Traditional Pahari Kakri Badi
पारंपरिक पहाड़ी ककड़ी बड़ी
We prepare Badi traditionally using locally sourced Pahadi Yellow Cucumber and Split Black Lentils. Urad Chilka Dal is soaked for 6 to 8 hours. Then we rub it to remove black seed coat (Chilka) from the lentil and grind it. We peel yellow Pahari Kakri (Cucumber) and grate it. Then mix it with the dal to make a batter of thick consistency. Then we make badi and dry it in the sun. Ingredients are – Urad Chilka Dal (Black Lentils Split) Yellow Pahari Kakri (Pahadi Cucumber) Ginger Asafetida Black Cardamom .
Traditional Pahari Bhuj Badi
पारंपरिक पहाड़ी भुज बड़ी
We prepare Badi traditionally using locally sourced Bhuj and Split Black Lentils. Urad Chilka Dal is soaked for 6 to 8 hours. Then we rub it to remove black seed coat (Chilka) from the lentil and grind it. We peel Bhuj and grate it. Then mix it with the dal to make a batter of thick consistency. Then we make badi and dry it in the sun. Ingredients are – Urad Chilka Dal (Black Lentils Split) Bhuj Ginger Asafetida Black Cardamom .
Traditional Pahari Mooli Badi
पारंपरिक पहाड़ी मूली बड़ी
We prepare Badi traditionally using locally sourced Pahadi Mooli and Split Black Lentils. Urad Chilka Dal is soaked for 6 to 8 hours. Then we rub it to remove black seed coat (Chilka) from the lentil and grind it. We peel Pahari Mooli and grate it. Then mix it with the dal to make a batter of thick consistency. Then we make badi and dry it in the sun. Ingredients are – Urad Chilka Dal (Black Lentils Split) Pahari Mooli Ginger Asafetida Black Cardamom .