By Uttarakhand India Cuisine 0 Comments

Baadi

A Traditional Kumaoni Delicacy from Uttarakhand

Another exotic dish from Uttarakhand that has made its way onto our list is Baadi, made from mandua or buckwheat flour. A quick fix for any meal of the day when you have little time to cook, Baadi is a popular dish from the Garhwal region of Uttarakhand. This scrumptious dish has gained recognition in the Garhwal region for its delightful taste. Baadi is a ready-to-cook dish with high nutritional value. It is prepared by adding buckwheat flour to boiling water and is typically served with ghee. This easy dish is not only scrumptious but also packed with nutrients.

Baadi is a simple yet exotic dish consumed by the people of Uttarakhand. It is a type of rice primarily enjoyed in the hilly or pahadi regions and is often served with phaanu, another famous dish from the state. The cooking methods adopted by the pahari people are unique, making their dishes even more tempting and delicious.

Baadi is a nutritious dish that contains various nutrients essential for the proper and healthy functioning of the body, supporting daily activities. These nutrients include several vitamins, such as Vitamin B12 and Vitamin A, whose deficiency can lead to night blindness, as well as important minerals.

Baadi is a traditional dish from the Kumaon region of Uttarakhand, India, celebrated for its rustic flavor and wholesome ingredients. Made primarily from the flour of fermented black soybeans (called “badi” or “baadi”), this dish is a staple in Kumaoni households and offers a unique taste that embodies the essence of local cuisine. It is often served with hot chapatis or rice and pairs beautifully with spicy chutneys and curries.

Ingredients

To prepare Baadi, you will need the following ingredients:

Black soybean flour: 1 cup
Water: As needed
Salt: To taste
Cumin seeds: 1/2 teaspoon
Green chilies: 1-2, finely chopped (optional)
Ginger: 1 teaspoon, grated (optional)
Oil: For cooking

Preparation Steps

Mix Ingredients: In a bowl, combine black soybean flour, salt, cumin seeds, chopped green chilies, and grated ginger (if using). Mix well.
Add Water: Gradually add water to the flour mixture, stirring continuously to form a smooth, thick batter. The consistency should be similar to that of pancake batter.
Fermentation (Optional): For enhanced flavor, allow the batter to ferment for a few hours or overnight at room temperature.
Prepare for Cooking: Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
Cook Baadi: Pour a ladleful of the batter onto the pan, spreading it into a round shape. Cook for about 3-4 minutes on one side, until golden brown, then flip and cook the other side for another 2-3 minutes. Repeat the process with the remaining batter.
Serve: Once cooked, remove the baadi from the pan and serve hot with chapatis or rice, accompanied by chutneys or curries.

Nutritional Benefits

Baadi is not only delicious but also packed with nutritional benefits:

Protein-Rich: Black soybeans are a great source of protein, making Baadi a healthy addition to your diet.
High in Fiber: The dish is rich in dietary fiber, which aids in digestion and promotes a feeling of fullness.
Vitamins and Minerals: Soybeans are rich in essential vitamins and minerals, including iron, calcium, and magnesium.

Cultural Significance

Baadi holds a special place in Kumaoni cuisine and is often prepared during festivals and special occasions. Its traditional preparation methods and use of local ingredients reflect the cultural heritage of the region. The dish showcases the culinary practices of the Kumaoni people, who have a deep connection to their agricultural roots and utilize locally available resources.