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Soy and legumes from Indian Subcontinent
Split black gram is soaked, ground to a sticky dough and left to ferment, then shaped into small cones or balls and dried in the sun for days. Lactic bacteria sour the dough and yeasts puff it, so the dried wadi is hollow and brittle; it is cooked later in curries.
| Split black gram (urad dal) | [roy2011] |
| Water, for soaking and grinding | [roy2011] |
| Spices, salt and old dough (backslop) | Sometimes mixed in[roy2011] |
| Potato wari variant70 % potato, 30 % urad dal | The best-liked blend in a Punjab study[kaur2016] |
| Starter | spontaneous, or backslop |
Total time across the recorded steps: 3.2 days – 12 days
What changes: Split black gram soaks and swells in water
Output: soaked dal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Split black gram is soaked, ground to a sticky dough and left to ferment, then shaped into small cones or balls and dried in the sun for days. Lactic bacteria sour the dough and yeasts puff it, so the dried wadi is hollow and brittle; it is cooked later in curries. Made in 5 steps over 3.2 days – 12 days. The longest step, dry in the sun, takes 2.5–8 days (Roy A 2011) and runs at 29–33 °C (Roy A 2011). Lactic acid bacteria, which sour the dough and Yeasts, which leaven the dough do most of the fermenting.
| Main step | 2.5–8 daysReported[roy2011] | Dry in the sun |
|---|---|---|
| Temperature | 29–33 °CReported[roy2011] | Dry in the sun |
| Acidity | pH 6 → 4.8Measured[roy2011] | Dry in the sun |
Wadi uses the same soaked and fermented black-gram dough as idli batter, but it is shaped and dried in the sun instead of steamed; a potato wari kept 12 months at room temperature.
In a lab study, Staphylococcus aureus and E. coli added to the dough fell below detection after 36 h of drying, and Bacillus cereus after 24 h. The suggested storage is 15–25 °C with water activity below 0.7.
Hazards the sources name: Bacillus cereus, about 3 log cfu/g in uninoculated dough, below 100 cfu/g after 24 h of drying.
Every number is labelled with how it is known. How this atlas is made
