Punjabi Wadi are sun dried lentil and spice dumplings made with ground lentil batter. This Vadi recipe is made with fresh green chickpeas and moong dal.
Recipe Snapshot
- Prep time: 120 minutes
- Cook time: Not specified
- Total time: 120 minutes
- Yield: 1 · 1 medium jar
- Category: Condiment
- Cuisine: Punjabi
Ingredients
- 1 cup fresh green chickpeas
- 1 cup mung dal (or urad dal)
- 3 to 4 teaspoons cumin seeds
- ½ teaspoon asafoetida ((hing) - the light variety)
- 2 teaspoon cloves (or ½ teaspoon clove powder)
- 2 teaspoon black peppercorns (or crushed black pepper)
- salt (as required)
Method
Preparing the lentil batter
- Soak the fresh chickpeas in water for 2 to 3 hours.
- Also soak the mung dal or urad dal for 2 to 3 hours.
- Drain the chickpeas and grind it with very little water or no water to a fine, smooth and thick paste.
- Also grind the mung dal or urad dal with very little water or no water to a thick and fine, smooth paste.
- In a large bowl mix together both the chickpea paste and the mung dal or urad dal paste.
- Add all the spices and salt and mix well.
Sun-drying Vadi
- Take a large tray/plate or food safe plastic sheet.
- Keep the tray/plate on a mat in the sun.
- Drop spoonful of the the wadi mixture on the plate/tray or plastic sheet.
- You can shape them in small circles with the back of the spoon.
- Dry them in the sun for 2 to 3 days till they become hard.
- When one side is dried, then turn the wadis and dry the other side.
- You will have to turn these wadis a couple of times to ensure even drying.
- When done, store all the punjabi wadis in an air tight container.
Adding the vadis to any dish
- Rinse the vadis in water.
- Then add them to any veggie or rice based dish.
- Let them cook for 4 to 5 minutes.
- The vadis will become soft when cooked.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.