Badi or Vadi are spiced, sun-dried lentil dumplings made and eaten in many parts of India. They are added to dishes to give them texture, flavour, and nutritional value. Each region has its unique way of incorporating these flavourful morsels. For example, in Punjab, Vadi is often added to rich, hearty curries. These dumplings are typically cooked in a spicy tomato-onion gravy, creating a dish that pairs perfectly with rice or flatbreads such as roti and naan.
In Uttar Pradesh, Vadi is often used in simple yet flavourful preparations where the dumplings are cooked with potatoes in a mildly spiced curry. These dishes are a staple in many households and are particularly favoured during colder months. In Sindhi cuisine, Vadi is a popular addition to vegetable curries. It is often combined with seasonal vegetables and simmered in a flavourful broth, resulting in a hearty and nutritious dish.
Video Credit: Ajay Chopra
In Gujarat, a similar preparation called Vadi Nu Shaak features these dumplings cooked with an array of spices and seasoning, often finished with a touch of sweetness and a tempering of mustard seeds and curry leaves.
In Bengal, Bodi is a staple in vegetarian dishes. It is often added to light gravies made with vegetables like potatoes and ridge gourd, providing a crunchy contrast to the soft vegetables. One classic dish is Bodi Diye Charchari, a mixed vegetable preparation where the bodi adds both texture and a burst of flavour another one is Shukto, a Bengali staple where the Bodi is cooked with mixed vegetables such as drumsticks, bitter gourd and potato. Bodi is also added to the traditional Macher Jhol, a light, fish gravy.
Photo Credit: Wikimedia Commons
In Odisha, Badi is used in similar ways, often incorporated into lentil-based dishes like dalma, where it complements the earthy flavours of the lentils and vegetables. While the basic concept of sun-dried lentil dumplings remains the same across communities, the differences lie in the ingredients, preparation methods, and usage in dishes, reflecting the diverse cultural and culinary landscapes of India.
Photo Credit: Wikimedia Commons
Punjab
In Punjab, Vadi, also known as Wadiyan or Badi, is a staple in many households. These dumplings are typically made from a mixture of urad dal (black gram) and spices. The process begins with soaking the lentils overnight, grinding them into a smooth paste, and then mixing them with spices such as asafoetida, cumin seeds, and red chilli powder. The mixture is shaped into small dumplings and left to dry under the sun for several days until they become hard and brittle.
Once dried, Vadi can be stored for months and used in various dishes. They are often added to curries and rice dishes, providing a rich, umami flavour and a hearty texture. The Punjabi version of these dumplings tends to be robustly spiced, reflecting the region's love for bold and fiery flavours. They are usually cooked in a gravy made from onions, tomatoes, and a blend of traditional Punjabi spices.
Photo Credit: Wikimedia Commons
Sindh
In Sindhi cuisine, Vadi holds a special place and is prepared similarly to the Punjabi version but with a few notable differences. Sindhi Vadi often includes additional ingredients such as fenugreek seeds and coriander seeds, which add a distinct flavour. The lentils are ground coarsely rather than into a fine paste, giving the dumplings a slightly different texture.
Sindhi Vadi is typically used in vegetarian dishes. One popular preparation is to cook them with potatoes and tomatoes, creating a flavourful and nutritious curry that pairs well with rice or roti. The Sindhi version might also be less spicy than its Punjabi counterpart, focusing more on the earthy flavours of the lentils and the aromatic spices used in the preparation.
Bengal
In Bengal, Bodi or Bori is a beloved component. These sun-dried lentil dumplings are primarily made from urad dal or sometimes a mixture of different lentils like moong dal (green gram) and masoor dal (red lentils). The lentils are soaked, ground into a paste, and mixed with spices such as nigella seeds, fennel seeds, and a touch of asafoetida. The paste is then piped or shaped into small rounds and left to dry in the sun.
Bodis are smaller and more delicate than their North Indian counterparts, reflecting the subtle and nuanced flavours typical of Bengali cuisine. They are often used to add texture and flavour to vegetarian dishes. In Bengal, bodi is not just an ingredient but a part of the culinary heritage, often made in large batches and stored for use throughout the year. The process of making bodi is a community activity, with families coming together to soak, grind, shape, and dry the dumplings.