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Himachali Sepu Vadi

Himachali Sepu Vadi

Cooking Time

Preparation Time : 480

Cook Time : 20

Total Time : 500


Serves 4

  • 1/2 cup urad dal (split black gram lentil), soaked overnight

  • 1

  • 1/2 tsp. salt or 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

  • 2 cups oil


  • 01

    Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

  • 02

    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.

  • 03

    Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.

  • 04

    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.

  • 05

    Store in an air-tight container in the refrigerator. It can also be frozen for a later use.



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