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Besan Vadi: A Taste of Home, Made with Love!

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Chef Curry Do’pyaza

Besan Vadi: A Taste of Home, Made with Love!

Namaste Dosto! Kem cho? Kai chal raha hai? (Greetings friends! How are you? What’s going on?)

Chef Curry Do’pyaza here, back with another recipe that’ll transport you straight to your nani’s (grandmother’s) kitchen! Today, we’re diving into the delightful world of Besan Vadi, those golden, melt-in-your-mouth dumplings simmered in a tangy, spicy gravy.

Besan Vadi is more than just a dish; it’s a warm hug on a plate. It’s a staple in many Gujarati and Rajasthani households, especially during festivals like Diwali, Holi, and even those cozy monsoon evenings when you just crave something comforting and flavorful. It is also commonly made on days of fasting when people avoid grains.

A Little Trip Down Memory Lane:

The history of Besan Vadi is as rich and vibrant as the dish itself. It’s believed to have originated in the arid regions of Rajasthan and Gujarat, where besan (gram flour) was a readily available and versatile ingredient. Over time, each family developed its own unique twist, passing down secret spice blends and cooking techniques through generations.

Let’s Get Cooking!

This recipe is easy to follow, even for novice cooks. So, put on your aprons, turn up the Bollywood tunes, and let’s get started!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

For the Vadi (Dumplings):

  • 1 cup Besan (Gram Flour)
  • 1/4 tsp Haldi (Turmeric Powder)
  • 1/2 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/4 tsp Ajwain (Carom Seeds)
  • 1 tbsp Oil
  • Salt to taste
  • 1/2 cup Water (or as needed)

For the Gravy:

  • 2 tbsp Oil
  • 1/2 tsp Rai (Mustard Seeds)
  • 1/4 tsp Hing (Asafoetida)
  • 1 medium Pyaz (Onion), finely chopped
  • 1 inch Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 medium Tamatar (Tomato), finely chopped
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/4 tsp Haldi (Turmeric Powder)
  • 1/2 tsp Garam Masala
  • 1 cup Water
  • Salt to taste
  • Fresh Hara Dhania (Cilantro), for garnish

Step-by-Step Instructions:

  1. Making the Vadi: In a large bowl, combine besan, haldi, lal mirch powder, ajwain, oil, and salt. Gradually add water, mixing until you form a smooth, pliable dough. It should not be sticky.
  2. Divide the dough into small, equal-sized portions. Roll each portion into a cylindrical shape or any shape you desire.
  3. Steaming the Vadi: Heat water in a steamer or a large pot with a steamer basket. Place the vadi in the steamer and steam for 15-20 minutes, or until they are firm to the touch. You can also use a pressure cooker (see alternative methods below).
  4. Once steamed, let the vadi cool slightly and then slice them into bite-sized pieces.
  5. Preparing the Gravy: Heat oil in a kadhai (wok) or a deep pan. Add rai and hing. Let the mustard seeds splutter.
  6. Add chopped pyaz and sauté until golden brown. Add adrak-lahsun paste and sauté for another minute until the raw smell disappears.
  7. Add chopped tamatar and cook until they soften and release their juices.
  8. Add dhania powder, lal mirch powder, haldi, and garam masala. Sauté for a minute, stirring constantly to prevent burning.
  9. Add water and salt. Bring the gravy to a boil.
  10. Gently add the sliced vadi to the gravy. Simmer for 5-7 minutes, allowing the vadi to absorb the flavors of the gravy.
  11. Garnish with fresh hara dhania. Serve hot!

Chef Curry’s Tips for Best Results:

  • Don’t overcook the vadi! Overcooked vadi will become hard and rubbery.
  • Adjust the spices to your liking. Feel free to add more or less lal mirch powder depending on your spice tolerance.
  • A pinch of sugar in the gravy can balance the acidity of the tomatoes.
  • Use fresh ingredients for the best flavor.

Alternative Cooking Methods:

  • Pressure Cooker: You can steam the vadi in a pressure cooker. Add about 1 cup of water to the cooker, place the vadi on a greased plate or steamer basket, and cook for 2 whistles on medium heat.
  • Microwave: Place the vadi in a microwave-safe dish with a tablespoon of water and cover. Microwave on high for 5-7 minutes, checking for doneness halfway through.
  • Air Fryer: Brush the vadi with a little oil and air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through, until lightly golden.
  • Slow Cooker/Crockpot: Prepare the gravy in a pan and then transfer it to the slow cooker. Add the steamed vadi and cook on low for 2-3 hours.
  • Oven: Arrange the vadi on a baking sheet, brush with oil, and bake at 375°F (190°C) for 10-12 minutes, flipping halfway through, until lightly golden.

Nutritional Information (Approximate):

  • Calories: 250-300 per serving
  • Protein: 10-12g
  • Carbohydrates: 30-35g
  • Fat: 10-15g

Serving Suggestions:

Besan Vadi tastes amazing with:

  • Steaming hot rice
  • Roti or Paratha
  • A dollop of fresh yogurt
  • A side of chopped onion and green chilies

Now it’s your turn!

I encourage you to try this simple yet satisfying recipe at home. Share the deliciousness with your family and friends. Remember, cooking is an act of love, so pour your heart into it and enjoy the process!

Happy Cooking, Dosto!
Chef Curry Do’pyaza