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Soy and legumes from Northern India and other parts of the Indian Subcontinent
Wadi is a hollow, brittle ball or cone of fermented black-gram dough. Soaked, dehusked black gram is ground to a sticky dough and left to sour and rise, then shaped into small cones and dried in the sun. The dry nuggets are kept and cooked with vegetables, pulses or rice.
| Black gram dhal (dehusked split seeds) | Soaked, then ground to a smooth, sticky dough[roy2011] |
| Spices, salt and backslop | Mixed in only occasionally[roy2011] |
| Oil | Smeared on the bamboo or palm mat the cones dry on[roy2011] |
| Starter | spontaneous (microbes from the pulse and the surroundings; backslop sometimes) |
Total time across the recorded steps: 3.8 days – 12 days
What changes: Split black gram soaks in water and swells
Output: soaked dhal.
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
Wadi is a hollow, brittle ball or cone of fermented black-gram dough. Soaked, dehusked black gram is ground to a sticky dough and left to sour and rise, then shaped into small cones and dried in the sun. The dry nuggets are kept and cooked with vegetables, pulses or rice. Made in 5 steps over 3.8 days – 12 days. The longest step, dry in the sun, takes 2.5–8 days (Roy A 2011) and runs at 28–33 °C (Roy A 2011). Lactic acid bacteria and Yeasts do most of the fermenting.
| Main step | 2.5–8 daysReported[roy2011] | Dry in the sun |
|---|---|---|
| Temperature | 28–33 °CReported[roy2011] | Dry in the sun |
| Acidity | pH 5.6 → 4.9Measured[roy2011] | Dry in the sun |
Wadi is soured and leavened like idli batter, but the dough is not steamed. It is shaped into small cones and sun-dried, so it keeps as a dry nugget for later cooking.
In a lab study, Bacillus cereus present in the dough fell below detection (100 cfu/g) after 24 h of drying, and spiked S. aureus and E. coli fell below detection (100 and 10 cfu/g) after 36 h. That is the limit of the test, not proof that none remain. The authors put this down to the fall in pH and moisture together, note that poor hygiene in preparation may introduce pathogens, and advise good drying and storage. For storage, a moisture-sorption study of wadi found the best conditions are 15–25 °C and a water activity below 0.7 (Rakshit 2014).
Hazards the sources name: Bacillus cereus (about 3 log cfu/g in unspiked dough; below detection after 24 h of drying); Staphylococcus aureus and Escherichia coli (not found in unspiked dough; spiked cells fell below detection by 36 h of drying).
Every number is labelled with how it is known. How this atlas is made
