Wednesday, February 1, 2012

Chora daal ni Vadi

My MIL narrated a funny story while sharing this family recipe of chora daal ni vadi. When she was a new bride, the whole family decided to go to the ancestral home in the village. My MIL and her MIL decided to make these vadies since it was summer time. They had made such vadies many times before on the terrace of their Mumbai apartment. So making the vadies was not a big deal. They made the vadies on a big scale and spread them in the backyard and went about to do the other chores. After an hour or so my MIL peeped out of the window and was shocked to see the two cows devouring all the vadies. By the time she reached there, all the vadies were gone!! So the moral of the story is - keep an eye on these irresistible vadies as they are drying. Other animals may find them equally irresistible!!;-)

Chora ni Daal ni Vadi
1 big cucumber, grated, squeeze out water as much as possible
1 cup chora daal, soak for 2-3 hours, drained and ground coarsely
salt to taste
1/2 tsp asafoetida
1 tsp green chili-ginger paste
1 tsp garlic paste

1. Soak chora daal for 2-3 hours. Drain and grind coarsely with asafoetida, chili-ginger paste, garlic and salt.
2. Do not use water for grinding.
3. Stir in grated cucumber. Squeeze out as much water as possible.
4. Spread a cloth in the backyard or a terrace or a deck, making sure that it's a very sunny day. [and cows are not around!!!!!;-)
5. Drop half a spoonful of batter. Let it dry completely till it's crisp. You may have to keep it in sunshine for at least 3 days. Take it in during nights.
6. After it is completely dry with no drop of moisture, store in an airtight container and use as needed

Note -
1. I have not yet ventured into making these vadies. We make something similar called "SaanDge" in Maharashtra using kohLa or ash gourd. The recipe is different. I will share it soon.

Print Page


LinkWithin Related Stories Widget for Blogs