Methi Vadi Recipe

Methi Vadi Recipe

Methi Vadi Recipe. Methi Vadi is an ideal nibble formula that can be presented with tea and can likewise be filled in as a lunch box nibble. Made utilizing moong dal, potatoes, fenugreek leaves and a melange of Indian flavors, this simple nibble formula tastes extraordinary when matched with a hot funneling cup of tea. A customary Maharashtrian formula, it is normally ready during winters and rainstorm and is incredibly delightful.

Methi Vadi Recipe

You can likewise have the moong dal vadis overall in the event that you’re having those abrupt cravings for food at 12 PM and looking for a prepared to-eat munchies. Simply store these moong dal vadis in an impermeable holder and eat them at whatever point you like. You can likewise convey these on picnics and travels as they are non-muddled.

Elements for required for making Methi Vadi Recipe

1 cup moong dal
2 tablespoon ghee
1 1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 cup tomato puree


1 teaspoon cumin seeds
2 little potato
1/2 tablespoon powdered turmeric
1 teaspoon powdered red stew
1 cup finely cleaved fenugreek leaves ( methi)
3 squeezes salt


For The Main Dish
2 squeezes salt
3 pieces green stew
3 squeezes dark pepper

Methi Vadi Recipe

Instructions to make Methi Vadi Recipe

Stage 1
To make the moong dal vadi, douse moong dal in water for 4 hours. Grind it without water. Add salt, pepper and green stew in it. Make it into a level, round ball and sun dry it for 2 to 3 days. On the other hand you can prepare it in the stove till dry. Store in a water/air proof compartment and use as required.

Stage 2
Strip and cut the potato into little pieces and move them to a bowl. Presently heat ghee in a skillet over medium-high fire. Add cumin seeds and when it begins to splutter, add the preapred moong dal vadis. Broil on sluggish fire till brilliant.

Stage 3
Add the methi leaves, potato sorts and the dry flavors out with a little water. Cook till the vadi and potato pieces are delicate. Add the tomato puree and stew the dish for quite a while. Once done, move it to a serving bowl and relish the flavourful methi vadi formula.

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