Name: Himachali Sepu Vadi recipe by Bethica Das at BetterButter
Prep time: 24 min
Cook time: 20 min
Total time: 44 min
Yield: 4
Ingredients: 1/2 cup urad dal (split black gram lentil), soaked overnight; 1" ginger; salt to taste; 1/2 tsp. coriander seeds; 1/2 tsp. fennel seeds; 1/2 tsp. cumin seeds; 1/2 tsp. peppercorns; 2 whole red chilies, broken; oil to deep fry

ABOUT Himachali Sepu Vadi RECIPE

These are fried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromatic ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. I like having them just as it is or make into delicious chaat for an evening snack.

Ingredients Serving: 4

1/2 cup urad dal (split black gram lentil), soaked overnight
1" ginger
salt to taste
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 tsp. peppercorns
2 whole red chilies, broken
oil to deep fry

Instructions

Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
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.
Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and relish them as snack. or make chaat out of it.

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