Punjabi vadi Recipe

Punjabi vadi is a popular Indian Breakfast
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Breakfast
Cuisine :
Indian
Technique :
Sun-Dried
Difficulty :
Medium
Preparation Time :
2 hours
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

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:

    1. 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.
    2. Add asafoetida and mix well.
    3. Leave overnight in a warm place to let it rise.
    4. Clean and grate the petha and squeeze out the water. Keep aside.
    5. Grind together ginger, green chillies and coriander leaves in a food processor.
    6. Take a big mixing bowl and add the dal. Add all the other ingredients.
    7. Beat vigorously and mix well. Add water if necessary to make a dropping consistency.
    8. Spread greased paper on trays. Pour out small blobs on the tray.
    9. Leave them in the hot sun to dry.
    10. Store in airtight containers.



     

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    Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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