Minapa Vadiyalu Recipe | Sun Dried Urad Dal Badi Recipe
Minapa Vadiyalu Recipe is one of the famous lentil-based sun-dried recipe widely prepared in Andhra region. People make use of sunlight to make many sun-dried recipes and make use of them throughout the year.
Vadiyalu recipes are South Indian traditional recipes which are made with low investment. When it comes to farmer lifestyle, they like to eat curd rice or starch rice as their lunch keeping Minapa Vadiyalu curry or simply onion or green chillies.
When I was a child, my mother and grandmother used to make many sun-dried varieties among which I like saggubiyyam vadiyalu and rice flour vadiyalu as sprinkle spice powder immediately once they are deep-fried.
Our recipe is not a deep-fried recipe instead we can make curry out of it by adding fewer ingredients when we run out of vegetables.
Tips to make perfect Minapa Vadiyalu Recipe:
- If you are grinding dal in a grinder, it becomes hard. Instead of adding water add a little salt to become free flow batter.
- Batter need not be soft, they can even be coarse but need to be hard.
- Vadiyalu needs to be moisture-free or else they get spoiled.
- Adding onions to this recipe gives good taste when we make curry.
Minapa Vadiyalu Recipe | Sun Dried Urad Dal Badi Recipe
Minapa Vadiyalu Recipe is one of the famous lentil-based sun-dried recipe widely prepared in Andhra region. People make use of sunlight to make many sun-dried recipes and make use of them throughout the year.
Ingredients
- Minapappu – 2 glasses 500 gms.
- Water – Required Qty.
- Green chillies – 7-8 No.
- Cumin seeds – 1 tbsp.
- Ginger – 2-inch pieces – 3 No.
- Onions – 1 bowl
- Salt – 1 tbsp.
Instructions
- Soak Minapappu overnight by adding adequate water.
- If you are using the whole dal then we need to soak overnight and when dal soaks it becomes easy to remove its skin. If you are using skinless dal to soak we can directly shift to the wet grinder.
- In a wet grinder, add green chillies, ginger and cumin seeds and run to grind to paste.
- Add soaked dal to wet grinder and grind to a soft batter.
- Transfer to another wide vessel and add salt and onion pieces. Mix well.
- On clean cloth or polythene sheet, place small portions of the batter and fill the sheet.
- Sundry batter till they dry, when they semi-dry gently remove and dry further by flipping to another side.
- When Minapa Vadiyalu dries and becomes moisture-free, store them in an airtight container.
Recipe Video
How to make Minapa Vadiyalu Recipe:
- Add 2 glass full Minapappu in a vessel and pour adequate water and soak overnight.
- When you open on next day morning dal will absorb water and increase in size and it becomes easy to remove its skin.
- Transfer minapappu to another vessel, add adequate water and remove the skin.
- Meanwhile add green chillies, cumin seeds and ginger piece to wet grinder and crush them.
- Add minapapu in a wet grinder and grind till the batter becomes a soft and hard paste.
- Transfer batter to another vessel, add sliced onions and salt, mix well.
- On a polythene sheet, put small portions of batter and sundry.
- Once vadiyalu semi dries flip to other side and sun dry till they become hard.
- Store Minapa Vadiyalu in an airtight container and make curry whenever you need.
