Wadi or Wadiyan are a specialty of Punjabi Cuisine . These are sun dried lentil dumplings. The Wadi is a summer essential and is made in most northern states as well as Southern states. The Wadis are also called Wadiyan , Vadiyal, Vadiyalu.

Today we shall talk about the Amritsari Wadi . This Wadi is made by soaking the urad daal, then grinding to a coarse paste. Lots of spices are added, whole as well as powdered . After giving the batter a good mix , these are made into dumplings and spread on plastic sheet and sun dried .

 

We get a huge variety of these from very spicy to medium to bland ones . Amritsar is actually famous for its Wadis and pappars .  The Wadis are a concentrated source of protein and a biryani with these dumplings makes a fantastic Protein Rich meal.I must say Wadi is a acquired taste , either you really like or you just don’t like, there are no in betweens like okay okay kinds.Incidentally you must try The Sindhi Wadiyo Patata which is a treat by itself.

 

Here is a Biryani with the protein packed dumplings . I added some peas and potatoes too and served this Protein Rich Biryani with mint raita and pappar . Both raita and pappar are sources of protein .

Amritsari Wadi ki Biryani

Ingredients

Rice

1 cup rice
1 tbsp ghee
1-2 bay leaves
1 big cardamom
2 small cardamom
1″stick cinnamon
2-3 cloves

Wadi Masala

2 onions, finely chopped
1 tbsp ginger garlic paste
2-3 Amritsari vadi , slightly crushed
1/4 tsp turmeric powder
1/4 tsp chilly powder
2 large tomatoes , puréed
1/2 tsp garam masala
Salt to taste

Garnish Masala

1 boiled potato , cut into chunks
1/4 cup fresh green peas , boiled
1 tomato , cut into chunks
2-3 green chilly , slit into two
1 tbsp ghee
1/4 tsp red chilly powder
1/8 tsp garam masala
Pinch turmeric powder
1/8 tsp dry mango powder
Salt to taste

Method

Biryani

Heat 2 tbsp oil .
Add chopped onions and sauté till pink .
Add ginger garlic paste and sauté for another minute.
Add the crushed vadi and roast them with onions .
After they are roasted which should take about 3-4 minutes , add red chilly powder , pinch salt.
Add 3/4 cup water and pressure cook the vadis for 5-6 whistles.
While the vadis are being cooked heat ghee in another pan .
Add all whole spices and the washed and soaked rice .
Roast the rice and keep aside.
By now the vadis would have cooked , open the pressure cooker and check the vadis .
If not done add some water and pressure cook again .
If done then make sure all the water has been absorbed , if not then place the cooker on full flame and let the water dry up .
Add tomato purée and rest of the spices .
Let cook till the moisture from the tomato is gone .
Add 2 cups water and the roasted rice to the vadi mixture.
Cook the rice on full flame till 80% cooked.
Simmer the gas and cover the pan to finish cooking .

Garnish

Heat ghee .
Add all dry spices and roast.
Add boiled potatoes, tomatoes , peas and green chilly .
Toss well and keep aside.

To Serve

Fluff up the rice with a fork .
Plate them in a serving bowl or a serving plate.
Top with the prepared roasted potato garnish .
Serve with mint raita , papad and pickle .


Print Recipe
Amritsari Vadi ki Biryani
Wadis are concentrated protein from sun dried lentil dumplings. These have been added to make a lip smacking Biryani, A delicacy from Punjabi Cuisine.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Vadi Masala
Garnish Masala
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Vadi Masala
Garnish Masala
Instructions
Biryani
  1. Heat 2 tbsp oil .
  2. Add chopped onions and sauté till pink .
  3. Add ginger garlic paste and sauté for another minute.
  4. Add the crushed vadi and roast them with onions .
  5. After they are roasted which should take about 3-4 minutes , add red chilly powder , pinch salt.
  6. Add 3/4 cup water and pressure cook the vadis for 5-6 whistles.
  7. While the vadis are being cooked heat ghee in another pan .
  8. Add all whole spices and the washed and soaked rice .
  9. Roast the rice and keep aside.
  10. By now the vadis would have cooked , open the pressure cooker and check the vadis .
  11. If not done add some water and pressure cook again .
  12. If done then make sure all the water has been absorbed , if not then place the cooker on full flame and let the water dry up .
  13. Add tomato purée and rest of the spices .
  14. Let cook till the moisture from the tomato is gone .
  15. Add 2 cups water and the roasted rice to the vadi mixture.
  16. Cook the rice on full flame till 80% cooked.
  17. Simmer the gas and cover the pan to finish cooking .
Garnish
  1. Heat ghee .
  2. Add all dry spices and roast.
  3. Add boiled potatoes, tomatoes , peas and green chilly .
  4. Toss well and keep aside.
To serve
  1. Fluff up the rice with a fork .
  2. Plate them in a serving bowl or a serving plate.
  3. Top with the prepared roasted potato garnish .
  4. Serve with mint raita , papad and pickle .
Recipe Notes

14 thoughts on “Amritsari Wadi ki Biryani”

  1. I always keep s box of amritsari wadi in my pantry as we totally love it. The biryani look superb and I am loving your setup. Such a wonderful presentation.

  2. Amma makes one such wadi using urad dhal that is added to sambar instead of veggies. This briyani is a flavorful one for sure and nutritious too!

  3. I”m a huge fan of vadis. We usually make them with chora dal. The vadis are then made with onion into a delicious sabji. I’m surely bookmarking this biryani, its so flavorful and yummy looking. And will have to make some vadis soon 🙂

  4. i bought two packets of wadis from Punjab last year, and I think I might just use them up ! what a flavoursome biryani this is 🙂 niece to know ur family waits till u take such tempting clicks, mine will be all over the place by now

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