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Badi is a specialty from the hilly state of Himachal Pradesh . The sepu vadi/ Dumplings are made of ground fermented lentils/urad daal, which are first boiled in water and then deep fried in mustard oil. The gravy is made with spinach, di...
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Key Attributes
| Country of origin | India |
|---|---|
| Net Quantity | 250 gram |
| Manufacturer or packer name | Grow-n-know FPC ltd. |
Badi is a specialty from the hilly state of Himachal Pradesh . The sepu vadi/ Dumplings are made of ground fermented lentils/urad daal, which are first boiled in water and then deep fried in mustard oil. The gravy is made with spinach, dill,yogurt and whole spices. Sepu vadi is Best served with Rotis (Indian flat breads) cumin rice or just plain steamed rice. Hope you will like this traditional Himachali delicacy
- consume fresh
| Country of origin | India |
|---|---|
| Common name | Badi (Sepu Badi/Dumplings) (Sepu Badi) |
| Net Quantity | 250 gram |
| Additive info | Sepu bari preparation is more laborious and is being adjudged as one of the most delicious cuisines of Himachal Pradesh.The method of preparation of sepu bari is quite different from other traditionally prepared baris, it is non fermented and deep fried, whereas other baris are fermented and sun dried. The common ingredients used in the preparation of this bari are soaked dal paste and proper proportion of spices. According to the local people who prepare this bari the base used for the preparation i.e. soaked black gram should be thick and coarse. The general method of preparation of sepu bari prepared according to the information collected during the survey work by personal interactions and visits to local families of Himachal Pradesh. |
| Food type | veg |
| Manufacturer or packer name | Grow-n-know FPC ltd. |
| Manufacturer or packer address | Vill and PO Tarkwari, Teh Bhoranj, Distt Hamirpur, Himachal Pradesh 176045 |
| Manufacturing Date | 05/2024 |
| Nutritional information | highest amount of crude fat in B4 (26.96%), and protein in B3 (23.60%) and lowest fat content in B2 (21.75%) and lowest protein content in B1(21.74%) respectively. Crude fiber was maximum in B3 & B1 with same value (2.21%) & lowest in B2 with value of 1.91% |
| Instructions | Wheat allergy is an allergic reaction to foods containing wheat. Allergic reactions can be caused by eating wheat and also, in some cases, by inhaling wheat flour. Avoiding wheat is the primary treatment for wheat allergy, but that isn't always as easy as it sounds. Wheat allergy sometimes is confused with celiac disease, but these conditions differ. Wheat allergy occurs when your body produces antibodies to proteins found in wheat. In celiac disease, a specific protein in wheat - gluten - causes a different kind of abnormal immune system reaction. |
| contact details consumer care | Grow N Know FPC Ltd, [email protected] |
