Gujarati Wadi Casserole Recipe
A vegetarian Gujarati Recipes recipe with basmati rice, badi (wadi), green chillies - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Gujarati Wadi Pulao Recipe, wash and soak the rice for 10 to 15 minutes
basmati rice(3/4 cup) - 2
Heat 2 tablespoons of oil in a wok or a kadai and stir fry the wadi until golden brown in color
- 3
Once done, remove the wadi from the oil and keep aside
- 4
In the same kadai, heat a teaspoon of oil; add the mustard seeds, urad dal, chana dal and fry until the dals have slightly changed color and are well roasted
chana dal (bengal gram dal)(1 tablespoon)white urad dal (split)(1 tablespoon)mustard seeds(1 teaspoon) - 5
Add asafoetida, green chilies and curry leaves and saute for a few seconds
green chillies - finely chopped(2)sprig curry leaves(1)asafoetida (hing)(1) - 6
Add the fried wadi, soaked rice and salt
basmati rice(3/4 cup)salt - to taste - 7
Give it a good stir
- 8
Add 2 cups of water and bring the pulao to a brisk boil
- 9
Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook until all the water is absorbed and the rice is completely cooked
basmati rice(3/4 cup) - 10
Once cooked, turn off the heat and allow the rice to rest for another 10 minutes
basmati rice(3/4 cup) - 11
After 10 minutes stir in a tablespoon of ghee and the juice from the lemon
lemon juice(1/2 teaspoon) - 12
Serve Gujarati Wadi Pulao along with Tomato Onion Tadka Raita and a roasted Papad for a weekday meal
- 13
You can also pack this in your Lunch Box
Rate this recipe
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Gujarati Wadi Casserole Recipe
A vegetarian Gujarati Recipes recipe with basmati rice, badi (wadi), green chillies - finely chopped. Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Gujarati Wadi Pulao Recipe, wash and soak the rice for 10 to 15 minutes
basmati rice(3/4 cup) - 2
Heat 2 tablespoons of oil in a wok or a kadai and stir fry the wadi until golden brown in color
- 3
Once done, remove the wadi from the oil and keep aside
- 4
In the same kadai, heat a teaspoon of oil; add the mustard seeds, urad dal, chana dal and fry until the dals have slightly changed color and are well roasted
chana dal (bengal gram dal)(1 tablespoon)white urad dal (split)(1 tablespoon)mustard seeds(1 teaspoon) - 5
Add asafoetida, green chilies and curry leaves and saute for a few seconds
green chillies - finely chopped(2)sprig curry leaves(1)asafoetida (hing)(1) - 6
Add the fried wadi, soaked rice and salt
basmati rice(3/4 cup)salt - to taste - 7
Give it a good stir
- 8
Add 2 cups of water and bring the pulao to a brisk boil
- 9
Once the rice comes to a brisk boil, turn the heat to low, cover the pan and cook until all the water is absorbed and the rice is completely cooked
basmati rice(3/4 cup) - 10
Once cooked, turn off the heat and allow the rice to rest for another 10 minutes
basmati rice(3/4 cup) - 11
After 10 minutes stir in a tablespoon of ghee and the juice from the lemon
lemon juice(1/2 teaspoon) - 12
Serve Gujarati Wadi Pulao along with Tomato Onion Tadka Raita and a roasted Papad for a weekday meal
- 13
You can also pack this in your Lunch Box
Rate this recipe
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