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Uradacha vada ani dahi

July 19, 2018

Ginger and garlic flavored black gram vada, served with plain yogurt | A speciality of the Northern part of Khandesh, this dish has the potential to pleasantly

Ingredients

2 cups black gram (urad daal)

1/2 count ginger

7-8 count garlic cloves

7-8 count green chillies

1 tsp red chili powder

2 tbsp cumin and coriander seed powder

1/4 cup fresh coriander chopped,Salt, Vegetable oil for frying

Directions

Wash urad daal clean and soak for 3-4 hours. Strain the water out.

Transfer the daal in a stainless steel sifter and rub it against the mesh to remove the outer shell. Transfer the cleaned daal in another vessel.

Wash and strain again.

Grind the daal along with ginger, garlic, green chili and 1/2 tsp salt to form a paste. Do not add water.

Transfer the ground paste to a vessel and add red chili powder, cumin and coriander seed powder and fresh coriander. Mix well.

Lay a thick, wet cotton cloth on a chakla (or a flat surface).

Take a handful of the mixture and flatten it on the wet cloth by hand.

Heat some oil in a karhai to fry. Transfer the flattened dough in you hand and put it in hot oil to fry on high flame.

Once the vada starts rising, flip it and reduce flame to simmer. Fry until golden brown.

Serve hot with curd.

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1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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