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Main Course

Badusha Recipe

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 20 servings

2 cup All purpose flour Maida
1 cup Thick curd/yoghurt
3/4 cup Ghee
Baking soda(sodium bi-carb) - 1 tsp, sodium
1/2 tsp Lime juice
Essence A few drops, preferably Ross
Ghee or ghee and oil mix — for deep frying
Any crushed nuts, saffron strands

Preparation

Step 1
For preparing badusha recipe, first sieve together baking soda and flour.
Step 2
Crush the nuts and set aside.
Step 3
Beat the curd and add little sugar and ghee to make a foaming consistency.
Step 4
In a food processor, pour this liquid and add the flour mix and blend for 2 - 3 minutes.
Step 5
No need to add water. If needed, add only curd.
Step 6
Make it into a spongy dough.
Step 7
Make small lemon size balls and roll in between palms hardly.
Step 8
The badushas gets smooth & creamy inside, slightly layered.
Step 9
Make balls off the whole dough and press to flatten a bit and make depression in center with thumb.
Step 10
Cover with a damp cloth and keep it in the fridge for about 10 minutes.
Step 11
Prepare the syrup of 2 string consistency and keep it warm.
Step 12
Add Ross essence and lemon juice.
Step 13
Get the badushas from the fridge and keep it in the room temperature for about 2 minutes.
Step 14
Heat ghee in a pan.
Step 15
Put 3 - 4 badushas into it and simmer the flame to medium.
Step 16
Let them cook on a low heat to golden brown.
Step 17
Remove from ghee when it¦s done and drop it one by one into the syrup.
Step 18
Allow it to soak for 12 -15 minutes.
Step 19
Place them in a wide plate and sprinkle nuts and saffron strings over. Sieve together baking soda and flour.
Step 20
For layered badushas:-.
Step 21
Gather all ingredients as for the above recipe.
Step 22
Make the syrup thicker than above.
Step 23
When it is boiling, add a tsp milk to it.
Step 24
The dust will float on the surface. Take it out with a spoon.
Step 25
Divide the whole dough into 2 parts.
Step 26
Roll it out into a big thin roti.
Step 27
Apply ghee and rice flour upon it.
Step 28
Roll it like a mat and on every turn, apply ghee and rice flour.
Step 29
Press a little with the rolling pin.
Step 30
Cut into 1 1/2" pieces and take each piece and press to flatten a bit and make depression in center with thumb.
Step 31
Heat the ghee in a pan and keep the flame in medium.
Step 32
Drop 3 - 4 of them into the hot ghee.
Step 33
Fry in hot oil them on a low flame, till they turn golden.
Step 34
Dip them in the thick syrup for 8 - 10 minutes.
Step 35
Place badushas in a wide plate and sprinkle nuts or roasted coconut strings.
Step 36
Check the heat of the ghee time to time. Otherwise, badushas may get burned. :- If u r using ghee for frying, the taste will be awesome. But you can use ghee and oil mix to reduce your heath problems. :- Try these out and make your own badushas at home.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Preparation

Step 1

For preparing badusha recipe, first sieve together baking soda and flour.

Step 2

Crush the nuts and set aside.

Step 3

Beat the curd and add little sugar and ghee to make a foaming consistency.

Step 4

In a food processor, pour this liquid and add the flour mix and blend for 2 - 3 minutes.

Step 5

No need to add water. If needed, add only curd.

Step 6

Make it into a spongy dough.

Step 7

Make small lemon size balls and roll in between palms hardly.

Step 8

The badushas gets smooth & creamy inside, slightly layered.

Step 9

Make balls off the whole dough and press to flatten a bit and make depression in center with thumb.

Step 10

Cover with a damp cloth and keep it in the fridge for about 10 minutes.

Step 11

Prepare the syrup of 2 string consistency and keep it warm.

Step 12

Add Ross essence and lemon juice.

Step 13

Get the badushas from the fridge and keep it in the room temperature for about 2 minutes.

Step 14

Heat ghee in a pan.

Step 15

Put 3 - 4 badushas into it and simmer the flame to medium.

Step 16

Let them cook on a low heat to golden brown.

Step 17

Remove from ghee when it¦s done and drop it one by one into the syrup.

Step 18

Allow it to soak for 12 -15 minutes.

Step 19

Place them in a wide plate and sprinkle nuts and saffron strings over. Sieve together baking soda and flour.

Step 20

For layered badushas:-.

Step 21

Gather all ingredients as for the above recipe.

Step 22

Make the syrup thicker than above.

Step 23

When it is boiling, add a tsp milk to it.

Step 24

The dust will float on the surface. Take it out with a spoon.

Step 25

Divide the whole dough into 2 parts.

Step 26

Roll it out into a big thin roti.

Step 27

Apply ghee and rice flour upon it.

Step 28

Roll it like a mat and on every turn, apply ghee and rice flour.

Step 29

Press a little with the rolling pin.

Step 30

Cut into 1 1/2" pieces and take each piece and press to flatten a bit and make depression in center with thumb.

Step 31

Heat the ghee in a pan and keep the flame in medium.

Step 32

Drop 3 - 4 of them into the hot ghee.

Step 33

Fry in hot oil them on a low flame, till they turn golden.

Step 34

Dip them in the thick syrup for 8 - 10 minutes.

Step 35

Place badushas in a wide plate and sprinkle nuts or roasted coconut strings.

Step 36

Check the heat of the ghee time to time. Otherwise, badushas may get burned. :- If u r using ghee for frying, the taste will be awesome. But you can use ghee and oil mix to reduce your heath problems. :- Try these out and make your own badushas at home.