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Sepu Badi
Description: This dish is a speciality of the Himachal region in India. Split black "urad dal" is used to make to make a batter with spices such as cumin and cloves. It is steamed and then pan fried for a crispy outer layer with a soft center. This makes a soft savory cake which can also be added to gravy dishes of the state.
Source: Himachal Pradesh Tourism Development Corporation
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-09T07:17:25Z |
| dc.date.available | 2020-09-09T07:17:25Z |
| dc.description | This dish is a speciality of the Himachal region in India. Split black "urad dal" is used to make to make a batter with spices such as cumin and cloves. It is steamed and then pan fried for a crispy outer layer with a soft center. This makes a soft savory cake which can also be added to gravy dishes of the state. |
| dc.source | Himachal Pradesh Tourism Development Corporation |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 86 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-09T07:17:25Z |
| dc.date.available | 2020-09-09T07:17:25Z |
| dc.description | This dish is a speciality of the Himachal region in India. Split black "urad dal" is used to make to make a batter with spices such as cumin and cloves. It is steamed and then pan fried for a crispy outer layer with a soft center. This makes a soft savory cake which can also be added to gravy dishes of the state. |
| dc.source | Himachal Pradesh Tourism Development Corporation |
| dc.format.mimetype | image/jpeg |
| dc.type | Cuisine |
| dc.identifier.other | 86 |
| dc.format.medium | image |
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