Gadhwali Urad Dal Vade are the famous vadas from Uttarakhand, especially from Agrakhal. Since these are made from the black urad dal with husk, they are pretty nutritious too. The black sesame seeds sprinkled on vadas make them look extra special. They are eaten as a snack.
|Preparation time||60 minutes|
|Whole Urad or broken urad dal with husk||1/2 cup|
|Cumin seeds (jeera)||1/2 tsp|
|Whole coriander seeds||1 tsp|
|Fennel seeds (moti saunf)||1/2 tsp|
|Black peppercorns||1/2 tsp|
|Asafoetida (heeng)||A pinch|
|Green chillies||1/2 tsp|
|Black sesame seeds (til)||1 tbsp|
|Vegetable oil||To fry|
- Pick dal for stones and dirt and wash thoroughly. Soak them overnight for at least 6 hours. In the morning drain all the water and grind dal coarsely in as little water as possible.
- You can also use the white urad dal but Gadhwali Vade come out better with black dal.
- Whisk the ground dal till it’s light and fluffy. To test, drop a little dal in water. If it floats, it’s ready otherwise whisk some more.
- Chop ginger and green chillies finely and mix in dal.
- Nect, lightly roast all the whole spices and grind coarsely. Mix them in dal along with salt and asafoetida.
- Now heat oil in a wok to fry. Make dal vadas on wet fingers with a hole in the middle, stick some sesame seeds on it and fry in hot oil.
- Once the vadas are golden brown, take them out on a paper towel to remove excess oil.
- Gadhwali Urad Dal Vade are ready, serve them hot.