Punjabi wadi or wadian are spiced & sun dried dumplings made from ground Urad lentils. The Punjabi Wadis are extremely spicy , and are the speciality of north india. It has an intense concentrated rich flavor, and very tasty and nutritious. They are meaty in texture as well as in taste. Punjabi wadian are vegan as well as gluten free. Used as a great substitute for meat. Wadis are raw, hard and dried, need to be at least shallow fried or deep frytill golden, and need to be revived before using. They can be added to rice, curries or veggies. The Punjabi really well with spinach. A dish easy to make and simple, healthy, nutritious and yummy.
Uses: Soak them in a little hot water for 10-15 minutes, drain—then add them to rice or tomato base dishes, curries or with any vegetables… even soups, pasta or noodles.To enjoy the natural goodness and true taste of the wadis, the dishes need to be on the simple side, with little to detract from the integrity and predominant flavor of the wadis. The Wadis will become spongy and tender when cooked. They will soak up the sauce or gravy in which they are cooked and yet retain their texture, flavor & taste.
Take 2 medium Tomatoes, 3-4 Green chilies, 1 small (1”) pc ginger in a blender and make fine puree. Heat 1/2tbsp oil in pan, put 1tsp cumin seeds in it, when they starts crackling then add tomato puree, salt to taste, 1/2tsp chili powder, 1/2tsp turmeric powder, 1tsp coriander powder. Mix well and cook until oil gets separated. Add 2 large punjabi wadian (crushed in small pieces) and cook for one minute then add 2 cup water, bring it to boil until wadian get soft & spongy, Add 2 cup pre-boiled rice and bring it to boil again. Tturn off the heat and add 2tbsp chopped fresh coriander leaves, Serve Hot