Bhakar Dal vadi

Name: Bhakar Dal vadi
Yield: 25 pieces
Cuisine: Indian
Ingredients: 1 cup maida/All purpose flour; 2 tbsp besan(gram flour); 1 pinch hing/asafoetida; To taste salt; 2 tbsp oil; As needed Water for kneading; 2 tbsp soaked chana dal; 2 tbsp soaked moong dal; 2 tbsp soaked urad dal; 2 tbsp soaked Masoor dal; 2 tbsp soaked arhar dal; 1 tbsp white sesame seeds / til; 1 tbsp fennel seeds/ saunf; 1 tablespoon cumin seeds / jeera; 1/4 tablespoon turmeric powder; to taste red chilli powder; 1 tablespoon coriander powder; 1 tablespoon amchoor (dry mango)powder; 2 tablespoon sugar; 1 tbsp salt; as needed water; As needed Water for greasing; as needed Oil for frying

prachi agrawal @cook_24023243

Trying to recall Maharashtra memories with maharastrian snack in a twisted way...

#june
#dal
#rasoi
#myfirstrecipie

Trying to recall Maharashtra memories with maharastrian snack in a twisted way...

#june
#dal
#rasoi
#myfirstrecipie

prachi agrawal @cook_24023243

Trying to recall Maharashtra memories with maharastrian snack in a twisted way...

#june
#dal
#rasoi
#myfirstrecipie

Trying to recall Maharashtra memories with maharastrian snack in a twisted way...

#june
#dal
#rasoi
#myfirstrecipie

Saved

Ingredients

25 pieces

For dough
1 cupmaida/All purpose flour
2 tbspbesan(gram flour)
1 pinchhing/asafoetida
To tastesalt
2 tbspoil
As neededWater for kneading
For filling/ masala
2 tbspsoaked chana dal
2 tbspsoaked moong dal
2 tbspsoaked urad dal
2 tbspsoaked Masoor dal
2 tbspsoaked arhar dal
1 tbspwhite sesame seeds / til
1 tbspfennel seeds/ saunf
1 tablespooncumin seeds / jeera
1/4 tablespoonturmeric powder
to tastered chilli powder
1 tablespooncoriander powder
1 tablespoonamchoor (dry mango)powder
2 tablespoonsugar
1 tbspsalt
as neededwater
Other
As neededWater for greasing
as neededOil for frying

Saved

Steps

1

First take Maida and besan into a large bowl. Add Pinch of Hing, salt and oil into it.
2

Crumble and mix it well. Make sure the flour is moist and holds shape when pressed between fist.
3

Now add water as required and knead to a smooth and tight dough. grease the dough with a tablespoon of oil. Cover and rest it for 15 min.
4

For masala preparation, dry roast all the dals. Once done dry roast seasme, fennel, cumin. Put all the roasted items in a grinder and add turmeric, red chilli powder, salt,sugar, amchoor powder, hing, coriander powder. Blend it to a coarse powder.
5

Put the above powder in a bowl and add 2-3tbps of water. Mix it well.
6

Now flatten the small greased ball of dough like thick chappati.
7

Spread the dal nixture prepared above evenly on the flatten dough leaving the sides. Now grease the sides with water to seal the ends while rolling.
8

Slowly roll the dought very tightly, making sure that there are no gaps.
9

Further cut the rolls to 2 cm long or as desired. Press and flatten then slightly with the hand in order to help layers and masala to intact.
10

Deep fry the rolls in medium hot oil on medium flame till they turn golden brown. Drain it on a tissue paper.
11

Store it in airtight container and enjoy it with hot tea.