About Us

We have been supplying orid dall which gives more yield and No.1 in quality, taste, hygiene to all hotels, caterers, retailers since the inception of the company.

Contact info

  • Phone:
  • Address:

    Vijayalakshmi Dall Mill, D.No.497/4, Burripalem Road,Tenali, Guntur, A.P PIN – 522 201

  • Email:
  • Working days/hours:
    Mon - Sun/ 9:30 AM - 6:30 PM

Stuffed Urad Dal Bhakri

Stuffed Urad Dal Bhakri

Ingredients

For The Dough

1. 3/4 cup whole wheat flour (gehun ka atta)
2. salt to taste.

For The Urad Dal Stuffing

1. 1/2 cup Vijayalakshmi urad dal.
2. 1 tsp oil
3. 1 tsp roasted and coarsely crushed cumin seeds (jeera)
4. 1/2 tsp roasted and coarsely crushed coriander (dhania) seeds
5. 1/2 tbsp finely chopped green chillies
6. 1/4 tsp freshly ground black pepper (kalimirch)
7. salt to taste

Method For the dough

1. Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water.
2. Divide the dough into 14 equal portions and keep aside.

For the stuffing

1. Soak the Vijayalakshmi urad dal in enough water in a deep bowl for 1 hour. Drain well.
2. Combine the Vijayalakshmi urad dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside.
3. Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and green chillies.
4. When the seeds crackle, add the Vijayalakshmi urad dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
5. Remove from the flame and keep aside to cool completely.
6. Divide the stuffing into 14 equal portions and keep aside.

How to proceed

1. Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
2. Place a portion of the urad dal stuffing in the centre, bring together all the sides and seal the edges.
3. Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.
5. Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides.
6. Repeat steps 1 to 5 to make 13 more stuffed  Vijayalakshmi ural dal bhakris.
7. Serve immediately.

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