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Home    Recipes    Condiments    Badians (Badis)

Badians (Badis)

Recipe By : Niru Gupta
Type: Condiments Serving: Makes about 1 -2 kg

Ingredients

  • Husked Black Gram lentils (Dhuli Urad) 6 cups (1 kg)
  • Asafoetida (Heeng) 1 1/2 tsp (5-6 g)
  • Coarsely powdered red pepper (moti kutti laal mirch) 6 tbsp (30 g)
  • Cumin seeds (Jeera) pounded coarsely 1/2 cup (60 g)
  • Peppercorns (Sabut Kali Mirch), pounded coarsely 1/2 cup (60 g)
  • Ash Gourd (`Safed Petha') 1 kg, grated
  • Fresh ginger, pounded or chopped coarsely 250 g
  • Fenugreek greens (Hari Methi), chopped fine 250 g
  • Coriander leaves (Hara Dhania), chopped fine 250 g
  • A thin cloth, on which you will shape the `badis', and leave till dry
 

Preparation

  • Wash the lentils well in 2-3 changes of water, till it clears, and soak in water for 5-6 hours at least.
  • Grind the `daal' to a fine paste on a grinding stone or a food processor. Leave to rest, about 6 hours in warm weather and 8-9 hours in cold weather

  • In the meantime, squeeze out the extra water from the grated Ash Gourd and keep the 2 separately. Put the asafetida into the water and let it soak.

  • Beat the ground lentils till fluffy, incorporating the Ash Gourd water into it, while beating (you can use an electric hand beater for this). Beat till a lump of batter floats in a cup of water.

  • Fold in the rest of the ingredients, to mix well.

  • Shape the `badis'--- keep a bowl of water with you, as you have to wet your hands every time you take in a fresh lot of batter to avoid sticking. Dip your hand in water, and take equivalent to about 2 tablespoonfuls batter, and drop it in a corner of the surface you have made ready. As soon as you drop it, press it to flatten it a little. Repeat, with another lot and place it next to the first and continue till all the batter is used up, dropping them in a row.

  • These have to be left to dry out in the sun, preferably. When the top seems quite dry, try to pullout a `badi'. If it comes clean off the cloth, turn the cloth over, so that the bottom is exposed for drying.

  • By now only 1-2 days of drying are left. When dry, pull of all the `badis' off the cloth, pack them in polythene bags, seal and store.

 
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Current Rating 4/5 (1 votes)
  
 
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