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Punjabi vadi
By : Lakshmi Krishnamoorthy
Category : Punjab, Seasonal recipes, Ashgourd
Servings : 10
Time Taken : 15-30 mins
Rating :
  1. Coarsely grind urad dal in a dry grinder.
  2. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours.
  3. The water is absorbed to make a thick batter.
  4. Add asafoetida and mix well.
  5. Leave overnight in a warm place, to let it rise.
  6. Clean and grate the petha and squeeze out the water, keep aside.
  7. Grind together ginger, green chillies and coriander leaves in a food processor.
  8. Take a big mixing bowl and add the dal.
  9. Add all the other ingredients.
  10. Beat vigorously and mix well, add water if necessary to make a dropping consistency.
  11. Spread greased paper on trays.
  12. Pour out small blobs on the tray.
  13. Leave them in the hot sun to dry.
  14. Store in airtight containers.
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 chilly powder
1 tbsp - black peper, 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
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