Punjabi vadi

Punjabi vadi is a popular Indian Breakfast
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Preparation Time :
2 hours
Servings :
Serves 10
Rated 4 based on 100 votes


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


  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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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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