Badi/Vadi/Bari/Vade/Saange/Mangodi

Badi Or Vadi or Bari or mangodi or vade or saange , these dried dumplings are named and pronounced in different ways in different parts of India.

I saw a lot of enquiries and curiosity about this food item , hence thought to include the details about it in my BLOG. As you know  my blog is not an exclusive blog on cooking but its more about understanding our roots in the form of culture,teachings and also amalgamation of various thoughts that I ponder on..

Since Badi is one item that has been made and used since generations I thought to include it in my blog. NECESSITY IS THE MOTHER OF INVENTION..this saying holds true for the origination of Badi/Vadi/Bari. Unlike today’s time not all the grains/pulses and vegetables were available all throughout the year in the olden times. Hence, people invented different ways to store these items so as they can savour these all throughout  out the year.

My Grandma (Nani) was the one who introduced us to this delicacy as she makes these at home  very nice White gourd/winter melon badi.

My MIL is the one who knows making different varieties that I have shared here and that too really tasty ones.

Those who are experienced in making badis  say that badi making is an  art not everyone can make it perfect. (Note : I’ve never made them , I enjoy and savor  what my MIL makes) and by perfect it means beautiful golden colored badis and very soft when cooked. No doubt, my MIL makes perfect badi 🙂

Here are a few Varieties of them

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Gobhi (Cauliflower/Cabbage ) badi

Ingredients:

1/2 Kg Cauliflower grated,

250 gram Cabbage grated.

1 Kg split Urad dal

Ginger , garlic, cilantro/coriander (hara dhania),heeng , if you like flavors  of methi leaves  then add a little bit of them too, skinned & pureed tomatoes (1-2), Garam masala. Salt per taste.

Method : Soak & wash the dal (lentil) nicely so the covers are washed out.Grind the dal add all the above ingredients mix it really well and the mix is ready to be dried in sun for couple of days.

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Chana Dal badi (Gram Flour badi)

Ingredients

1/2 kg chana dal ,Jeera powder,Red chilli powder, Ginger -garlic paste,cilantro/coriander (hara dhania)

Method : Soak & wash the dal (lentil) nicely .Grind the dal add all the above ingredients mix it really well and the mix is ready to be dried in sun for couple of days.

 

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Mooli (Raddish) badi

Ingredients:

1/2 kg Grated Mooli(raddish) press and remove water

1 Kg split Urad dal

Ginger , garlic, cilantro/coriander (hara dhania),heeng , if you like flavors  of methi leaves  then add a little bit of them too.

Method : Soak & wash the dal (lentil) nicely so the covers are washed out.Grind the dal add all the above ingredients mix it really well and the mix is ready to be dried in sun for couple of days.

 

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Rakhia (white gourd/winter melon) badi

some times also known as White pumpkin .

Ingredients:

3 kg Grated or grinded Rakhia (white pumpkin) Mooli(raddish) press and remove water

1 Kg split Urad dal

Ginger , garlic, cilantro/coriander (hara dhania),heeng , if you like flavors  of methi leaves  then add a little bit of them too.

Method : Soak & wash the dal (lentil) nicely so the covers are washed out.Grind the dal add all the above ingredients mix it really well and the mix is ready to be dried in sun.

 

NOTE : proper drying is a must for badis to last long. Make sure they get good full sun for 5-6 days.

The badi’s can be used in various combinations as curries, in kadhi, for making puri’s , in pulav, in regular dal etc.