Dudhia Bataer: Fried Quail Delicacy from Avadh

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    25 mins
  • Cook time
    80 mins
  • Passive time
    10 mins


  • 12 nos Zappfresh Quail Skinless

  • 500 gms (To deep fry) Ghee

  • 1.2 Litre Milk

  • 5 gms Black Peppercorns

  • 10 gms Fennel seeds

  • 12 nos Green Cardamom

  • 6 nos Cloves

  • 2 sticks Cinnamon (1-inch)

  • 2 nos Bay Leaves

  • 1 gms Saffron

  • 2 Tbs (As Per Taste) Salt

  • 100 gms Gramflour

  • 3 gms Fennel Powder

  • 3 gms Red Chilli Powder

  • 30 ml Lemon Juice


Dudhia Bataer also known as fried quail is a scrumptious delicacy that hails from the land of Avadh. A shade of the rich and cultured hues of game cooking is seen in this magnificent delicacy of fried quail. This bird, one was told in childhood, is to chicken what Darjeeling is to ordinary teas and basmati to rice.


THE QUAIL: Unwrap your succulent Zappfresh Quail Skinless

THE PEPPER: Pound with a pestle.

THE BATTER: Dissolve saffron in warm milk, mix with the remaining ingredients and make a batter of fritter consistency.


Boil milk in a handi, add pepper, boil for a minute, add quail and the remaining ingredients, except ghee, and boil over medium heat until tender. Remove the quail (but leave the coating on).

Heat ghee in a kadhai, dip the boiled quail in the batter and deep fry, three-at-a-time until a crisp, cream-colored layer is formed.


Remove to a silver platter and serve with a salad of your choice.


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