How to make Udida Ghari -
Spiced urad dal dumplings make very delicious snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Red chilli powder (लाल मिर्च पावडर )
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Udida Ghari checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Rice Vada - SK Khazana Bruschetta Mushroom And Spinach Calzone Curry Leaf Prawns
Udida Ghari Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 5-6 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Udida Ghari Recipe
Split skinless black gram (dhuli urad dal) , soaked for 5-6 hours and drained 1 cup
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Black peppercorns , crushed 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Curry leaves , shredded 12
Oil to deep fry
Green chutney to serve
Method
Step 1
Put half the drained dal into a blender jar. Grind to a coarse paste and transfer into a bowl.
Step 2
Put the remaining dal in the same blender jar. Add 5 tbsps water and grind to a smooth and fluffy batter. Transfer into the same bowl and beat well with hands.
Step 3
Add red chilli powder, turmeric powder, cumin seeds, crushed black peppercorns, asafoetida, salt and curry leaves and mix well.
Step 4
Heat sufficient oil in a kadai. Drop small portions of the batter and deep fry on medium heat till golden brown and crisp.
Step 5
Drain on absorbent paper. Arrange on a serving plate and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
