Uraddaal: 250 gm Pahadikheera with seeds: 1 kg Black pepper: 25 gm Cumin seeds: 30-50 gm or as per taste Black cardamom: 5-6
Soak the uraddaal overnight or for at least four hours. Peel and grate the pahadikheera. Separate the seeds and keep aside. Drain the grated cucumber over a colander and collect the juice in a bowl below. Blend the soaked uraddaal with the spices and some of the cucumber water, keeping the consistency thick.
Mix the grated cucumber and seeds and add them to the paste. Mix the batter with hands. Spread a large cotton cloth over a bamboo tray (or a metallic tray) and drop spoonfuls of the mixture over it. Dry these vadis in the sun for three to four days, covering them with a net of thin muslin sheet. They can be peeled off the cloth when half-dried. Keep them in an air tight container as soon as they are completely dry. Add a few whole red chillis to keep away insects.