WebIn a mixing bowl, sieve together the flour and semolina. Add oil, dal paste and all the spices into it and with the help of lukewarm water, knead it into a smooth and tight dough similar …
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Method for making Bedmi puri recipe. Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste. Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel.
Urad Dal Poori, also called Bedmi Puri is a very famous breakfast usually eaten in Delhi and some parts of Uttar Pradesh. Its often served with Potato Baji and Curd. In the conventional poori, we use only whole wheat flour, but here in Bedmi Puri, in addition to whole wheat flour, we are going to use urad dal also.
These bedmi poori have slightly crisp texture that is opposite to regular poori. Addition of sooji helps get crispy texture. Also they are slightly thicker compared to the regular ones. It tastes best when paired with spicy, chatpati aloo sabzi. 1) Wash urad dal under running cold water till water runs clear.
Then sieve together the flour and semolina. Add oil, dal paste and along with the spices (fennel powder, coriander powder, roasted cumin powder, garam masala, turmeric) into it and make dough using luke warm water. Make dough smooth and tight dough similar to the dough for normal poori.