Recipe Punjabi vadi

Ingredients:
250 g - urad dal
200 g - petha or ash gourd
1 tbsp - ginger paste
5 - green chillies, finely chopped
1/2 cup - coriander leaves, finely chopped
1/2 tsp - coarsely ground black cardamom seeds
1/2 tbsp - red chilly powder
1 tbsp - black peper, coarsely ground
1 tbsp - fennel seeds
10 - cloves, coarsely ground
1 tbsp - cumin seeds
1/2 tsp - mace powder
1 pinch - nutmeg, freshly grated
1/2 tsp - asafoetida or hing powder
1/4 tsp - cinnamon powder

Method

1. Coarsely grind urad dal in a dry grinder.
2. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours.
3. The water is absorbed to make a thick batter.
4. Add asafoetida and mix well.
5. Leave overnight in a warm place, to let it rise.
6. Clean and grate the petha and squeeze out the water, keep aside.
7. Grind together ginger, green chillies and coriander leaves in a food processor.
8. Take a big mixing bowl and add the dal.
9. Add all the other ingredients.
10. Beat vigorously and mix well, add water if necessary to make a dropping consistency.
11. Spread greased paper on trays.
12. Pour out small blobs on the tray.
13. Leave them in the hot sun to dry.
14. Store in airtight containers

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