Amritsari Urad Dal Wadiya


Amritsari masala vadi is very popular across the world especially among the Punjabi community. This Amritsari masala vadi is prepared from Urad dal paste, grated cauliflower and various other Indian Spices.


The Amritsari Vadi is so famous in India that it is exported abroad. Every house has its own recipe of making Urad Dal masala Vadi because of the difference in proportion of various masalas used in it.This may lead to large change in taste and texture of Vadiyan.

Amritsari masala vadiya is quite helpful when there is scarcity of vegetables or no vegetables at home. Then if we have Amritsari masala vadiya then there is no problem. Aloo vadiya curry is one of the recipes that can be prepared easily with Amritsari masala vadiya.

Making Vadiya and storing them for a year is a traditional method followed by our ancestors. I have learned this Recipe from my mother. I always asked her to allow me to make these vadis with her. Lots of traditional recipes I have learned from her.

Here is how to make this Amritsari Badiya

North Indian
Lunch and Dinner
Mixing Bowl/ Big Parath or big Plate
Prep. Time
20 mins
Cooking Time
3 days
Total Time
3 days 20 mins
12 Servings
  • 1 cup soaked White Urad Dal
  • 1 cup grated Cauliflower
  • 5-6 Dry Red Chili
  • 1.5 inch grated Ginger
  • 35-40 Black Peppercorns
  • 1 tbsp Hing / Asafoetida
  • ⅓ tsp Cumin Seeds
  • ⅓ tsp Fennel Seeds
  • ½ tsp Garam Masala
  • Salt To taste
Recipe Steps
  1. Soak White Urad Dal overnight. Next day Grind the soaked urad dal into a fine paste. Add very little water to do grinding as thick urad dal paste is used to make vadiya.
  2. Coarsely grind fennel seeds, dry red chillies and black peppercorns either on Silbatta or khal -batta.
  3. Add all ingredients like cumin seeds, garam masala , grated cauliflower, grated ginger, salt and masala prepared in step number 2 in urad dal paste.
  4. Mix Well.
  5. Tale a big Thali / Paraath. Brush oil on the whole plate. Make a very small pakora like vadiya on a plate .
  6. Keep this plate covered with the help of thin cloth, under sunlight for 2-3 days.
  7. Now Amritsari masala Vadiya/ Urad dal vadiya is completely dry after 3 days.
  8. Store in any air tight container for a year.

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