Sepu Vadi

Sepu vadi is a delicious Himachali dish prepared by frying urad dal dumplings. It is a popular dish served during weddings and other special occasions.



  • Mustard oil for frying
  • 1/2 cup urad dal, soaked overnight
  • 1 piece ginger, inch long
  • Salt, as per taste
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon peppercorns
  • 2 whole red chilies, broken


  • 2 bunches spinach, blanched & pureed
  • 1 tablespoon oil
  • 1 cinnamon stick, inch long
  • 2 green cardamoms
  • 6 cloves
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • salt to taste
  • 1/2 teaspoon garam masala powder
  • 2 1/2 tablespoons yoghurt
  • 1 teaspoon ghee


  1. Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies. Cool and grind to powder.
  2. Grind dal along with ginger to paste. Adjust taste with spice and salt.
  3. Spread on greased plate and steam for 10 min. Once cool, cut into cubes.
  4. Make spice paste by adding all dry spices to water. Keep aside.
  5. Heat oil. Splutter cinnamon, cloves, cardamoms, cloves, cumin seeds and asafoetida.
  6. Deep fry cubes in mustard oil till golden outside. Keep aside. Store in air tight container for future use.
  7. Add spice paste and simmer till oil separates.
  8. Add spinach puree and yogurt. Adjust consistency with water.
  9. Add salt. Mix and simmer till desired consistency.
  10. Add a cup of fried sepu vadi and cook covered for 3-5 minutes.
  11. Garnish with ghee and serve sepu vadi along with roti.

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