How to Make Tasty & Instant Urad Dal Wadi Recipe (Hindi) || Spicy Amritsari Urad Dal Wadiyaan

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Urad dal wadi (also called moongodi or badi) is a traditional Indian dried lentil dumpling made from urad dal (black gram lentils). These wadis are sun-dried and stored for months, then used in curries, stir-fries, or sabzis.
Here’s a step-by-step guide to making urad dal wadi at home:

Ingredients
1 cup urad dal (split or whole, preferably skinned)
1/2 teaspoon hing (asafoetida)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon black pepper (crushed)
1 teaspoon red chili powder (optional)
1 teaspoon coriander seeds (coarsely crushed)
1/2 teaspoon ajwain (carom seeds)
Water (as needed)
Instructions
Step 1: Soak and Grind the Dal
Wash the urad dal thoroughly and soak it in water for 4–5 hours or overnight.
Drain the water and grind the dal into a thick, smooth paste using minimal water. It should be fluffy and light.
Step 2: Whip the Batter
Transfer the ground dal to a mixing bowl and beat it well for 5–10 minutes to incorporate air. This helps in making soft and airy wadis.
Step 3: Add Spices
Add hing, cumin seeds, black pepper, red chili powder, salt, coriander seeds, and ajwain. Mix well.
Step 4: Shape the Wadis
Take a clean plastic sheet, parchment paper, or a large plate. Grease it lightly with oil.
Drop small portions of the batter (about 1 teaspoon each) onto the sheet, keeping some space between them.
Step 5: Sun-Drying the Wadis
Place the sheet in direct sunlight and let the wadis dry completely for 2–3 days. Turn them occasionally to ensure even drying.
Once they are completely dry and hard, store them in an airtight container.
How to Use Urad Dal Wadis
Fry the wadis in oil and add them to curries, dals, or sabzis.
Cook them with potatoes, peas, or other vegetables.
They add a rich, nutty flavor and a crunchy texture to dishes.
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