Himachali Sepu Vadi

Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.

Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.

Spread on a greased steel plate and steam for 10 minutes. When cool, cut into desired shapes.

Deep fry them to a light golden colour. Drain on a kitchen towel and store for future use.