Punjabi Kadhi with Soya Wadi

Punjabi Kadhi with Soya Wadi

From   Ladies First

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Dal and Kadhi

Type: Punjabi

One of the most popular Punjabi dishes – this one is made healthier with soya wadi replacing onion pakodi


  • Yogurt 1 cup
  • Gram flour 1-1½ tbsps
  • Soya wadi, cooked 10 to 12
  • Turmeric powder ¼ tsp
  • Red chilli powder ¼ tsp
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp
  • Pre-cooked jeera rice 3 cups
  • Tempering
  • Ghee 2 tsps
  • Cumin seeds 1 tsp
  • Fenugreek seeds ¼ tsp
  • Coriander seeds ½ tsp
  • Dried red chillies, broken 2 to 3


  • To make kadhi, take yogurt in a mixing bowl. Add gram flour, 3 cups water, turmeric powder and red chilli powder and whisk till you get a smooth mixture with no lumps.
  • Heat ghee in a deep non-stick pan, add cumin seeds, fenugreek seeds, coriander seeds and dried red chillies and saute on low heat till fragrant.
  • Pour the kadhi batter into it and mix well. Let it cook on low heat till gram flour loses its raw smell and the mixture thickens. Add a little more water if the mixture is too thick. Add salt and mix well.
  • Add the soya wadi and mix gently. Transfer into a serving bowl and garnish with coriander leaves.
  • Put jeera rice in another bowl and overturn it on a serving platter and serve it with the bowl of kadhi.