Punjabi Wadiyan Or Badiyan Recipe| Urad Daal Vadi| Amritsari Wadi | How To Make Daal Vadiyan

#PakistaniVillageFood #Punjabi #Wadiyan
Punjabi Wadiyan Or Badiyan Recipe| Urad Daal Vadi| Amritsari Wadi | How To Make Daal Vadiyan
• Punjabi Wadiyan Or Bad...
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Ingredients For Punjabi Wadiyan
******************************
500 gm. Urad Dal or black gram dal, skinless (without Chilka(skin))
375 gm. petha or ash gourd.(If you can not get Petha then use same amount of cauliflower or Zuchini pieces
100 grams of Ginger (instead you can also use 1.5 teaspoons of Ginger Powder )
10 Finely chopped Green Chillies
1 Teaspoon Black Ilaichi or Black Cardamom sees ( coardsely grounded)
1 Tablespoon Redh Chilli Powder (adjust according to your taste)
2 tablespoons Kali Mirch or Black Pepper coarsely grounded
2 Tablespoons Saunf (Fennel Seeds)
10 Laung or Cloves(Coarsely grounded)
1 Teaspoon mace powder
2 Tablespoons Jeera(Cumin Seeds)
2 pinches of nutmeg, freshly grated
1 teaspoon of asofetida or hing powder
1/2 teaspoon of. cinnamon powder
Finely Chopped coriander leaves 1 Cup
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How To Make Punjabi Wadiyan
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Coarsely grind urad dal in a dry Grinder. (Do it in small batches to go easy on your grinder motor). It has to be coarse.
Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter.
Add the asafoetida powder in and mix well.
Leave overnight in a warm place and the mixture will rise up.
Clean, wash and grate the petha( or cauliflower or Zucchini) and squeeze the water out and keep aside.
Grind ginger, green chillies and coriander leaves, all together, in a food processor.
Take a big mixing bowl and add the Dal in.
Add all the other ingredients.
Beat vigorously and mix well, add water as needed to fix the consistency to a dropping consistency.
Take 2 trays and put the greased paper or baking paper in the tray .
Now put small blobs the size of Pingpong Balls on the tray.
Leave them in the hot sun, until dry.
You might have to put them in sun regularly for 2-3 days to ensure that they are completely dry (Ensure that the top as well as the bottom is completely dried.)
Store in airtight containers or plastic bags. Freezer is good, if you have a large one.
serve.Preparation Time: 40 minutes
Making Time: 20 Minuts
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