• 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.