Description
Soya wadi, also known as soy nuggets, soy chunks, or soy granules, are a popular vegetarian protein source made from defatted soy flour. They are widely used in Indian cuisine and are a versatile ingredient with a meat-like texture that can be used in various dishes. To make soya wadi, soy flour is processed and shaped into small nuggets, chunks, or granules. The manufacturing process typically involves extrusion, where the soy flour is mixed with water, heated, and then forced through a small opening to form the desired shapes. After extrusion, the soy wadi is dried and dehydrated, making it shelf-stable and ready to be used in cooking. Soya wadi is highly nutritious and rich in plant-based protein, making it a popular choice for vegetarians and vegans. It is also a good source of dietary fiber and contains essential amino acids. Due to its high protein content and meat-like texture, soya wadi is often used as a substitute for meat in various recipes. In Indian cuisine, soya wadi is commonly used in curries, stir-fries, and dry vegetable preparations. It absorbs flavors well and can be cooked with spices, herbs, and sauces to create flavorful dishes. Soya wadi can be rehydrated by soaking in water or by boiling in a flavorful liquid before adding it to recipes. It takes on the flavors of the dish and provides a chewy, meaty texture.
