Name: Amritsari Badiya recipe by Manisha lalwani at BetterButter
Prep time: 720 min
Cook time: 10 min
Total time: 730 min
Yield: 10
Ingredients: Clean split urad dal - 500 gm; BlackPepper crushed - 1/2 tablpn; Salt to taste; Coriander seeds - 2 tablespoon; Red chilly powder - 1 tablespoon; Black pepper powder - 1 tablespoon; Heeng(asafoetida) -2 pinch; Oil - As required

ABOUT Amritsari Badiya RECIPE

This is the recipe from my mom's kitchen. Amritsari badiya is basically sundried lentil dumplings. Which can be stored for months.

Ingredients Serving: 10

Clean split urad dal - 500 gm
BlackPepper crushed - 1/2 tablpn
Salt to taste
Coriander seeds - 2 tablespoon
Red chilly powder - 1 tablespoon
Black pepper powder - 1 tablespoon
Heeng(asafoetida) -2 pinch
Oil - As required

Instructions

Take Clean urad dal ,wash and then soak in water overnight
Remove excess water from the soaked Dal, without adding any water put Urad Dal in a mixer to make a smooth paste.
Put the paste in a big bowl, put all the spices along and mix with the Dal paste. Beat rigorously using a spoon or your hand, you can add 1 tbsp water if required.
Grease plates with oil, take some of the Dal mixture in your hand and make Badiya in any desired shape then place on the plate,
keep distance between the Badiyas. Keep these plates with Badiyas out in the sun. Choose a clean place to dry the Badiyas. keep the badi in small size, cause it takes a whole day or may be two to dry them.
Now the badiyas are ready to cook. U can cook these in desired gravy. My mom used to cook this with potatoes in onion tomato gravy.

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