Urad Dal badi/Masala Urad Dal Vadi Recipe
Masala Badi prepared form Urad dal is very tasty, you get it ready made in the market, but how can it beat the taste of home made food?
If you want to take advantage of the hot summer days then do make Moond Dal Badi and Urad Dal badi at home. To make spicy Urad dal Badi we can use powdered Urad dal or Urad dal with skin, if you choose the latter then it needs to be washed and peeled. Let us begin preparing Urad Dal Badi.
हिन्दी में पढिये : Urad Dal badi/Masala Urad Dal Vadi Recipe
- Ingredients for Urad Dal Badi
- Powdered Urad Dal - 2 cup ( 400 grams)
- Ginger - 1 inch long(grated)
- Coriander(whole) - 2 tbsp
- Saunff/fennel(whole) - 2 tsp
- Red chilly powder - 1/4 tsp
- Black pepper - 12 to 15
- Heeng(asafoetida) -1 to 2 pinch
- How to make Urad Dal Badi
Clean Urad Dal properly, wash then soak in water for 4-5 hours.
Clean coriander, Saunff, black pepper and make a thick coarse powder.
Remove excess water from the soaked Dal, without adding any water put Urad Dal in a mixer to make a coarse paste.
Put the Dal paste in a big utensil, put all the spices along with grated ginger 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.
It takes more time to break small sized Badi but they dry faster and is easy to make Badi curry with it.
It is best if you start preparing Urad Dal Bodi early in the morning, as it takes an entire day to dry. Take out the dried Badiyas from the plate, dry them in the sun for one more day.
Urad Dal Masala Badi is ready, fill Badi in a clean, dry air-tight container and store it. It can be stored and eaten for 6 months.