Learn how to make home made Wadis. Wadi or Wadiyan are a specialty of Punjabi Cuisine. Wadis are urad dal dumplings which have been sun dried. They are made in both northern states as well as southern states of India. The Wadis are also called as Wadiyan in north India, and Vadiyal or Vadiyalu in South India.
Ingredients
- Urad Dal - 1/4 Kg
- Ginger (Finely Shredded) - 1 inch
- Pumpkin - 1 cup (Deseeded, Finely shredded)
- Jeera Powder - 2 Tablespoons
- Coarse Red Chilli - 2 1/2 Tablespoons
- Garam Masala powder - 1 Teapoon
- Coarse Dhaniya - 2 1/2 Tablespoons
- Pepper Powder - 1/2 Teaspoon
- Hing Powder - A pinch
- Fresh Coriander Leaves - Finely Chopped
- Salt as per taste
Direction
- Take quarter kilogram of Urad Dal in a bowl and wash it with water.
- To clean the dirt, wash the Urad dal twice.
- Rinse them in water and soak for four hours.
- After four hours, Urad dal's size would have increased a little.
- Add the soaked urad dal into a blending jar.
- Don't need to add additional water into this. But if required, you can add little water.
- Blend it into a coarse paste.
- Transfer the coarse paste into a big bowl.
- Mix it well and cover the bowl with a lid.
- Ferment the paste for at least for a night.
- When fermented, the coarse paste would puff up a little bit.
- Beat the paste for at least 8 to 10 minutes.
- To see if it is ready, add a little paste into a cup of water and if it floats on top of the water then it is ready.
- Add an inch of ginger which has been finely shredded.
- Add a cup of finely shredded pumpkin.
- Mix them well.
- Add 2 tablespoons of jeera powder, 1/2 teaspoon of pepper powder, 2 1/2 tablespoons of coarse red chili, 1 teaspoon of garam masala powder, 2 1/2 tablespoons of coarse dhaniya and a pinch of hing powder.
- Adjust the spice if required. Because the Wadis are done starting from more spicy, less spicy to bland ones.
- Add few fresh coriander leaves which has been finely chopped and salt as per taste.
- Mix every thing well.
- Make small dumplings of Wadi mixture
- You can make, either small dumplings or big dumplings. The small ones get sun dried very fast.
- Finally, sun dry them until they become hard.
The shelf life of these wadis is one year. But it is recommended to sun dry them, every now and then. Using these wadis, you can prepare recipes such as Biryani or Pulao.
Wadis are a good source of protein and when used with biryani recipes, these dumplings makes any biryani fantastic.
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