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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.
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