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Marwadi food is renowned for its complex flavours, exotic spices, and innovative preparation methods. The culinary offerings of this food are a delightful celebration of vegetarian cuisine, showcasing a harmonious blend of locally sourced ingredients. With a keen emphasis on utilising the bountiful grains, lentils, vegetables, and dairy products that are readily available in the area, each dish is an example to the artistry of the cooks. Dal Baati Churma, Papad Ki Sabzi, Ker Sangri, Gunde Ka Achar, and more are just a few of the well-liked dishes from the Marwadi cuisine. Spices like red chilli, turmeric, coriander, and cumin are frequently used in cooking, lending the food a robust flavour. The original flavours and classic preparations of Rajasthani food are well-liked because they play simply with the local flavours and showcase the rich cultural history. Dal ki Bedmi, a delectable creation, is a sumptuous flatbread that boasts a generous filling of luscious moong dal. Surabhi Bhandari, the talented Homechef, tantalises our taste buds with a captivating recipe that she graciously shares on her Instagram feed. Let’s get ready and make this monsoon special recipe at our home.
Ingredients
Here’s the recipe -
For one bedmi -
½ cup yellow moong dal (soaked for 2-3 hours)
½ tsp Red chilli powder
¼ tsp Haldi powder
Salt to taste
½ tsp Whole coriander seeds
Handful of fresh coriander and 2 green chillies, chopped
Ghee
Method: Strain the water from soaked dal and grind it with minimum or no water to a coarse thick paste. Add all spices, whole coriander, fresh coriander and chillies. Mix it nicely. Take a thick roti dough and roll it in thick chapati. Spread some ghee on it and put the dal paste in centre. Spread it little. Now fold the corners of chapati in square shape from all sides. Cook it on hot tawa on low flame on each side for a minute. Make khobe or indentions on one side of bedmi to cook it nicely. Use a gas grill or roast it directly on flame till it is cooked nicely.
Quick Tips
Few things to remember while making this -
1. The dal should be grind thick with no water or very less water.
2. Always cook the bedmi on low flame. Since it’s very thick, roasting on low flame will ensure proper cooking.
3. Use ghee generously when you eat the bedmi. Since dal is dry in nature, ghee will make it easy to bite and delicious to eat.
4. This is a special dish to be enjoyed once in a while, so don’t skimp on ghee, you’d better eat it properly.
5. Tastes best with bura, shakkar or dhaniya pudhina chutney.
