Ingredients
Equipment
Method
- Prepare the Dal Batter: Drain the soaked urad dal completely. In a grinder, combine the dal with chopped ginger and green chilies. Grind to a thick, smooth paste using as little water as possible (add 1-2 tablespoons only if absolutely needed). Transfer to a bowl. Add salt and whisk vigorously for 5-7 minutes until the batter becomes light and fluffy.
- Steam the Vadis: Quickly mix in the Eno fruit salt and lemon juice. Immediately pour the batter into a greased plate or steamer mold (about 1 to 1.5 inch thick layer). Steam over boiling water for 15-20 minutes. Check doneness by inserting a toothpick – it should come out clean. Allow it to cool completely, then cut into diamond or square pieces.
- Fry the Vadis: Heat mustard oil in a deep kadai over medium heat. Fry the steamed vadi pieces in batches until they turn golden brown and crisp on the outside. Remove and drain on paper towels to remove excess oil.
- Prepare the Spinach Gravy: Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice-cold water. Drain and blend into a smooth puree. Heat 2-3 tbsp mustard oil in a heavy pan. Add cumin seeds and let them crackle. Add the whole spices (black cardamom, cloves, cinnamon, fennel seeds) and sauté for 30 seconds until fragrant. Add asafoetida, turmeric powder, coriander powder, Kashmiri chili powder, and slit green chilies. Stir for a few seconds.
- Cook the Gravy: Add the spinach puree and salt. Cook on medium heat for 5-6 minutes. Reduce the flame to low. Gradually pour in the whisked yogurt while stirring continuously to prevent curdling. Add 1-2 cups water to achieve a medium-thick gravy consistency. Simmer gently for 8-10 minutes, stirring occasionally.
- Combine and Finish: Gently add the fried vadis into the simmering gravy. Cook on low heat for another 10-15 minutes so the vadis absorb the flavors and become soft. Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot.
Notes
Things to Avoid Adding too much water while grinding the dal (makes dense vadis). Using high heat after adding yogurt (causes splitting). Skipping mustard oil, as it gives the signature Kangra aroma. Storage Instructions Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or milk to restore consistency. Best enjoyed fresh. Other Essentials (Pairing with Kangri Dham) Serve this Sepu Vadi with Telia Maah (ghee-rich black urad dal), Boor ki Kadi or khatta kadi, plain aromatic rice, moong dal, madra, and meetha bhaat for a complete, authentic Kangri Dham thali served on pattlu leaves.