Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) | How to make Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

By Drashti Dholakia  |  27th Apr 2017  |  
5 from 1 review Rate It!
  • Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy), How to make Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)
Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)by Drashti Dholakia
  • Prep Time

    35

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

29

1

About Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) Recipe

Sepu vadi is a specialty from Himachal Pradesh. Split Black urad dal dumplings are first steamed and then deep-fried. They are then added to the spinach-curd gravy, that is flavored with basic spices powders and whole spices. Traditionally the recipe is cooked in mustard oil, but you can use any cooking oil.

Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) is just mouth-watering. This amazing recipe is provided by Drashti Dholakia. Be it kids or adults, no one can resist this delicious dish. How to make Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) is a question which arises in people's mind quite often. So, this simple step by step Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) recipe by Drashti Dholakia. Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) can even be tried by beginners. A few secret ingredients in Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) just makes it the way it is served in restaurants. Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy).

Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

Ingredients to make Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

  • For the dumplings (vadi):
  • ½ cup split black urad dal (split black gram)
  • 1-2 green chillies, chopped
  • An inch piece of ginger
  • salt to taste
  • Pinch of eno/ cooking soda
  • ¼ teaspoon lemon juice
  • ¼ teaspoon oil for greasing + oil for frying vadis
  • For the gravy:
  • 200 grams spinach
  • 1 cup curd/ dahi
  • 1 tablespoon mustard oil/ any cooking oil
  • 1 broken dry red chili, deseeded
  • 2 cloves/ laung
  • 1 cinnamon stick/ dalchini
  • 2 green cardamom/ hari elaichi
  • 1 bay leaf/ tejpatta
  • ½ teaspoon cumin seeds/ jeera
  • 1 green chilli, cut into 2 pieces or finely chopped
  • Pinch of asafoetida/ hing
  • 1 teaspoon coriander/ dhania powder
  • 1 teaspoon jeera/ cumin powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon fennel/ saunf powder
  • ¼ teaspoon black pepper powder
  • 1 teaspoon dill leaves/ suwa
  • water, as required
  • salt to taste

How to make Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)

  1. For the dumplings (vadi) :
  2. Wash and soak urad daal (split black gram) in about 1.5- 2 cups water overnight.
  3. Drain and wash the dal.
  4. Heat water in a steamer and let it boil.
  5. In a blender/ grinder jar, combine washed and drained urad dal, ginger, green chilli and grind to make a smooth paste adding about ¼ cup water gradually.
  6. Take the paste in a bowl and add salt. Whisk well till it becomes light and fluffy.
  7. Add eno and lemon juice and immediately transfer the mixture to a greased plate and steam for about 15-20 minutes.
  8. Remove from steamer and insert a toothpick to check whether it’s done. If toothpick comes out clean, our vadi is ready. If it doesn’t come out clean, steam for another few minutes.
  9. Cut the vadis into square pieces.
  10. Heat oil in a pan and deep fry the vadi pieces till they’re golden in colour.
  11. For the palak puree:
  12. Soak palak leaves in a bowl of water and pinch of salt for about 5 minutes.
  13. Remove the stems from the leaves. Roughly chop the leaves.
  14. Add water in a wide pan and bring to a boil. Then add spinach leaves and cook for 2 minutes.
  15. Immediately remove and soak the leaves in a bowl of ice cold water for 1 minute. Drain all the excess water.
  16. In a mixer/ blender jar, add blanched palak leaves, dill leaves and about 1-2 tablespoon water and blend till you get a smooth puree.
  17. Keep the spinach puree aside.
  18. For the gravy:
  19. Heat oil in a pan. Add dry red chilli, cloves, cinnamon, cardamom, bay leaf and cumin seeds.
  20. Once they splutter, add green chilli and hing.
  21. Now turn off the flame and add jeera powder, dhaniya powder, red chili powder, fennel powder and black pepper powder. Mix well. Turn on the flame and saute for 1-2 minutes on a low flame so that spice powders does not burn.
  22. Add spinach puree and cook for about 2-3 minutes.
  23. Now add salt, whisked curd and the fried sepu vadis and let it simmer for 5-6 minutes. At this stage, you may add required quantity of water as per the consistency of gravy you prefer.
  24. Serve hot with parathas or steamed rice.

Reviews for Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy) (1)

shreya baggaa year ago

amazing recipe
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