Tweet
Badil
Ingredients
1 cup: Horse gram (Kala chana) whole
2 cups: Mix of Arhar, moong, and chana daals
10 cloves: Garlic
2 cm. Piece: Ginger
3 to 4 no: Green chillies
1 tsp: Ajwain
1 tsp: Cumin seeds
4 no: Black pepper
A 1.27 cm piece: Cinnamon
4 no: Clove
A pinch: Asafoetida
1/2 tsp: Dry coriander powder
1/2 tsp: Turmeric powder
1/2 tsp: Red chillies powder
1/2 cup: Oil or Ghee
3 tsp or to taste: Salt
2 cups: Water
Method
Put the frying pan on a moderate flame. Pour one-teaspoons oil. When the oil gets hot put a tarka of heeng (asafoetida) and ajwain in the hot oil. When tarka is ready add two cups water and salt to taste.
When the water starts boiling then add the mixture of all the pulses (daals). Cover with a lid and cook for about 10 minutes on a moderate flame. If the water gets dried up add some more water.
Crush and grind the pulses mix with a ladle. Continue doing this till the pulses mix does not stick to the ladle.
Now apply some oil on a thali and pour the cooked pulses mix on it. Spread uniformly, and allow it to cool. On cooling and solidifying cut it into small cakes called badil.
Fry these badils in oil on a steel tawa. Serve on a plate with sweet and sour chutney and garnish with coriander leaves and grated coconut.
Ingredients
1 cup: Horse gram (Kala chana) whole
2 cups: Mix of Arhar, moong, and chana daals
10 cloves: Garlic
2 cm. Piece: Ginger
3 to 4 no: Green chillies
1 tsp: Ajwain
1 tsp: Cumin seeds
4 no: Black pepper
A 1.27 cm piece: Cinnamon
4 no: Clove
A pinch: Asafoetida
1/2 tsp: Dry coriander powder
1/2 tsp: Turmeric powder
1/2 tsp: Red chillies powder
1/2 cup: Oil or Ghee
3 tsp or to taste: Salt
2 cups: Water
Method
Put the frying pan on a moderate flame. Pour one-teaspoons oil. When the oil gets hot put a tarka of heeng (asafoetida) and ajwain in the hot oil. When tarka is ready add two cups water and salt to taste.
When the water starts boiling then add the mixture of all the pulses (daals). Cover with a lid and cook for about 10 minutes on a moderate flame. If the water gets dried up add some more water.
Crush and grind the pulses mix with a ladle. Continue doing this till the pulses mix does not stick to the ladle.
Now apply some oil on a thali and pour the cooked pulses mix on it. Spread uniformly, and allow it to cool. On cooling and solidifying cut it into small cakes called badil.
Fry these badils in oil on a steel tawa. Serve on a plate with sweet and sour chutney and garnish with coriander leaves and grated coconut.
Comment