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 .

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.
Course Dinner, Lunch, Main Dish
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Rice

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

Vadi 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

Instructions

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 .

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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