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. They are then stored in air-tight containers in the refrigerator for later use.
These Sepu Vadi (lentil dumplings) are cooked in gravy to be relished with any Indian bread or rice. I like having them just as it is or make into delicious chaat for an evening tea-time snack. So check for a step by step method with pictures to prepare this simple local delicacy.
- 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
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 keep aside to cool.
Store in an air-tight container in the refrigerator. It can also be frozen for a later use.
Dry roast the whole spices and grind.
Grind the soaked dal along with ginger into a smooth paste.
Mix the dal paste, powdered spice and salt.
Spread on a greased steel plate
and steam for 10 minutes.
When cool, cut into desired shapes.
Deep fry them to a light golden colour. Drain on a kitchen towel and store
for future use.