Urad Dal poori Or Bedmi poori is an Indian fried bread made with soaked urad dal paste added along with some spices in whole wheat flour. Bedmi pooris are very crispy, delicious, and satisfying.
Urad dal poori or bedmi poori is the famous breakfast dish in North India mainly in Delhi and UP. These are usually served with spicy boiled aloo ki sabji at breakfast or Lunchtime . But other dry veggies and curry also paired with it well.
How to make Bedmi poori at home
Urad dal pooris are very easy to make at home. Bedmi poori or urad dal pooris are made in two different ways. One is adding ground dal paste directly to the flour with spices to form a dough, then make small balls, and roll them into circles and fry them.
In Another way, we first grind the dal and then cooked it with oil and spices to make it a little dry and then use it as a stuffing in the poori dough balls. Both ways they taste delicious just the second method is a little time-consuming.
What are sceret ingredients that makes the urad dal poori crispy
The addition of fine sooji(semolina) and milk while making the dough gives them a crispy texture, and the spices enhance the taste.
Other recipes you may like to try Veg sandwich with hung curd, Japanese milk bread (with whole wheat flour), Besan chilla stuffed with paneer and veggies, Hare matar ki poori / Green peas stuffed masala poori
Health benefits of the main ingredients used in the preparation of Urad dal poori
Urad Dal
- Washed Urad dal is also known as Split black lentil or black gram dal rich in fat, protein, and carbohydrates. This dal is full of iron, folic acid, calcium, potassium, and magnesium. It is extensively used in the making of vada, dosa, papad, lentil curry.
- It contains a good amount of soluble and insoluble fiber that helps in improving digestion, healing piles, and aids colic pain. A good option for diabetic people too.
- Urad dal is a powerhouse of various essential vitamins and minerals therefore a good health package for pregnant women.
- High iron content in urad dal helps in stimulating red blood cells and thus increased the oxygen production in the body.
- It improves bone health and strengthens the nervous system.
Whole wheat Flour
- Rich in essential vitamins, minerals and fibre.
- It improves the digestive system problems and reduces the risk of colon cancer.
- People who have gluten sensitivity should avoid wheat grain in their diet.
Step by step preparation of urad dal poori or bedmi poori
1. Firstly, wash dal 2 to 3 times with water and then soaked it for 2-3 hours. Drain the extra water and then transfer the soaked dal into a mixer grinder along with little water and grind. Add a little more water and grind it again.
2. Finally, add salt, coriander powder, cumin seeds powder, red chili powder, ginger powder, turmeric powder, and some more water. Grind it into a fine paste.
3. Now in a big bowl, add wheat flour, suji, ajwain, and oil. Mix all together nicely with your hands. After that, add the grounded dal mixture and milk little by little to make a stiff dough. Add water, if required in making the dough.
4. Knead the dough for 1-2 minutes to make it smooth and at last, apply little oil. Let the dough put at rest covered with a kitchen towel for about 10-15 minutes.
5. After resting, knead the dough again for 1 minute. Then make small equal size round balls out of it. Lightly grease a rolling board and rolling pin with oil. Take a dough ball, flatten it and roll into a 3-4 inch round. Keep them a little thicker than the normal pooris.
6. Heat oil in a deep frying pan on a high flame. Once it becomes hot, lower the heat to medium and drop prepared round.
7. Drop pooris one by one. As we slide the poori in hot oil, they will come to the surface immediately. At that time, press them gently so that they will puff up nicely.
8. As they become light golden in color, flip them, and fry the other side. When done, transfer pooris to a plate and serve warm with spicy aloo ki sabji or any dry veg or curries. They taste best when they are hot.
Serving Suggestion
Serve Urad dal poori or Bedmi poori at breakfast time or Lunchtime with rase wali spicy aloo ki sabji or any other dry veg, or curry. Leftover pooris can be refrigerated in an airtight box and stay good for 2-3 days. You can reheat them on an iron griddle on low flame and eat with pickle. They taste delicious.
You may also like
- Does It Really Matter What We Eat
- Multigrain Pancake with Buttermilk
- Mix Dal Cheela With Veggies
- Methi cauliflower stuffed paratha |healthy paratha recipe
- Easy whole wheat tawa naan recipe (without yeast)
Tips and tricks
- Grind dal by adding little water at a time to get a smooth paste of dal. If the paste is left coarse, pooris will not fluff well.
- The dough should be tighter than the normal chapatti dough.
- Give a rest of at least 10-15 minutes to the dough before preparing pooris. It helps in developing gluten strands in the dough properly, thus pooris fluff nicely.
- Poori size should not be more than 4 inches and a little thicker than the normal pooris.
- Oil should be hot while frying the pooris otherwise, they do not become fluffy and absorbs oil.
- Add one poori at a time in the kadhai while deep frying.
Recipe card for Urad dal poori |how to make bedmi poori at home
Urad dal poori | how to make bedmi poori at home
Ingredients
- 325 gm Whole wheat flour
- 25 gm Fine sooji
- 80 gm Washed urad dal
- ¾ tsp Salt
- ½ tsp Coriander powder (dhania powder)
- ½ tsp Roasted cumin seeds powder (jeera powder)
- ½ tsp Red chilli powder (lal mirch powder)
- ¼ tsp Ginger powder (adrak)
- ¼ tsp Turmeric powder (haldi)
- 2 tbsp Oil
- ½ tsp Ajwain
- 60 ml Milk
- Refined Oil for deep frying
- ¼ cup + More water if required to make dough
Instructions
- Firstly, wash dal 2 to 3 times with water and then soaked it for 2-3 hours.
- Drain the extra water and then transfer the soaked dal into a mixer grinder along with little water and grind. Add a little more water and grind it again.
- Finally, add salt, coriander powder, cumin seeds powder, red chili powder, ginger powder, turmeric powder, and some more water. Grind it into a fine paste.
- Now in a big bowl, add wheat flour, suji, ajwain, and oil. Mix all together nicely with your hands.
- After that, add the grounded dal mixture and milk little by little to make a stiff dough. Add water if required in making the dough.
- Knead the dough for 1-2 minutes to make it smooth and at last, apply little oil. Let the dough put at rest covered with a kitchen towel for about 10-15 minutes.
- After resting, knead the dough again for 1 minute. Then make small equal size round balls out of it.
- Lightly grease a rolling board and rolling pin with oil. Take a dough ball, flatten it and start rolling into a 3-4 inch round. Keep them a little thicker than the normal pooris.
- Heat oil in a deep frying pan on a high flame. Once it becomes hot, lower the heat to medium and drop prepared round.
- Drop pooris one by one. As we slide the poori in hot oil, they will come to the surface immediately. At that time, press them gently so that they will puff up nicely.
- As they become light golden in color, flip them, and fry the other side.
- When done, transfer pooris to a plate and serve warm with any dry veg or curries. They taste best when they are hot.
Video
Notes
Trending video
Try this bedmi poori recipe and let me know about your outcomes in the comments section below or tag #healthically on Instagram. If you like this recipe, don’t forget to share it with your friends and family, and give us a star rating.
