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Crispy, golden-fried sun-dried lentil dumplings, a classic Odia crunchy side dish. This simple recipe is the perfect accompaniment to Pakhala or dal and rice, adding a delightful texture and nutty flavor to any meal.
For 4 servings
Heat the oil in a pan.
Fry the badi.
Cook until golden and crispy.
Drain and serve.
Crispy, golden-fried sun-dried lentil dumplings, a classic Odia crunchy side dish. This simple recipe is the perfect accompaniment to Pakhala or dal and rice, adding a delightful texture and nutty flavor to any meal.
This odia recipe takes 7 minutes to prepare and yields 4 servings. At 145.97 calories per serving with 9.23g of protein, it's a beginner-friendly recipe perfect for side or snack.
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Crush the fried badi into coarse pieces. Mix with finely chopped onion, green chilies, fresh coriander, and a drizzle of raw mustard oil for a zesty side dish.
Lightly crush 2-3 cloves of garlic and fry them in the oil for 30 seconds before adding the badi. This infuses the dish with a lovely garlic aroma.
Urad dal, the primary ingredient in badi, is rich in protein, which is essential for muscle repair and overall body function.
Lentils are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Badi contains important minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining heart health.
One serving (about 1/4 cup) of Badi Bhaja contains approximately 120-150 calories, primarily from the lentils and the oil used for frying.
Badi Bhaja can be part of a balanced diet. The badi itself is a good source of plant-based protein and fiber. However, since it is fried, it should be consumed in moderation.
Badi are sun-dried dumplings made from a ground lentil paste, typically urad dal (black gram). They are a staple in Odia cuisine and add protein and texture to various dishes.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil provides the traditional, pungent flavor that is characteristic of this Odia dish.
The badi is done when it has a uniform deep golden-brown color, looks visibly crisp, and makes a light rattling sound when you stir it in the pan.
It is traditionally served as a crunchy side with 'Pakhala' (fermented rice), or with dal and rice. It also makes a great simple snack.
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