 Tbsp. of water till you can grind very fine. Keep grinding and cream if possible. To test that the lentils are ground properly, take a cup full of water. Make a small ball of the ground lentils and drop in  the water. If it floats, the lentils are ground well. If the ball of lentils sinks to the bottom, the fritters are going to hard, so grind more, maybe add a little more water to facilitate grinding. Grinding the lentils properly is the most important step.


Lentil ball floating in water: the lentils are ground well.

3. Now heat the oil to high in a saucepan. When the oil is ready, lower the heat to medium high and fry the fritters. Let them turn golden brown.


Fried lentil fritters

4. Mix 1 tsp. of tamarind concentrate with 2 cups water. Remove the fried fritters on a paper towel and put them in the tamarind water. Let them soak for a while till they have softened. Remove them when soft and press lightly with your hands to remove the water. This just helps further soften the badas. These can be refrigerated like this for a couple of days. This can be done ahead and kept.

5. Soak jaggery in 2/3 cups of water for 10-15 minutes. Press with your hands, and mix jaggery well with the water. Strain the water so that no dirt comes in the sauce. Blend this jaggery water with yogurt. Mix well.

6. Heat the saucepan again and add the  2 tsp oil. Add cumin seeds, mustard seeds, asafoetida, turmeric fenugreek seeds and fennel seeds.  When all this sizzling, add ginger and green chillies. To this add the jaggery yogurt mixture and 2 cups water. The water used to soak the badas is ideal. Add salt and stir well initially. Cook for 5- 10 minutes on medium heat till the whole thing comes to a rolling boil.  Put the gas off, add the badas and cover. In 10 minutes the Imli ke bade are ready!  Adjust the salt, chilli, jaggery as per your liking. Add red chilli powder and roasted cumin seeds powder if you want it hotter and spicier. Garnish with cilantro and serve.

Tastes best with rice, even though Rotis are always made along with it in my house. It can also be eaten like a snack.

The Imli ke Bade are rushing to Sig hosting the JFI – Tamarind this month which was started by Indira of Mahanandi. I hope I make it in time. Huff, puff, bye everyone!


Deliciously sweet & sour : Imli ke Bade


12 Responses to “Imli ke Bade (Lentil Fritters in Tamarind Sauce)”

  1. Divya said

    Wow this looks yummy ..new recipe for me ..when i was kid i used to eat dahi bade without dahi with imali chutney:) ,,this seems to be perfect for me ..gonna try for sure thanks for sharing 🙂
    This turned out absolutely delicious Divya, do try it & thanks for visiting!

  2. sushma said

    thats a yummy one.. new one.
    Thanks Sushma

  3. Sig said

    Thank you for this delicious entry Nidhi! I think it is my first time here, love the dishes you have here. Just checked out Malaysian Daal – very interesting.
    Hey Sig! I am glad you visited:). The Malaysian daal is blogged by someone else. WordPress generated similar posts:).

  4. Medhaa said

    Love the tip on how to check if the batter is right or no. Thanks for sharing
    Hey Medhaa, I never make badas without testing it that way, Mom’s habit carried on by me too:).

  5. Rashmi said

    thats so yummy, love the instructions. My MIL hates dahi, so these are the only way she will eat bade.Now I know how to make them for her:)
    Hi Rashmi, do try it out on your MIL and let me know her reactions:)).

  6. OOH! Tasty…should taste tangy like a chaat I suppose:)
    It easily can be a chaat item, sweet and tart!!

  7. Bhawana said

    You made me think of my mother-in-law, she also does like this. I mean checking batter into the water, that it shud float. Like this one. will try once.
    Yes! its an old trick to check the batter. It just makes sure that the ground lentils have enough air in them to actually make them lighter than water.

  8. priti said

    Umm…looks yummy…..
    Thanks Priti, do try it out!

  9. […] Imli ke Bade […]

  10. Lavanya said

    Hi Nidhi

    The moment I read the name of your blog, I was hooked! amazing! its the idiom of my childhood (i somehow cant call it ‘kitchen’ even now!)..then I saw recipes for tahiri among others and the feeling of gratitude and glee is overwhelming! there is so much of mis-representation of the cuisines of uttar pradesh (im a garhwali, raised in Lko!) and to see authentic stuff being made with names intact is amazing!!!! Loved ur blog, will be trying out a lot of ur recipes for sure!
    Thank you Lavanya, we do certainly belong to the Lucknow region. The food scene there is the best…….ah! the chaat:)). I have studied for 2 years in Lucknow. I am so glad you visited the blog and liked it.

  11. sireesha said

    Yummy and tangy bade….looks delicious….Will be trying it sure…..U have nice and lovely blog…….
    Do try it out and let me know how it turns out. Thanks for visiting!

  12. Maggie said

    Great looking recipe! I just got back from a trip south and had the best Indian food in Tennesse of all places. Now I’m really craving something more.
    Hi Maggie, Thanks for visiting! Try the recipe……….its really tangy and delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: