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Nachni Vadi: A Taste of Tradition, A Pinch of Love!

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Chef Curry Do’pyaza

Nachni Vadi: A Taste of Tradition, A Pinch of Love!

Namaste and good day to all my lovely readers! Kem cho? Kai kasa aahat? (How are you all?) Chef Curry Do-Pyaza here, back in your kitchens with a recipe that’s close to my heart – Nachni Vadi!

This humble dish is a staple in many Maharashtrian households, especially during the holy month of Shravan, when many abstain from meat. It’s also a popular snack during festivals like Ganesh Chaturthi and Diwali, and a comforting treat during the cool monsoon season.

A Little Trip Down Memory Lane

Nachni, also known as ragi or finger millet, has been cultivated in India for centuries. It’s a powerhouse of nutrients and a fantastic alternative to rice and wheat. Our grandmothers and great-grandmothers knew this, and they cleverly incorporated it into delicious dishes like this Nachni Vadi. It’s a testament to their ingenuity and resourcefulness!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

What You’ll Need (Ingredients):

  • 1 cup Nachni Peeth (Ragi Flour/Finger Millet Flour)
  • 1/2 cup Besan (Gram Flour)
  • 1/4 cup Jwari Peeth (Sorghum Flour)
  • 1 medium Pyaz (Onion), finely chopped
  • 2-3 green chillies, finely chopped (adjust to your spice level!)
  • 1 inch Adrak (Ginger), grated
  • 1 tablespoon Lasun (Garlic) paste
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • 1/2 teaspoon Jeera Powder (Cumin Powder)
  • 1/4 cup Kothimbir (Fresh Coriander Leaves), finely chopped
  • 2 tablespoons Til (Sesame Seeds)
  • 2 tablespoons Tel (Cooking Oil) + more for greasing
  • Salt to taste
  • 1 cup water (approximately)

Let’s Make Some Magic (Instructions):

  1. Mix it Up: In a large mixing bowl, combine the nachni peeth, besan, and jwari peeth. Make sure there are no lumps!
  2. Add the Flavors: Add the chopped pyaz, green chillies, grated adrak, lasun paste, haldi powder, lal mirch powder, dhaniya powder, jeera powder, kothimbir, til, and salt. Mix everything well with your hands.
  3. Oil it Up: Add 2 tablespoons of tel to the mixture and mix again. This will help bind the ingredients.
  4. Knead the Dough: Gradually add water, a little at a time, and knead the mixture into a stiff dough. The dough should be firm and not sticky.
  5. Steam it Up: Grease a steamer plate or a shallow dish with tel. Spread the dough evenly on the plate, about 1/2 inch thick.
  6. Steam Away: Steam the dough for 20-25 minutes, or until a knife inserted into the center comes out clean.
  7. Cool and Cut: Let the steamed vadi cool completely. Then, cut it into diamond shapes or squares.
  8. Shallow Fry (Optional): Heat some tel in a pan. Shallow fry the vadi pieces until they are golden brown and crispy on both sides. This step is optional, but it adds a lovely crunch!

Chef Curry’s Top Tips:

  • Don’t add too much water at once while kneading the dough. Add it gradually to get the right consistency.
  • If you don’t have a steamer, you can use a large pot with a trivet.
  • For a richer flavor, you can add a tablespoon of curd (yogurt) to the dough.
  • Adjust the amount of green chillies and red chilli powder according to your spice preference.

Cooking it Your Way:

  • Gas Stove: Follow the steaming instructions above. The traditional way!
  • Induction Stove: Same as gas stove.
  • Pressure Cooker: Place the greased plate inside the pressure cooker with about 1 cup of water. Steam for 2 whistles on medium heat. Let the pressure release naturally.
  • Oven: Preheat oven to 350°F (175°C). Bake the spread-out dough on a greased baking sheet for 25-30 minutes, or until cooked through.
  • Microwave: Not recommended for steaming.
  • Air Fryer: Cut the vadi into pieces after steaming and air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through, until golden brown.
  • Slow Cooker/Crockpot: Not recommended for this recipe.

A Little Something About Nutrition:

Nachni is a fantastic source of calcium, iron, and fiber. This vadi is a healthy and delicious snack that will keep you feeling full and energized.

Serving Suggestions:

  • Serve the Nachni Vadi hot or at room temperature with a side of green chutney or tomato ketchup.
  • Enjoy it as a tea-time snack or as a light meal.
  • Pack it in your lunchbox for a healthy and tasty treat.

Now It’s Your Turn!

I urge you, my dear readers, to try this simple yet satisfying recipe. It’s a wonderful way to connect with your roots and enjoy a taste of tradition. Make it with love, share it with your family, and let the flavors of India fill your home. Happy cooking!