Dahi Kela| Sweet Yogurt And Banana No-Cook Recipe

This week’s theme for the Foodie Monday Blog Hop, the 102nd edition, is ‘No Fire Recipes’ or dishes that are cooked without the use of the gas. The theme does allow the use of barbecue grills, electric toasters and sandwich makers, as well as OTG and microwave ovens, as these appliances run either on fire or electricity and not on gas. But then, I wanted to make something for the blog hop that is absolutely ‘No Cook’, which just needs assembling and no cooking at all, neither on the gas nor on a grill or oven. So, I decided to put up a simple recipe – Dahi Kela – that we have been making, in our family, for ages now.

Foodie Monday Blog Hop

Dahi kela is a very easy thing to put together, a task that needs barely 5 minutes. This sweet yogurt and banana dish makes for a lovely accompaniment with rotis and parathas, a saviour on days when you do not have anything else to serve them with or when you are too lazy or tired to whip up something else. It can be a dessert, too, if you so please. What’s more, this is a healthier alternative to many oily, masala-laden side dishes. And, like I said earlier, it requires absolutely zero cooking. Do you need any more incentive to try this dish out? πŸ™‚

I’m not sure of the origin of this dahi kela recipe, but I have had it often as part of Gujarati thalis back when I was living in Ahmedabad. I have also often seen this dish being prepared at the Brahmakumari’s centre that my grandparents used to frequent, on festivals and other auspicious occasions. As far as I know, Gujaratis believe the combination of curd (yogurt) and sugar, which this recipe involves, to bring good luck to the eater. Amma began to make the dahi kela at home too, because I love it, and then, in time, I began to make it too.

Dahi kela, a beautiful no-cook sweet yogurt and banana confection. Hand model: Amma πŸ™‚

Now, let’s look at the recipe for the dahi kela, shall we?

Ingredients (serves 2):

  1. 2 cups curd (yogurt)
  2. Palm sugar, to taste
  3. 2 medium-sized bananas
  4. Cardamom (elaichi) powder, to taste


  1. Take the yogurt in a large mixing bowl. Whisk gently, adding a little water if you think it is too thick.
  2. Cut the bananas into rounds and add them to the yogurt.
  3. Add sugar and cardamom powder, to taste.
  4. Mix well, but gently.
  5. Serve immediately, or after chilling for a while in the refrigerator. You can serve this with rotis or parathas, as an accompaniment, or on its own, as a dessert.


  1. I use Robusta bananas to make the dahi kela, because I simply love them. You could use smaller bananas like Yelakki too, but you might want to use more of them in that case.
  2. I use home-made curd that isn’t very thick, to make this dish. If you are using store-bought curd that is very thick, use slightly more water. However, do ensure that you do not make it too watery – the dahi kela is supposed to be reasonably thick in consistency.
  3. You could omit the cardamom powder if you so please, but I wouldn’t recommend that. Personally, I think it adds a beautiful fragrance to the dish.
  4. If you are making the dahi kela well in advance before you plan to serve it, it would be a good idea to store it in the refrigerator till serving time. This will ensure that the curd doesn’t get overly sour, as it is prone to do at room temperature, especially in the hot months of summer.
  5. Use fresh curd that isn’t very sour, to make the dahi kela, for best results.
  6. I use palm sugar to make this dish, to make it (relatively) healthier. If you don’t have it, you could use ordinary refined sugar instead.
  7. You could add dried fruits, other fresh fruits, saffron and nuts to the dahi kela, too. I usually avoid these things, because I like keeping this dish clean and simple.

Do you make dahi kela at home too? What is your version like?

If you have never tried it out before, please do! Don’t forget to tell me how it turned out!



27 Comments Add yours

  1. Dahi kela is perfect for the fasting days. Simple yet delicious.

    1. @Batter Up With Sujata

      Thank you so much! πŸ™‚

  2. poonampagar says:

    This is my favourite food during fasting..quick yet yummy πŸ˜ƒ

    1. @Poonampagar
      My favourite too! πŸ™‚

  3. alkajena says:

    This simple dish was part of our growing up years and still continues to be in our menu

    1. @alkajena

      So true! πŸ™‚

  4. Prajakta says:

    Dahi kela.. which I like to call Kele ka raita is my favorite comfort food.. I love it with parathas… Thanks for reminding me how delicious it tastes. πŸ™‚

    1. @Prajakta

      You’re welcome! πŸ™‚

      Kele ka raita is different, no? With salt and jeera powder and all?

      1. Prajakta says:

        Yes.. but I don’t like adding it all , I eat the way you mentioned in Dahi Kela πŸ™‚

      2. @Prajakta

        Super cool! You have it with just sugar, is it? I love it this way too. πŸ™‚

  5. Aruna says:

    There is something about dishes from our childhood that can beat any gourmet dish!

    1. @Aruna

      Very true! πŸ™‚

  6. Amrita says:

    You make the simplest of things look so good!Thats why ur blogs is one of the best ones I love!Awesome recipe and respects to Amma..:)

    1. @Amrita

      Thank you so much for your kind words, my dear! πŸ™‚

  7. A perfect vrat recipe . Looks inviting!!

    1. @Veena’s Veg Nation

      Thank you so much! πŸ™‚

  8. love this…We used to make it..simple and delicious

    1. @Waagmi Soni

      We love this too! πŸ™‚

  9. I will say this again- Such childhood nostalgia hitting me! πŸ™‚ Will love a huge bowlful of it today! ❀

    1. @afoodiehousewife

      Thank you! πŸ™‚ Have a little extra for me. πŸ™‚

  10. Sasmita says:

    So simple, yet so much yum! 😘

    1. @Sasmita

      Definitely simple. Definitely yum. πŸ™‚

  11. One of my friend during graduation was a die hard fan of this recipe.. Lovely share! πŸ™‚

    1. @Kritisinghal2403
      Thank you! πŸ™‚

  12. Mayuri Patel says:

    Gujaratis make this into a raita, we add sometimes grated cucumber too.. my favourite and a must during the hot season. I sometimes have this as a meal especially when its hot and don’t want to have dals and sabjis. Great share for the fireless cooking theme.

    1. @Mayuri Patel

      I’ll try out the version with carrots and other veggies soon. Thank you, Mayuri! Glad you liked the post. πŸ™‚

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