Punjabi vadi

Recipe by
Total Time:
2.5 hours
Serves: 10
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 Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 250 g - urad dal
  • 200 g - petha or ash gourd
  • 1 tbsp - ginger paste
  • 5 - green chillies, finely chopped
  • 1/2 cup - coriander leaves, finely chopped
  • 1/2 tsp - coarsely ground black cardamom seeds
  • 1/2 tbsp - red chilli powder
  • 1 tbsp - black pepper, coarsely ground
  • 1 tbsp - fennel seeds
  • 10 - cloves, coarsely ground
  • 1 tbsp - cumin seeds
  • 1/2 tsp - mace powder
  • 1 pinch - nutmeg, freshly grated
  • 1/2 tsp - asafoetida or hing powder
  • 1/4 tsp - cinnamon powder

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.