Punjabi vadi

Recipe by
Total Time:
2.5 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Sun-Dried Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Kali Kindina Dosa, Best Steamed Idlis for breakfast, Easy Kiwi, Dates and Cornflakes Smoothie

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How to Make Punjabi vadi

  • Coarsely grind urad dal in a dry grinder. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours. The water is absorbed to make a thick batter.
  • Add asafoetida and mix well.
  • Leave overnight in a warm place to let it rise.
  • Clean and grate the petha and squeeze out the water. Keep aside.
  • Grind together ginger, green chillies and coriander leaves in a food processor.
  • Take a big mixing bowl and add the dal. Add all the other ingredients.
  • Beat vigorously and mix well. Add water if necessary to make a dropping consistency.
  • Spread greased paper on trays. Pour out small blobs on the tray.
  • Leave them in the hot sun to dry.
  • Store in airtight containers.