Bedai is a stuffed poori made with a mix of soaked moong and Urad Dal. It is fried until crispy and served with a spicy Aloo Sabji. This is a popular Indian Street Food, sold by the street vendors.
Bedai is a breakfast dish, made in the different North Indian States. Its a popular dish across Delhi, Uttar Pradesh, and Bihar. For making sure I cover all states, I decided to tag this under Bihar. Bedai is similar to the Bedmi Poori, the masala I have used here is different from the lentil stuffed pooris I have already made. One version of Bedmi Poori has a spicy masala added to Urad dal and the other one with different masala.
This Bedai is stuffed with a mix of Yellow Split Moong Dal and Urad dal along with spices. Bedai is normally served with Aloo Sabzi for breakfast.
When it came to selecting B under Indian Flatbread, I had Biraiee roti, Bakarkhani, Bajra Methi Poori, Bili Holige, Besanacha dhirada, I wanted to record all these for later use.
I adapted this from surekha's recipescollection and the author suggested a slightly different style of Aloo Sabji, I went with the regular one.
So for B it is Bedai from Bihar in the A to Z Indian Flatbread Series. If you want to know what is B in the A to Z Dosa Varieties, check out.
A to Z Indian Flatbreads:
PIN this for Later!
Step By Step Pictures for making Bedai
Bedai | Dal Stuffed Pooris from Bihar
Ingredients Needed:
For the Poori dough
- 3 cups Wheat Flour
- 1 cup Semolina / Rava
- Ghee
- Salt to taste
- Water to make the dough
- Cooking Oil for Deep frying
For the Dal Stuffing
- 1.5 cup Split Moong Dal
- 1.5 cup Urad Dal
- 1 no Green Chilli
- 1 inch Ginger
- Salt to taste
- 1 tbsp Cumin Powder
- 1 tsp Dry Red Chilli crushed
- 2 tbsp Amchur / Mango Powder
- 1 tsp Pepper Powder
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 2 tbsp Cooking Oil
- 1 tbsp Cumin Seeds
- 1/2 tsp Asafoetida
- Handful Coriander Leaves
Making the Stuffing
- Soak Moong and Urad dal for 6 hours
- Drain all the water out.
- Grind ginger and chillies in a mixer jar
- Add the drained dal and grind coarsely.
- Heat a nonstick pan with oil, add cumin, hing.
- Then add the ground paste.
- Add the salt, all the dry spices powders
- Cook for 5 minutes as you stir so that water evaporates and the dal is cooked.
- Allow to cool and make into equal balls.
- Cover and set the balls aside.
Making the dough for poori:
- Mix all the dry ingredients and ghee.
- Slowly add water and knead to a soft dough.
- Keep it covered until you are ready to make the pooris.
Making the Bedai poori:
- Divide the dough in equal balls, slightly bigger than that of stuffing.
- Press on the sides and place the stuffing in the center and cover on all sides.
- Dust well with dry flour and gently roll out into 3 to 4 diameter circles.
- Heat a kadai with oil for deep frying.
- When the oil is hot, gently slide in the pooris and press on top.
- When the poori puffs up, gently flip to the other side and let it cook.
- Drain on a kitchen towel.
- Continue with the rest of the dough.
- Serve it with hot Bedai with potato sabji
Serving Suggestions: This can be served with green chutney or tamarind chutney.
I only made with 1 cup of Wheat flour and adjusted all the spices as required. I have given the original recipe that serves about 25-28 medium sized pooris.
Bedai | Dal Stuffed Pooris from Bihar
Ingredients
For the Poori dough
- 3 cups Wheat Flour
- 1 cup Semolina / Rava
- Ghee
- Salt to taste
- Water to make the dough
- Cooking Oil for Deep frying
For the Dal Stuffing
- 1.5 cup Split Moong Dal
- 1.5 cup Urad dal
- 1 no Green Chilli
- 1 inch Ginger
- Salt to taste
- 1 tbsp Cumin Powder
- 1 tsp Dry Red Chilli crushed
- 1 tsp Pepper Powder
- 1 tsp Garam Masala
- 2 tbsp Amchur / Mango Powder
- 1 tsp Turmeric powder
- 2 tbsp Cooking Oil
- 1 tbsp Cumin seeds
- 1/2 tsp Asafoetida
- Handful Coriander leaves
Instructions
Making the Stuffing
- Soak Moong and Urad dal for 6 hours
- Drain all the water out.
- Grind ginger and chilies in a mixer jar
- Add the drained dal and grind coarsely.
- Heat a nonstick pan with oil, add cumin, hing.
- Then add the ground paste.
- Add the salt, all the dry spices powders
- Cook for 5 minutes as you stir so that water evaporates and the dal is cooked.
- Allow to cool and make into equal balls.
- Cover and set the balls aside.
For the Poori Dough
- Mix all the dry ingredients and ghee.
- Slowly add water and knead to a soft dough.
- Keep it covered until you are ready to make the pooris.
Making the Bedai poori:
- Divide the dough in equal balls, slightly bigger than that of stuffing.
- Press on the sides and place the stuffing in the center and cover on all sides.
- Dust well with dry flour and gently roll out into 3 to 4 diameter circles.
- Heat a kadai with oil for deep frying.
- When the oil is hot, gently slide in the pooris and press on top.
- When the poori puffs up, gently flip to the other side and let it cook.
- Drain on a kitchen towel.
- Continue with the rest of the dough.
- Serve it with hot Bedai with potato sabji
- Serving Suggestions: This can be served with green chutney or tamarind chutney.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
Loading InLinkz ...
Sandhya Ramakrishnan says
I have not made any stuffed poori and it has been on my list to make them for so long. I will definitely need to give them a try soon. Looks delicious Valli!
vaishalisabnani says
Bedai Poori takes me back to our trip to Agra , remember the breakfast ? Oh man ! I am drooling away , simply love this traditional breakfast , which has been beautifully recreated by you , awesome !
And thanks for the mention of those breads with B , they surely have been noted to make a new list ????
gayathriraani says
Though I have seen stuffed pooris in our BM a lot, I am yet to try it. This version of poori with moong looks so good Valli. With the curry this must be a filling breakfast..
Ritu Tangri says
Ha Ha Ha! What a coincidence Valli! I have also made the same for letter B, but mine is different than yours. No doubt, yours is looking very delicious. Next time pakka your method 🙂
Sowmya says
That looks so flavourful and delicious....looks like a must try!
Renu Agrawal Dongre says
I make the bedmi version as described by you and it taste awesome, one of our family favorites and I remember we feast as breakfast on this when we visit our kul devi. The Bedai puri you made from bihar looks tempting and delicious.
Priya Suresh says
Moongdal and urad dal together in stuffing sounds too good. Already am an ardent fan of bedmi poori and this bedai dal stuffed pooris tempts me a lot. Interesting pooris definitely.
harini says
The stuffing sounds so flavorful. I am sure the puris would taste awesome.
mayurisjikoni says
I love having dal puri with hot masala tea for breakfast. Its amazing how many varieties of dal stuffed puris there are in India. Love this Indian Flatbread theme. If it were not for it , I wouldn't have discovered so many flatbreads from India.
Padmajha Sureshbabu says
The dal stuffing sounds yum /srivalli. The first few line had me drooling! Am bookmarking so many dishes this time too.
Simply Tadka says
Valli di.. now i m curious , which search engine or book you used to found amazing recipes and always new and traditional.. love the way you shared the details.
code2cook says
pooris looking mouthwatering, I am sure with spicy filling they must have tasted great.
Pinkey Sen says
Good recipe with fine presentation. Will try my hand today. Wish me good luck♥♥♥