Nadi Vadi 

Nadi Vadi is added in preparing Mahaprasad at the Jagannath Temple of Puri. 

Main Ingredients:

1. Urad dali-3/4 cup

2. suji (semolina)-1/4cup

3. Carom seeds(Ajwain) -1 Tsp

4. Balck pepper powder -1/2  tsp

5. Hing-1/2 tsp 

6. Oil for frying

7. water - 1/4 Cup for batter

Instruction

1. Wash one cup of urad dal thoroughly and soak it in water overnight. Drain the water and grind the dal to a fine paste, using only two tablespoons of water added gradually—just enough to assist in grinding.

2.  The batter should be thick in consistency. To this, add ¼ cup of fine suji (semolina), a pinch of hing, crushed black pepper, and carom seeds (ajwain). 

3. Mix everything well for about five minutes, then cover the batter and let it rest for 15 minutes. 

4. Fill a piping bag halfway with the batter, twist the top, and set it aside. 

5. Heat oil or ghee in a deep kadhai over medium heat until moderately hot. Carefully squeeze out small portions of the batter in long shapes directly into the oil. Fry the vadis for about five minutes, turning occasionally, until they are golden brown and crispy on all sides.

6.  Remove them from the oil and let them cool.

7.  Once cooled, Nadi Vadis can be stored in an airtight container and used later in Mahaprasad-style cooking. 

Note: Sooji can be replaced with Rice flour as well to prepare the Nadi Vadis.