Moong daal, Urad daal and Masoor daal Vadis are very often used as a part of Vegetarian cooking all throughout India. These are made locally and available in the markets. However, if you are concerned about the hygiene factor then why not make them at home. Try out this masala Urad daal vadi recipe. Sundry, store in air tight containers and use up to 6 months.
Preparation Time : 15 minutes
Soaking Time : 4-5 hours
Makes : 30-40 Vadis
Urad daal : 1/2 cup
Ginger : 1 inch piece
Fennel / Saunf seeds : 1 tablespoon
Coriander / Dhania seeds : 1 tablespoon
Asafoetida / Hing : 2 pinches
Red chili powder : 1/4 teaspoon
Salt as per taste
Soak daal in enough water for 4-5 hours. Drain excess water and grind the daal into a smooth paste. Take out the paste in a bowl.
Dry roast the Fennel and Coriander seeds in a Tawa. Make a smooth paste of the ginger and roasted seeds using a grinder or mortar and pestle.
Now mix in this paste with the daal. Also add the Hing, Salt and Red chili powder to the daal mixture. Mix evenly.
Now take a steel plate greased with oil or a dish covered with a muslin or cotton cloth to dry the Vadis in the sun.
Wet your hands and take small amount of the daal mixture and just place the dollops in the greased plate or cotton cloth. Once all Vadis are done allow it to Sundry on both sides for 3-4 days.
Once the Vadis are dried store them in air tight containers and use them in your Vegetarian curries or Saabzi’s as and when required. You can use the same recipe to make Moong or Masoor daal Vadis.