punjabi wadi or punjabi wadiyan, how to make punjabi wadi or wadiyan

punjabi-wadi-recipe

as i had previously mentioned in my sun dried potato chips post that the punjabi wadi or wadiyan as we call them…. these travelled all the way from delhi to coimbatore and then to goa.

my sweet mil had made these wadis back home and brought them especially for me since i love these so much. so whenever my in-laws come to meet us, they always get homemade or readymade punjabi wadis for us.

punjabi vadiyan

for those who do not know, basically wadis are spiced & sun dried dumplings made from ground lentils.

they are meaty in texture as well as in taste…. though not exactly tasting like meat… but a little close… these dumplings are also a great substitute for meat and even the not so healthy soy chunks that we get in india.

plus they are vegan as well as gluten free. you can add them to veggies, rice… even soups, pasta or noodles. they can also be fried and served as a side dish. they soak up the sauce or gravy in which they are cooked and yet retain their texture, flavor & taste.

i believe it is still sunshine in north india and thats the reason i am posting this recipe. generally these wadis are made in the winters when fresh green chickpeas also called as cholia in punjabi hits the market.

we make the wadis with fresh green chickpeas/hara chana, moong dal or urad dal. either use moong dal/skinned mung beans or urad dal/skinned black gram when making the wadis in combination with the green chickpeas.

july is not the season for fresh choliya. so now if you have to make the vadis, just make them with dried green chickpeas. or you can just skip adding the green chana. just make the vadis with moong or urad dal.

punjabi wadi

i have seen how my mil would spent so much time peeling the green chickpea pods still attached to the fresh green bunch, and then making the wadis. in fact i used to help her in making the wadi mixture and then sun drying the vadis.

oh yes and i do have memories of peeling the chickpea pods with my family back home. we would sit together and remove the chickpeas. later mom would just boil the fresh chickpeas and have these sprinkled with some salt and chili powder. a warm & comforting snack in the mumbai winters.

these wadis are spiced but not very heavily spiced like the amritsari wadis.

punjabi wadi recipe

once you have a whole jar of wadis, you can easily add them to veggies or rice.

we make the punjabi wadi chawal or rice. the vadis are also added to potatoes to make the aloo wadi sabzi.

at home i generally add the wadis to lauki/bottle gourd and make the famous punjabi dish of lauki wadiyan and the mooli wadi sabzi (radish & wadi sauted together).

in the lauki wadi sabzi, the spiced wadiyan balances the bland lauki and it seems that this combo is made for each other. below is the pic of this dish – a recipe which i have already posted.

lauki-vadi-sabzi

another point – since this is a homemade recipe – mil adds whole cloves to the wadiyan mixture. so when you are eating the wadi and not careful, you will bite into the cloves and get a not so good strong astringent taste of the cloves in your mouth. so to avoid this, i suggest you to add clove powder to the wadiyan.

if you live in a place where you don’t get enough sun, then too you can make the wadis by oven drying them. please check the notes section below on how to make oven dried punjabi wadis.

method to make punjabi wadiyan below:

punjabi wadi
 
PREP TIME
TOTAL TIME
 
punjabi wadi – sun dried lentil dumplings
AUTHOR:
CUISINE: punjabi
SERVES: 1 medium jar
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup fresh green chickpeas - in the absence of chickpeas, just make the vadis with 2 cups of mung dal/skinned mung beans or urad dal/skinned black gram or ½ cup dried green chickpeas soaked overnight.
  • 1 cup mung dal or urad dal
  • 3-4 tsp cumin seeds/jeera
  • ½ tsp asafoetida/hing - the light variety
  • 2 tsp some whole cloves or powdered whole cloves
  • 2 tsp black peppercorns or ground black pepper
  • salt as required
INSTRUCTIONS
preparing the punjabi wadis
  1. soak the fresh chickpeas in water for 2-3 hours.
  2. also soak the mung dal or urad dal for 2-3 hours.
  3. drain the chickpeas and grind it with very little water or no water to a smooth paste.
  4. also grind the mung dal or urad dal with very little water or no water to a smooth paste.
  5. in a large bowl mix together both the chickpea paste and the mung dal or urad dal paste.
  6. add all the spices and salt and mix well
  7. take a large thali or food safe plastic sheet.
  8. keep the thali on a mat in the sun.
  9. drop spoonful of the the wadi mixture on the thali or plastic.
  10. you can shape them in small circles with the back of the spoon.
  11. dry them in the sun for 2-3 days till they become hard.
  12. when one side is dried, then turn the wadis and dry the other side.
  13. you will have to turn these wadis a couple of times to ensure even drying.
  14. when done, store all the punjabi wadis in an air tight container.
adding the vadis to any dish:
  1. rinse the vadis in water.
  2. then add them to any veggie or rice based dish.
  3. let them cook for 4-5 minutes.
  4. the vadis will become soft when cooked.
NOTES
a) to make the wadis more spicy, you can add red chili powder to the ground lentil mixture.

b) to make the wadis in the oven:

1: grease an over proof tray with oil or you can line the tray with butter paper.

2: grease the butter paper with some oil.

3: with the help of a spoon drop the wadi mixture in to the tray and shape them.

4: keep some distance between the wadis.

5: now bake the wadis at lower oven temperatures say between 50 to 100 degrees C for 3 to 5 hours till they get totally dried up and change their color.

6: you will have to keep on checking in between.

7: the time and temperature will vary from oven to oven.

 



{ 25 Responses }

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  1. Deepika says

    Hi, its really good to see recipe of wadiyan on your blog. I am looking for recipe of pumpkin wadiyan or pethe ki wadi. Do post it if you come across the recipe.Thanks!!

  2. Joyita says

    Wow! I just returned from a trip to the Golden Temple and got some amristari wadias back! Am now waiting for you to post the recipe for wadiya aloo/lauki wadiya. Hadn’t heard of the choliya variety until now but that sounds like a very healthy variation. Thx for the constant learnings from your posts:)

    • says

      thats cool joyita. i will post both the lauki wadi and aloo wadi. lauki wadi is in drafts and i need to work on the post.

      choliya variety is mil’s speciality. it is healthy indeed.

  3. says

    My dadi used to make these for the family & relatives etc during summers.I like the ones with moong dal & made a batch last year..still have it to last this year. I love the addition of fresh chickpeas here & the choice of spices.

  4. says

    I’ve never had punjabi wadi’s , might have had as kid but don’t really remeber the taste. But I have seen my neighbours drying them on the terrace during winters.

    I agree this is so much more a helthier option than soy chunks.

  5. says

    My grand-ma used to make vadis at home.. and there are such sweet childhood memories associated with that. Our vadis are usually made of urad dal. I never liked eating them when I was a kid but love it now. I’ve been contemplating making vadis at home but the weather here is so unpredictable, very humid and it practically rains all year round.. not the right weather for making them.

  6. says

    These wadis look so interesting. I have seen the punjabi ones at the Indian Store but never bought them as I did not know what to expect. Now, I dont mind trying them out.

  7. says

    Missing wadiyan this year…did not visit mom..and am too lazy to do the whole process all by myself. May be your post will wake & shake me up a little to make my own wadiyan :)

    • says

      yes richa, they can be easily used as substitute for mock meat as well as soy beased meats. they do have a meaty texture. i forgot to mention these points in the post. shall update the post. tell your mom to get some wadis for you when she visits you there.

  8. says

    Hey my Mil makes vadi’s with lauki in urad dal, it’s used regularly at my place in spicy yellow vadi chawal and many more recipes. But have never tasted vadi made from fresh choliya, need to give it a try too :). Even I use to help my mom during my childhood days in peeling the fresh chickpea pods, sweet memories revived :)…..

    • says

      anamika, you must try the wadis made from choliya. they taste different than the mangodis – wadis made from moong dal or the urad dal wadis.

  9. s.s.verma says

    Madam,

    Its raining in mumbai…..so can you pls repost this when its sunny….

    can some artificial means of drying eg microwave be used? pls advice.
    no red chillies?

    Thanks for expanding the horizon of your readers…I am a north indian who is reading about wadis from you:)

    • says

      i won’t be able to repost the recipe, but i can surely link it to my new posts.

      i won’t suggest using the microwave for drying. it can really spoil the texture of these vadis. but still you can make them in the rains… in the oven :-)

      grease an over proof tray with oil or you can line the tray with butter paper. grease the butter paper with some oil. with the help of a spoon drop the wadi mixture in to the tray and shape them. keep some distance between the wadis. now bake the wadis at lower oven temperatures say between 50 to 100 degrees C for 3 to 5 hours till they get totally dried up and change their color. you will have to keep on checking in between. the time and temperature will vary from oven to oven.

      do give this method of oven dried wadis a try. may be i will also post how to make the wadis in the oven. also thanks for your encouraging comments.