Nagpuri Vada Bhat
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • ½ Cup=100 gms Split Chickpeas
  • 2 tbsp Petite Yellow lentils
  • 2 tbsp Orange Lentils
  • 2 tbsp split Pigeon Peas
  • 2 tbsp Split and dehusked Black Gram
  • 2 tbsp Green Gram
  • 2 tbsp Moth Beans
  • ¼th tsp Fenugreek Seeds
  • 1 Cup=200gms Rice
  • Masala Paste:-
  • ½ tsp Carom Seeds
  • 1½-inch Ginger root
  • ½ tsp Cumin Seeds
  • 1 tsp Red Chili Powder
  • Salt
  • 4 Green Chilies
  • ¼ th Cup fresh Coriander Leaves
  • For Tadka:-
  • 5-6 Curry Leaves
  • 1 tsp Mustard Seeds
  • ¼ th tsp Asafoetida Powder
  • ¼ th tsp Turmeric Powder
  • 5-6 Dry Red Chilies
  • Cooking Oil
Instructions
  1. Lets's revisit all the ingredients required for making Vada-Moong, Matki, Masoor Dal, Chana Dal, Moong Dal, Tur Dal, Urad Dal and Fenugreek Seeds. You can increase or decrease the quantity of Dals as per your choice.
  2. Soak all Dals together and Fenugreek Seeds in water overnight or atleast for 4 hours. Soak rice separately for 30 mins
  3. Now, we will grind Dals with spices. Put soaked and drained Dals in a grinder jar. Add Green Chilies, Coriander leaves, Ginger root, Cumin Seeds, Carom Seeds, dry Red Chili Powder and Salt. Grind into coarse and thick paste. I have used just 2 tbsp water while grinding. Use as little water as possible
  4. Heat Oil in a Pan for deep frying. Add small portion of batter to check if Oil is hot enough. If the batter rises immediately then the Oil is perfectly hot. If it takes some time to rise up then you need to wait.
  5. Reduce the heat and fry Vadas on low heat. Add small Vadas in Oil. These Vadas take longer to cook, so it is very important to cook it on low heat. We have fried on low heat for total 4 mins. Remove Vadas from Oil
  6. Let's make a batch of Vadas in traditional style. Shape like flat discs and make a hole at the center (like Medu Vadas). We have talked in great detail how to shape like Medu Vadas. Check our Medu Vada video for the details. Fry on low heat. Remove from Oil and similarly fry remaining batches of Vadas
  7. We can make 20-22 Vadas in these measurements. Allow the Vadas to cool down as it must not be too hot while serving. Now let's cook rice
  8. In a large pan, boil 1 liter (4 Cups) water. Add 1 tsp Salt and some Oil and mix well. Now add soaked and drained rice in boiling water. Cook until it is completely done. Rice is cooked in 5-6 mins on medium heat. Remove from heat and drain excess water
  9. We have our Vadas and the rice ready. Let's serve Vada Bhat now
  10. Let's serve Nagpuri Vada Bhat in a traditional style. In a serving plate serve steamed rice. Make a small hole at the center of mound. We have mixed ½ tsp Asafoetida powder with 4 tbsp Water. Put this flavored water on rice (1-2 tsp per serving)
  11. Crush 2-3 Vadas with hands and put it on rice. Let's prepare a flavorful Tadka (tempering)
  12. In a pan, add 4-5 tbsp Cooking Oil. Add Mustard Seeds, dry Red Chilies, Asafoetida Powder, Curry Leaves and mix well. Add Turmeric Powder and mix well. Pour this Takda on rice (1-2 tsp Tadka per serving). This Tadka adds to the flavor of Nagpuri Vada Bhat
  13. Mix rice with the Tadka. The aroma is too tempting and hard to resist.
  14. We will serve some more Vadas at the side and Maharashtrian Buttermilk Kadhi
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/nagpuri-vada-bhat/