Kanji Dahi Bada
Moong Dal is an essential ingredient in Marwari wedding food. Be it a dessert or a chaat item, moong dal is consumed in various forms in Rajasthan. Chef Ajay Chopra shares the recipe of Kanji Dahi Bada that is surely found in a Marwari wedding thali.
Kanji Dahi Bada

- Indian


- 1-2

Cooking Time

-30-40 Min


- Medium

Preparation Time

- 3-4 Hours


  • FOR Kanji
  • 3 tbsp mustard
  • 1 tbsp salt
  • 1 tbsp fennel powder
  • 1 tbsp red chilli powder
  • Asafoetida
  • Water
  • 1 inch ginger
  • 1 green chilli
  • Coriander leaves
  • FOR Mung Dal Paste
  • 2 cups Mung dal, soaked
  • Salt as per taste
  • 1 tbsp red chilli powder
  • Asafoetida
  • 1 tbsp coriander powder
  • 2 tbsp mung dal powder
  • 2 tbsp whole wheat flour
  • 1 tbsp oil
  • Oil for frying
  • For Dungaar, A piece of coal, Cloves, 1 tbsp ghee
  • FOR soak Dahi Bada
  • 300 ml curd
  • 50 ml milk
  • 1/2 tbsp black salt
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 2 tbsp sugar
  • 1 tbsp red chilli powder
  • For Garnish
  • Tamarind & green chutney
  • Green chilli
  • Coriander leaves


  1. 1

    For preparing Kanji, grind the mustard seeds and add it in a bowl.
  2. 2

    Add fennel powder, red chilli powder, salt, asafoetida, water and mix it well.
  3. 3

    Leave the mixture in the sun for 3 - 4 days so that it turns tangy.
  4. 4

    For preparing Bada, make a rough paste of ginger, green chilli, coriander leaves and soaked mung dal.
  5. 5

    Add the paste in a bowl.
  6. 6

    To the bowl add salt, red chilli powder, asafoetida, coriander powder, mung dal powder.
  7. 7

    Add whole wheat flour, oil and prepare a dough.
  8. 8

    Soak a napkin in water.
  9. 9

    Over the napkin add the paste and make a small puri.
  10. 10

    Deep fry it in the oil until it turns crispy and brown.
  11. 11

    Soak the Dahi Bada in the Kanji and give it a smoky flavour by using a piece of charcoal, cloves and ghee in a bowl.
  12. 12

    In a bowl add curd, milk, black salt, cumin powder, coriander powder, sugar, red chilli powder and mix it well.
  13. 13

    Soak the Bada in the curd mixture.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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