What is Vadia

RzB said:

I bumped into a recipe "Chane-Vadia Daal" on ...

http://www.ruchiskitchen.com/ruchiskitchen/recipe.htm

It calls for "6 Vadia broken".

Anyone know what Vadia is? I have googled but have
not found a definition...

Many thanks,
Roy (UK)

I spell it Wadi, and they are dried but airy lumps of bean flour mixed
with spices, oils, and things like dry chili peppers. One buys them
premade. They serve a little like adding chunks of very dry french bread
to a soup...they thicken, but wadis have alot more flavour than white
bread. When buying them, sniff to make sure no rancid oily smell, and
check for bugs. IME they are more likely to have bugs than most imported
Indian items.
I suspect they are made with urad flour or possibly chana flour (or
both) and may have some baking soda or something to make them rise a
bit, for they are airy when dry. Imagine chunks of airy, rough pappadam.
Similar taste....not interchangable.
blacksalt

I beleive it may be part of a specific type of palm.

Synonyms:

Vadia O.F.Cook === Chamaedorea Willd.

Vadia atrovirens (Mart.) O.F.Cook === Chamaedorea atrovirens Mart.

Vadia jotolana O.F.Cook === Chamaedorea cataractarum Mart.

"RzB" <[email hidden]> wrote in message
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Quoted message said:

I bumped into a recipe "Chane-Vadia Daal" on ...

http://www.ruchiskitchen.com/ruchiskitchen/recipe.htm

It calls for "6 Vadia broken".

Anyone know what Vadia is? I have googled but have
not found a definition...

Many thanks,
Roy (UK)