Urad dal batter fermented overnight and steamed into a spongy savoury cake — a traditional high-protein gluten-free breakfast of the Garhwal region eaten with chutneys.
Ingredients
1 cup split white urad dal (without skin) — soaked overnight and drained
Salt to taste
1 tsp ginger — finely grated
2 green chillies — very finely chopped
1/4 tsp cumin seeds
A pinch of baking soda — added just before steaming
Oil for greasing the pan
For serving: bhaang ki chutney and green coriander chutney
Method
Drain the overnight-soaked urad dal completely.
Grind in a blender using as little water as possible — about 3 tbsp total — to a smooth, thick, fluffy batter. It should be almost white and very thick: when a spoon is pressed into it the indent should hold briefly.
Add salt, grated ginger, finely chopped green chillies and cumin seeds.
Mix. The batter should be thick but not stiff — if too thick add 1 tsp water at a time.
Cover and ferment at room temperature for 6 to 8 hours or overnight until small bubbles appear on the surface.
Grease a round flat pan (20 cm diameter) generously with oil.
Set up a steamer with boiling water.
Add a pinch of baking soda to the fermented batter.
Stir gently in one direction only for 10 seconds. Pour into the greased pan immediately.
Steam on medium heat for 18 to 20 minutes until a toothpick inserted in the centre comes out clean.
The baadi will be firm, spongy and white throughout.
Cool 5 minutes. Run a knife around the edges.
Cut into squares or wedges. Serve with bhaang ki chutney.