Sepu Vadi in Spinach Gravy | How to make Sepu Vadi in Spinach Gravy

By Archana Srivastav  |  19th Nov 2017  |  
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  • Photo of Sepu Vadi in Spinach Gravy by Archana Srivastav at BetterButter
Sepu Vadi in Spinach Gravyby Archana Srivastav
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About Sepu Vadi in Spinach Gravy Recipe

Sepu Vadi is originally a Himanchal Pradesh speciality . It is prepared from split Black lentil or Kali Urad dal. Black Urad dal dumplings are steamed and deep fried and then added to rich Spinach gravy . Flavored with spices it is rich and great in taste.

Sepu vadi in rich spinach gravy, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Archana Srivastav. Sepu vadi in rich spinach gravy is a dish which demands no explanations, it's a whole world of flavour in itself. Sepu vadi in rich spinach gravy is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sepu vadi in rich spinach gravy by Archana Srivastav is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sepu vadi in rich spinach gravy.

Sepu Vadi in Spinach Gravy

Ingredients to make Sepu Vadi in Spinach Gravy

  • For Sepu Vadi or urad dal dumplings :
  • 1/2 Cup split Black Lentil
  • 1-2 Green chilies
  • 1 inch ginger grated
  • 1/4 teaspoon lemon juice
  • 1 pinch baking soda
  • mustard Oil to grease and deep fry
  • For gravy :
  • 250 grams spinach
  • 1 cup curd
  • 2 cloves
  • 2 Green cardamon
  • bay leaf (1-2)
  • 1 de-seeded dry red chili
  • 1 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 green chili finely chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon fennel powder
  • Pinch of hing
  • 1 tablespoon mustard oil
  • water as required
  • salt to taste

How to make Sepu Vadi in Spinach Gravy

  1. Wash and Soak split Black lentil or Kali Urad dal in 2 cups of water overnight. Drain excess water
  2. Grind Urad dal , Ginger ,green chili with 1/4 cup of water to form a smooth paste.
  3. Add paste and salt in a bowl and mix well. Boil water in steamer
  4. Add lemon juice and Baking Soda to the paste. Mix well and immediately transfer the mixture to a greased plate and steam for 15-20 min.
  5. Insert a toothpick or knife edge at the center. If toothpick comes out clean, Vadi is ready else steam for few more minutes.
  6. Slice the Vadi into small square pieces
  7. Heat oil in pan and deep fry Vadi until golden brown
  8. For Spinach gravy :
  9. Blanch Spinach for 10 minutes .Soak it in iced water for 2 minutes and squeeze excess water
  10. Blend blanched Spinach and dill leaves to form smooth puree. Keep it aside
  11. Heat oil in a wok, add cloves , cardamom, cinnamon, bay leaf , hing ,cumin seeds ,dry whole red chili and saute for 1 minute
  12. Add all dry masala, mix well and saute for 1 to 2 minutes .
  13. Add Spinach puree , whisked thick fresh curd , fried Sepu Vadi ,1/2 cup of water ,salt and green chilies .Mix well and boil for 7 to 8 minutes over medium slow flame .
  14. Serve hot with poori ,paratha, rice ,etc.

Reviews for Sepu Vadi in Spinach Gravy (1)

Anu Sachdeva2 years ago


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