Name: Urad Masala vadi recipe by Nandini Rathore at BetterButter
Prep time: 360 min
Cook time: 612 min
Total time: 972 min
Yield: 10
Ingredients: Dal urad 1 /2kg soaked for 4-5hours; Petha fhal 2kg peeled; Dried red chillies 8-10; Coriander seeds 1 cup; Green garlic 1/2kg; Black pepper 1/2cup; Black cardamoms 1/2cup; Cloves 1/4 cup; Tomatoes chopped 1/2kg

ABOUT Urad Masala vadi RECIPE

Masala Urad Dal Vadi or Badi as we call it is also known as wadiyan, vadiyal, vadiyalu. Vadi is summer essential in most of the North Indian house and prepared with different dals, spices with basic concept of grinding dal, spices and sun drying remains same over generations now. I have made these with urad dal and these vadis can be matched up with potatoes to make a spicy curry or you can use it to perk up any curry.

Ingredients Serving: 10

Dal urad 1 /2kg soaked for 4-5hours
Petha fhal 2kg peeled
Dried red chillies 8-10
Coriander seeds 1 cup
Green garlic 1/2kg
Black pepper 1/2cup
Black cardamoms 1/2cup
Cloves 1/4 cup
Tomatoes chopped 1/2kg

Instructions

FIRST OF ALL COARSELY GRIND BLACK CARDAMOMS,CLOVES AND BLACK PEPPER IN A GRINDER AND KEEP ASIDE.
GRATE PETHA AFTER PEELING AND TRANSFER IT TO A DEEP PAN
CHOP GREEN GARLIC IN IT.
ADD CORIANDER SEEDS,
RED CHILLIES,
AND THE MASALA YOU HAVE ALREADY GROUND .
NOW GRIND THE SOAKED DAL INTO A NOT SO SMOOTH PASTE.
NOW ADD THIS DAL TO THE PETHA ,MASALA MIXTURE.
ADD TOMATOES
AND MIX WITH HANDS.KEEP THIS MIXTURE FULL NIGHT TO RISE.
NEXT MORNING FORM SMALL VADIS FROM THIS MIXTURE ON A POLYTHENE RUNNER AND LET THEM DRIED COMPLETELY

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