Minapa Vadiyalu or Urad dal badi is another variety of sun dry items. A south Indian specific recipe made with urad dal and spices added to it.
Minapa vadiyalu are made with urad, whole urad or even with skinned urad dal. Very interesting and easy recipe, anyone can try their hand in it.
They can be added in thota kura or Amaranthus curry and are good accompaniments with dal or sambar.
A simple 3 ingredient recipe to follow, urad dal, salt, green chillis and sesame seeds. Adding green chillis or for that matter any spiciness is our choice. We can skip this too.
They come in handy for kids snack box too. Kids would enjoy those small tidbit type fried fryums. Home made snack are healthy too.
Key Ingredients in minapa vadiyalu:
- Urad dal or Minapa pappu: We can use any type of urad dal but it should be best quality. Soak it for at least 8 to 10 hours.
- Salt: Add rock salt, when we fry the vadiyalu in oil the salt present in it tend to surface, so add a bit less than the required amount of it.
- Green Chilli Paste: It is purely optional, for nice spicy flavour we can add.
- Sesame Seeds: Gives a crunchy flavour to vadiyalu.
Step by step procedure:
- Soak urad dal for 6 to 8 hours.
- Grind it to a fine smooth paste.
- Do not add water, only if need be to make the grinder moves smoothly.
- Blend green chillis and add, only if you like to.
- Add salt and mix well.
- Spread the vadiyalu under the sun till they dried completely and turns crisp.
- While spreading vadiyalu we can either use our hand or use a small spoon to get small vadiyalu.
- Put as small as possible, they look nice and dries fast too.
- Recently some people are using piping bag or milk packet to put vadiyalu uniformly. (internet observation)
Let them dry completely for one or two days depending on the sunshine.
Do not left even a little amount of moisture also otherwise it will spoil the item.Â
Store them in an air tight container once they are dried completely. They last for a year or more.
Check out for other sundried recipe like
Minapa Vadiyalu | Urad Dal Badi
Ingredients
- 1/4 kg Black Gram/Urad Dal
- Salt to Taste
- 1 tbsp Green Chilli Paste
- 1 tsp Sesame Seeds
Instructions
- Soak urad dal for 6 to 8 hours.
- Grind it to a fine smooth paste.
- The consistency of the batter should be thick, as thick as we have it for vada batter.
- Add only if it needed.
- The batter should be like that of vada.
- Thick and easily able to drop it.
- Blend green chillis in a blender to make coarse paste.
- Add the green chilli paste(if adding), salt to it and mix it well.
- Place a plastic sheet under the sun.
- Take small portion of the batter into the hand.
- Slowly drop small pebble size portion of it on the sheet.
- So that we can get small vadiyalu, we can drop as small as we want them to be.
- Or if we want them in bigger size use a spoon and place them on the sheet.
- Dry them completely for one or two days depends on the sunshine.
- Do not let little moisture too left in the vadiyalu, otherwise it will spoil the item.
- Once they are dried completely keep them in an air tight container. They can stored for one full year.
Frying procedure:
- Once they are dried completely we can fry them for tasting.
- Heat little oil in a kadai.
- Fry them till they turn into golden brown colour.
- Serve minapa vadiyalu as accompaniment with dal or can be added in thota kura or amaranthus curry to get good taste.