Urad Badi is made out of dhuli urad dal and it’s used with potatoes and tomatoes while preparing a curry. They are extremely popular in North India. Traditionally housewives made Urad Badi or Vadi at home in summers but nowadays no one makes them at home any more. You get them in stores ready made.
| Preparation Time: | 30 minutes |
| Servings: | Not applicable |
| Difficulty: | Easy |
Ingredients
| Urad Dal | 1 cup |
| Dhaniya (coriander) seeds | 1 tbsp |
| Saunf (fennel seeds) | 1 tbsp |
| Kali mirch (black peppercorn) | 1 tbsp |
| Dried Whole Red Chillies | 5 |
| Jeera (cumin seeds) | 1 tbsp |
Method
- Coarsely grind all the spices and keep aside.
- Soak urad dal for 4-5 hours.
- Strain it fully and grind it coarsely with minimum water. If you grind it fine, it may become solid after drying. The ground dal should be stiff so that it holds shape.
- If dal is slightly loose, grind some dry dal finely and add it to the loose dal mixture. Add spices to the batter.
- Whisk dal so that it becomes light and fluffy. To test it, drop a pea sized batter in water. If it floats, dal is ready.
- Slowly take a spoonful of mixture in your hand and place it on the tray. Repeat with rest of the batter.
- Let these dry in sun for a day. Scrape them off the tray and turn them over. Dry for a day or two.
- Once Urad Badi are completely dry, they are ready to be stored. Store them in an air tight container or a ziplock bag.
Notes
- Make these on a hot summer day so that they dry fast.
- When you see a hole at the bottom of each dry badi, you know that it’s going to be light and fluffy, and it came out well.
- Grind the dal coarsely otherwise it may become solid after drying.
- Do not put salt in the batter. Doing so will make the batter thinner and badi will not hold its shape.
- While drying it in the sun, be watchful of the squirrels, they love it 🙂
Summary
Recipe Name
Urad Badi
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)