Badi
The bigger dumpling.
The larger dumpling. Same idea as moong badi, more of it, and it wants a pot that is going to sit on the stove for a while.
- Size
- Large
- Heat
- Mild
- Texture
- Chewy centre when cooked
- Cooking
- Fry, then simmer long
Sold to shops, wholesalers, caterers and distributors. Retail pouches and bulk cartons, priced per order.
About this one.
Size changes the dish. A big badi keeps a chewy centre long after the outside has softened, so you get two textures in one spoon. That is the whole appeal, and it is why people do not substitute.
Give it time. Under cooked badi is unpleasant in a way that under cooked almost nothing else is.
Made from
Dal and spices. The full ingredient declaration, batch details and the FSSAI mark are printed on every pack. We do not publish a declaration on the website, because the pack in your hand is the one that counts.
Good for
- Winter curries
- Sunday cooking
- Badi aloo
- Family meals
Part of Cooks into dinner Bulk and catering
In the kitchen
How to cook it.
- Crack the larger ones in half before frying so the middle cooks through.
- Fry until deep gold, then simmer covered for fifteen to twenty minutes.
- Best made a few hours ahead. It improves sitting.
Customer experience
No reviews published yet.
We would rather show nothing than invent something. When shops and households start sending feedback on Badi, it goes here, with their name on it and nothing edited out.
- Taste and freshness
- Packaging and seal
- Condition on arrival
- Whether it sold through
Goes with this.
Other things people order in the same box.
