ISO Miltop Exports Export House
Processed Foods

Vadi

  • Forms Available:
    Vadi Punjabi: Lentil flour, Black Pepper, Corriander seed, Crushed chilli, Cumin seeds, Salt and Sodium bicarbonate.
    Vadi Moong: Moong Dal Flour, edible Oil, Spices, and salt
    Vadi Moth: Urid Dal, Moth Dal flour, edible oil, spices and Salt.
    Vadi Urid: Urid Dal Flour, Red Chilli, Green Chilli, Jeera, Black pepper, Papd Khar, Hing, Salt.
  • Packing: 300g, 1kg
Vadi
Description
Recipe
Uses

Vadi are made by Soaking Moong Dal/Chora Dal/Urid Dal, grinding it without water in a processor, adding Salt, Pepper and Chilli. It is later piped out using a cone into small mounds on a cookie tray, this is then sun dried for 2-3 days or bakes it in the oven to completely dry it.

Heat the pan/cooker with 2 tablespoons of oil and fry the Vadi on medium heat for 3-4 min until the Vadi’s get light brown and give out a nutty aroma. Remove the Vadi from the pan. Add 2 more tablespoons of oil into the pan and add the bay leaf, peppercorns and chopped onion. sauté on medium high heat till the onions turn translucent and are ready to turn brown at the edges. Add 9 to 12 and sauté for 30 seconds and add the finely ground 4 to 7 into the pan. Add salt sauté for a minute and then add 2 tablespoons of water, sauté till the masala starts oozing oil from the side of the pan. Now add the fried Vadi’s and sauté for a minute, making sure there is no sticking. Add the potato and sauté to coat with the masala. Add water; give it a final stir .Cooking time needs fine tuning depending on the type of Vadi used. Adjust the thickness of curry and seasoning and garnish with chopped cilantro. Sprinkle some garam-masala or fennel powder just before serving.

It is used as an ingredient in many curries. Vadi’s are cooked traditionally in a tomato based curry, served over rice (with yogurt) or with roti or parathas.

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