PUNJABI WADIAN

Name: Punjabi Wadiyan ( Wadi)
Ingredients:PUNJABI WADI:
500 gm. Urad Dal or black gram dal, skinless 375 gm. petha or ash gourd.
If this is not available, use same amount of cauliflower flowerets or Zuchini , Ginger paste 2 TablespoonsGreen Chillies 10 finely choppedFinely Chopped coriander leaves 1 CupCoarsely Ground black cardamom seeds 1 teaspoonRed Chilly powder 1 tablespoon Black Peper coarsely ground 2 tablespoonsSaunf ( Fennel Seeds) 2 tablespoons20 Cloves - coarsely groundedJeera(Cumin Seeds) 2 tablespoons1 tsp. mace powder 2 pinches of nutmeg, freshly grated 1 teaspoon of asafetida or hing powder 1/2 teaspon of. cinnamon powder Instructions:1. Coarsely grind urad dal in a dry Grinder. 2. 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. 3 Add the asafoetida powder in and mix well. 4. Leave overnight in a warm place, to let it rise a little. 5. Clean, wash and gratech the petha or cauliflower and squeeze the water out and keep aside. 6. Grind ginger, green chillies and coriander leaves, all together, in a food processor. 7. Take a big mixing bowl and add the Dal in.8. Add all the other ingredients.9. Beat vigorousl and mix well, add water as needed to fix the consistency to a dropping consistency. 10. Take 2 trays and put the greased paper or baking paper in the tray .11. Now put small blobs the size of Pingpong Balls on the tray.12. Leave them in the hot sun, until dry.
Store in airtight containers or plastic bags. Freezer is good, if you have a large one.
( The more air you have in your mixture the better it is.The trapped air is responsible for making the Wadis light. )
Note: They are not edible straight away and they are used as an ingredient in a curry. You can cook up a dish with Peas and Wadiyan , once you have the Wadis completely dried.Normall one or two Wadis are broken into small pieces and sauted with some oil and then add the spices and peas and cook like a curry.