Bageshwar/Lata Prasad: Uttarakhand is famous across the country for its traditional food, and in this context, Petha Badi holds an important place in the mountain cuisine. These badis are made especially in the beginning of winter and are stored to be eaten throughout the year.
While talking to Local 18, local woman Kiran Pandey told that the recipe of Petha Badi is as interesting as it is delicious to eat. It is usually served with rice in the mountains.
Recipe to make Petha Badi
To make petha badi, first of all the petha is grated. Then the grated petha is tied in a cotton cloth and all the water is taken out. After this, urad dal is finely ground in a mortar and mixed in this mixture. Then this mixture is beaten well by hand 5-6 times. To check the correct quality of the mixture, it is checked by putting it in water. After this, the mixture is kept overnight. The next day, it is dried in the sun by making small balls, which are called badis.
How to store Petha Badi
These Badis are dried in the sun for 10 to 15 days, so that all the moisture gets removed from them. When the badis are completely dried, they are stored in steel containers, so that they can be kept safe for a year.
Importance and use of Petha Badi
Although there is no practice of selling petha balls in the markets of Bageshwar, but the local people make it on a large scale in their homes. These badis are not only made for themselves, but are also sent to relatives and children studying or working in cities. People going from village to city often take it as a gift, due to which it is also recognized as a traditional and cultural heritage.
Tags: Bageshwar News, Diwali Food, food 18, Local18
FIRST PUBLISHED: October 3, 2024, 12:06 IST