Today it’s a hot sunny day in Kashmir and I am planning to make urad dal Vadi, it will help me during extreme winters when there is snow all around and a shortage of vegetables. Dal Vadi is very healthy and is considered to be a dry, vegetable substitute. it is made of lintels packed with proteins.  Although Vadi is available in the market I prefer homemade food more than ready-made. the process is very simple and interesting. I will explain the procedure to you after the recipe.

• Aloo Vadi Sabji || How to make Aloo Wadiyan
• Kothimbir Vadi ‘crispy Coriander Fritters’
• Mix Dal Fry || Punchmel Dal || Rajasthani Dal
• Green coconut chutney
• MOONG DAL HALWA || MOONG DAL KA HALWA

How to make it :

 

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

 

The above mentioned are the ingredients required for Vadi  . Mix  powdered urad dal , coriander, Saunff, black pepper and make a thick coarse powder, And make a paste out of
it with the help of water . 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 a little water if required.

 

Grease plates with oil, take some of the Dal mixture in your hand and make Vadiya in any desired shape then place on the plate(keep distance between the Vadiyas). Keep these plates with Vadiyas out in the sun. Choose a clean place to dry the Vadiyas. I cover them with maslin cloth to prevent them from dust and birds.

( small size badi take lesser time then bigger one to dry ) 

It takes an antire day to dry . Take out the dried vadiyas from the plate .Dry them for another day if they are not dried up. Store them in an airtight container for further use .
we use these vadi in no of curries like aloo vadi, lauki vadi and matar vadi . In my next post i will give you the recipe of these curries also.