Real vada-mangodi is available here! Disappears as soon as it comes out of the pan, taste remains intact for 30 years

Sea. There is a popular saying in Bundelkhand that if one has not eaten Mangodi and Vada of Surkhi then one has not eaten Kachu. Vada-Mangodi of Surkhi is so famous that a shop with this name can be found at any intersection in the district, but the real shop is in Surkhi, located about 30 kilometers away from Sagar headquarters, where the taste has remained intact for the last 30 years. Here the booking is done as soon as the Vada or Mangodi falls in the pan. People buy them by putting numbers on them. Even after having a shop in a small village, daily sales of Rs 15 to 20 thousand are easily made.

These Dahi Vada and Mangodi are not only tasty but also beneficial for health in summer days. Shop owners say that even in summer, Moong Dal Mangodi is beneficial for heart and diabetes patients. It is also beneficial for those who have gas and stomach problems. Since it is light, it gets digested easily, hence it also contains a lot of protein. Whereas calcium rich Dahi Vada is one of the best dishes for bone and teeth care.

Taste remains the same for 30 years
Keshav Gautam, who operates the shop, tells Local 18 that his uncle started it in 1994. The sale starts every day at 2 pm. This shop is 4 kilometers ahead after turning right at 25 kilometers on the Sagar to Narsinghpur road. There is a small town called Surkhi. There is a Kadam tree in front of the police station, where plain vada, mangodi and dahi vada are made with a mixture of urad and moong dal. The one who eats it becomes crazy about it in one go and then comes here again and again to eat it.

This is how to prepare Vada and Mangodi
He said that those who buy urad and moong dal to make vada, first of all clean it. Then it is put in water to swell. After soaking for four to five hours, it is ground with a mortar and pestle. This is an ancient method of grinding pulses, the dishes made from it are very tasty. The taste of the dal remains authentic due to the use of age-old methods.

After this, spices are ground and mixed in it. When the entire masala is ready, then make small balls on cotton cloth and then put them in the pan heating on the furnace. When it is cooked, it is taken out and served with dry salt and chutney. These are called Bara or Vada or when they are added to curd, they become curd vada. Mangodi is prepared in the same way. Mangodi is served with salt chutney and raita. The price of one Dahi Vada is Rs 10. Mangodi is also served for Rs 10 per dona.

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