Ingredients

• 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.