Bedmi Puri
Makan Tengah Hari • Malaysia
How to Make Bedmi Puri (Traditional & Healthy Version)
Bedmi Puri is a beloved vegetarian dish with roots in North Indian communities of Malaysia, especially among the vibrant Indian diaspora in Penang and Kuala Lumpur. This crispy, hearty lunch item combines atta (whole wheat flour) and urad dal (black gram), yielding a puri that's both flavorful and nutrient-rich. In Malaysia's multicultural food scene, Bedmi Puri is often adapted with local herbs such as daun pandan (pandan leaves) and aromatic spices, reflecting our diverse culinary traditions. Bedmi Puri stands out for its unique combination of crunchy texture and earthy taste from urad dal, often served with spicy potato curry or tangy chutney. The dish is a festive staple during Deepavali and family gatherings, enjoyed by vegetarians and health-conscious Malaysians alike. Making Bedmi Puri at home allows you to control ingredients and embrace local produce, making it a healthy, wholesome lunch option that fits perfectly into Malaysia’s multicultural cuisine.
Bahan-bahan(untuk 2 pieces per serving)
- 1 cup Atta (whole wheat flour) (tepung gandum)
- 1/4 cup Urad dal (black gram) (kacang dal hitam)
- 1 small piece Pandan leaf (daun pandan, finely chopped) - pilihan
- 1 stalk Lemongrass (serai, finely minced) - pilihan
- 1 tsp Coriander powder (serbuk ketumbar)
- 1/2 tsp Cumin powder (serbuk jintan)
- 1/2 tsp Chili powder (serbuk cili)
- 1/2 tsp Salt (garam)
- as needed Water (air)
- 2 tbsp Vegetable oil (minyak sayur)
Arahan
- 1
Soak urad dal (kacang dal hitam) in water for 2 hours. Drain and grind to a coarse paste.
5 minutes
Use minimal water to keep the paste thick.
- 2
In a mixing bowl, combine atta (tepung gandum), ground urad dal, coriander powder (serbuk ketumbar), cumin powder (serbuk jintan), chili powder (serbuk cili), salt (garam), chopped pandan leaf, and minced lemongrass.
5 minutes
Mix evenly to ensure spices are well distributed.
- 3
Gradually add water (air) and knead into a firm, smooth dough. Let it rest for 10 minutes.
10 minutes
Resting helps develop gluten for better texture.
- 4
Divide dough into small balls. Roll each ball into a flat disc (about 10cm diameter).
5 minutes
Dust with flour to prevent sticking.
Kenapa hidangan ini sihat
Using whole wheat flour and urad dal makes Bedmi Puri a healthier choice compared to regular puri. The dish is high in fiber and plant-based protein, which aids in satiety and supports energy levels. By using aromatic Malaysian herbs and limiting oil, you can enjoy the traditional flavor while keeping calories in check. Bedmi Puri fits well into a balanced vegetarian diet, making it ideal for health-conscious Malaysians.
Bedmi Puri offers a good balance of protein from urad dal (kacang dal hitam) and complex carbohydrates from whole wheat flour (tepung gandum). The addition of pandan and lemongrass provides antioxidants and natural fragrance, while spices like cumin and coriander support digestion. Frying in minimal vegetable oil keeps saturated fat low. This vegetarian dish is rich in dietary fiber, B vitamins, and minerals such as iron and magnesium, supporting overall wellness.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for authentic Malaysian aroma.
- 💡Tip 2: Roll puris evenly to ensure uniform frying and texture.
- 💡Tip 3: Drain puris immediately to reduce oil absorption and keep them crisp.
Penyimpanan & hidangan
Store leftover puris in an airtight container for up to 1 day. Reheat in an oven or air fryer to restore crispiness. Do not refrigerate, as this can make them soggy.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
