Vadi which is often made in winter and stored in an airtight container. It is made from potatoes, brinjal, and many vegetables. Many types of traditional vadi are made everywhere, so today we will tell you the recipe for Chhattisgarhi vadi. Vadi is such a vegetable that you can prepare anytime and eat instantly. Whenever we do not have any vegetables or do not feel like eating green vegetables, we can prepare vadi vegetables and eat them. So without any delay let us know how we can easily make instant vadi at home.
Ingredients to Make Big
urad dal
Petha or Rakiya smoothed or grated
coriander leaves
Ginger
cumin powder
Green chilly
Garlic
How to make a bigger
To make Vadi, first, soak urad dal in water overnight.
Next morning, wash the peels thoroughly with water and make a thick paste in the mixer.
Place the urad dal paste in a large pan and add grated rakiya to it.
After this, add green coriander, ginger, garlic (optional), chili, and roasted cumin in the mixer and grind it.
Add everything to the urad dal batter, mix well, and now start making vadi from it.
To make Vadi, clean a big plate or ceiling and spread a clean cotton cloth on it.
Now make a small round vadi in it and keep it in the sun to dry.
After three to four days, when the rice dries, separate it from the cloth and dry it thoroughly in the sun for two to four days.
Tips for making vadi
Do not add extra water to the batter to make vadi, otherwise, the vadi will not become round and will spread when kept in a cloth.
After grating the Rakiya or Petha fruit thoroughly, wash it thoroughly with water in a big tub.
Place the grated rakiya or petha in a cloth or net and squeeze out the water so that the batter does not become wet due to excess water.
Another way to make vadi
This is a very simple vadi, made only with urad dal paste.
For this vada, soak the dal in water, grind it, and then make small vadas out of it and dry it in a cotton cloth.
Its edges are as small as marble.
Nothing is mixed in this vadi.
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