Urad Dal Wadi recipes
Masala Urad Dal Wadi or badi as we call it is also known as wadiyan, vadiyal, vadiyalu. Wadi is summer essential in most of the North Indian house and prepared with different dals, spices with basic concept of grinding dal, spices and sun drying remains same over generations now. Once wadiyan is done it’s a bliss for year along to make aloo badi sabzi or add vadi with any curry it makes the curry extra delicious.
1. Urad Dal Ki Amritsari Masala Badi
Ingredients:
Clean split urad dal – 500 gm
Black pepper – 1/2 tablespoon
Salt to taste
Ginger powder- 1/2 tablespoon
Coriander seeds powder – 2 tablespoon
Red chilly powder – 1/2 tablespoon
Black pepper powder – 1 tablespoon
Heeng(asafoetida) -1 to 2 pinch
Oil – as required
Directions:
Clean urad dal properly wash and then soak in water for 5 hours.
Remove excess water from the soaked Dal, without adding any water put Urad Dal in a mixer to make a smooth paste.
Put the paste in a big bowl, put all the spices along and mix with the Dal paste. Beat rigorously using a spoon or your hand, you can add 1 tbsp water if required.
Grease plates with oil, take some of the Dal mixture in your hand and make Badiya in any desired shape then place on the plate,keep distance between the Badiyas. Keep these plates with Badiyas out in the sun. Choose a clean place to dry the Badiyas. keep the badi in small size,cause it takes a whole day to dry them.
Take out the dried Badiyas from the plate, dry them in the sun for one more day.
2. Kaddu aur urad dal ki masala badi recipe
Ingredients:
- 1 cup (200 grams) Urad Dal – (coarsely ground)
- 500 grams white pumpkin
- 1 pinch Asafoetida
- 1 inch Ginger – (grated)
- 1/2 tsp Cumin
- 4 clove-
- 1 piece Cinnamon
- tsp Black pepper – (coarsely crushed)
- 2 tsp whole coriander-
- 2 Green chili (finely chopped)
- tsp or as per taste Salt-
Directions:
- Wash the lentils thoroughly and soak them for 2 to 3 hours and after taking out the excess water, grind the lentils coarsely and prepare them. Make a small pit in the lentils, add asafoetida, ginger and 1 table spoon water and keep it covered. Remove the soft part, the seed part and cut it into pieces and remove the coarse peel. Then grate it and tie it in a cotton cloth and press it to remove its water.
- Now the pulse has to be whipped so much that if you drop the pulse in water, then it should float. After the water comes out from the pumpkin, add it to the dal and mix it well. Cover the mixture and keep it overnight so that the dal swells well.
To put in the lentils add spices- cumin, clove, black pepper, cinnamon, whole coriander along with salt and grind it lightly.
Put green chilies and ground spices in the dal and grind the lentils a little more. The mixture for making the Vadis is ready.
- To make vadis, take plates and grease them with some oil. Grease your hand with oil and pick up some lentils and break them into rounds with your fingers and keep them at a distance. Keep the thalis in the sun for 2 to 3 days. Vadis are ready to dry in 2 to 3 days. Store them in an air tight container and use it for a year. Use these vadis with potatoes, gram dal, gourd, to make vegetables or curries.
Buy Urad wadi Now
Amritsari Wadi
₹220.00
| Weight | 400 Grams | ||
|---|---|---|---|
| Ingredient Type | Vegetarian | ||
| Brand | shopkruz foods | ||
| Manufacturer | shopkruz foods | ||
| Net Quantity | 1 kg | ||
| Package Dimensions | 50 x 50x 50 cm; 400 Grams | ||
| Country of Origin |
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