Amritsari wadiya

SINDHI WADIYA / MOONG DAL AND URAD VADIYA / MASALA DAL WADIS / AMRITSARI WADIS

BY DISHA LAHORI 

INGREDIENTS [ for 30 wadis ]

• Urad dal – 250 grms
• Moong dal – 50 grms [ moong dal is added to make the wadis light ]
• Grated ginger – 1 tbsp
• Red chilli flakes – 2 or 3 tbsp or as per taste
• Kasoori methi – 1 tbsp
• Black cardamom – 2
• Fennel seeds – 1 tbsp
• Bay leaf – 2
• Jeera – 1 tbsp
• Coriander seeds – 1 1/2 or 2 tbsp
• Black pepper – 20 nos
• Red chilli pwdr – 1 tbsp
• Asafoetida – ½ tsp
• Salt

METHOD –  https://www.youtube.com/watch?v=tmt65ywXtAQ&t=46s

Wash ,rinse and soak both the urad dal  for 4 to 5 hrs .

Wash rinse and soak the moong dal for 2 hrs

Grind both the dal separately into coarse paste .

IMP – Don’t add water while grinding . If required add 1 tbsp .

Take both the batter together in a mixing bowl .

Add ½ tsp hing , mix well ,cover and keep aside for 2 hrs for fermentation  .

Dry roast the spices on low flame till aromatic .

It should not burn .

Once the masalas cool down ,crush it roughly using a mortar and pestle .

Also dry roast the ginger and add to the spices .We can use sundried grated ginger also .

Now add all these to the batter .

Add chilli pwdr + salt .

Mix the batter well .

Spread a table cloth or plastic sheet ,grease with little oil so that thw wadis dot stick .

Wet your hands ,take a small portion of the batter .

Make a deep thumb impression in the centre .

Lay it on the sheet with the impression part down  .

Repeat with all the batter .

Dry them under the sund for 2 to 3 days till they are fully dried on the top  .

Now flip all the wadis and dry it on the other side .

While drying keep turning these wadis ,so that they are evenly dried from all sides .

Mine took 4 days to dry .

Once done ,store it in airtight containers for months and use as required .

USES

• Some add the wadis directly into the gravy .
• We can break the vadis into small pieces ,shallow fry them and then add .
• It goes well with aloo /potato .
• We can also make wadi pulao / biryani  – fry and use it as required .
• Cook it like non veg recipes
•  

NOTES

• Moong dal is added to make the wadis light and also it will get cooked fast .
• Time to dry these wadis depends on  Sun light and the size you made.
• Make these wadis in summer season .
• Let it dry completely if you break the dried wadi it will break in pieces if it’s not breaking means it didn’t dry fully.
• You can adjust the spices to suit your needs.
• You can just make with urad dal .

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

1. YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
2. WHAT TO COOK FOR BREAKFAST ? –  https://maryzkitchen.com/what-to-cook-for-breakfast/
3. CAKE RECIPES – https://maryzkitchen.com/?S=cake
4. VEG RECIPES –  https://maryzkitchen.com/?S=Veg
5. COOKING TIPS –  https://maryzkitchen.com/?s=cooking+tips
6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
9. RICE RECIPES –  https://maryzkitchen.com/?s=rice
10. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
11. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
12. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
13. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
14. VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
15. VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
16. VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
17. VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
18. VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
19. VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
20. VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup

LIKE OUR FACEBOOK  PAGE   – https://www.facebook.com/virtual.treat.for.foodies