Himachali Sepu Vadi

Name: Himachali Sepu Vadi
Cuisine: American
Ingredients: 1/2 cup urad dal (split black gram lentil), soaked overnight; 1 inch ginger; to taste salt; 1/2 tsp. coriander seeds; 1/2 tsp. fennel seeds; 1/2 tsp. peppercorns; 1/2 tsp. cumin seeds; 2 whole red chilies, broken; As needed oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#deepfried - These are deepbfried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromat ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in airtight containers in the refrigerator for later use.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cupurad dal (split black gram lentil), soaked overnight
1 inch ginger
to tastesalt
1/2 tsp.coriander seeds
1/2 tsp.fennel seeds
1/2 tsp.peppercorns
1/2 tsp.cumin seeds
2whole red chilies, broken
As neededoil to deep fry

Saved

Steps

1

Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
2

Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
3

Spread on a greased steel plate and steam for 10 minutes. When cool, cut into desired shapes.
4

Deep fry them to a light golden colour. Drain on a kitchen towel and store for future use.