Dal ke Papad Vadiyalu Fryums

Sun dried dal papads (Moong Dal,Chana Dal,Urad Dal )-Dal ke Papad Vadiyalu Fryums

[caption id="attachment_3918" align="alignnone" width="300"] Dal Papad Recipes Vadam Vadiyalu foodbheem.com[/caption]

Apart from making pickles during summer time, making sandige /vadams /vadis and papads to stock up for the entire year is another big processin every south Indian home. As you all know , this summer i shared many such special recipes . In this series am continue with Dal papads like Moong Dal,Chana Dal,Urad Dal.Uddina Sandige / Urad dal Fryums . They are called as  Manipa Vadiyalu  in Telugu and are very close to Tamilnadus  Kuzhambu Vadam and North India’s  Urad Dal Wadi. These fryums are extremely easy to make. The spicy Ural dal fryums are most favorite ones along with aralu sandige to every one . These urad dal fryums will surely perk up any meal when served as accompaniment with dal ,lemon rasam ,curd rice or when added into any curry.And these uddina sandige,moong dal can also used to make curries which i’ll post later.For now lets see how to make these fryums.

Urad Dal Sun dried papads:

[caption id="attachment_3922" align="alignnone" width="300"] urad Dal Sun dried papads foodbheem.com[/caption]

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 1-2 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

Urad dal - 1 cup
Cumin seeds - 1/2 tbsp
Salt - to taste
Oil - as required
Green chilies - 3
Cumin seeds - 1 tbsp
Ginger (1 inch) - 1
Ash gourd / white pumpkin-1/4 Kg(Optional)
Raw mango 2 - 3 medium size (Optional)

Preparation:

Soak urad dal for 4-5 hours and stain water, transfer into blending  jar .To it, even add green chilies, cumin seeds, ginger, salt and blend into coarse paste.

Method:

Take small quantity of paste in hand and keep small dumpling vadiyalu in a plate or else you can keep on cotton cloth or polythene sheet.But don't make big size sandige .Place it in hot sunlight for 1-2 day and store it in airtight container for entire year.Later deep fry in hot oil on high flame.

Moong Dal Sun dried papads:

[caption id="attachment_3921" align="alignnone" width="300"] Moong Dal Sun dried papads foodbheem.com[/caption]

Ingredients:

Urad dal flour – 1.5 cup (200 grams)
Moong dal flour – Less than ½ cup ( 50 grams)
Oil – 3 tbsp
Papad Khar- 2 tbsp ( 12 grams )
Black pepper – 1 tbsp
Salt- ⅓ tsp
Asafoetida- ½ pinch
Oil – for frying

Preparation:

Take 1 tbsp black pepper, crush it coarsely and soak it in ½ cup water for 15 to 20 minutes. After 15 minutes add papad khaar to the soaked black pepper and mix well.Take 1.5 cup Urade dal flour and place it in a big bowl. Add less than ½ cup Moong dal atta/flour, ⅓ tsp salt, ½ pinch asafoetida, 2 tbsp oil, Mix all ingredients well.Knead the dough with the black pepper water. Knead a stiff dough like that of a poori. We have used 1 cup black pepper water with 1 tbsp more water to knead it. Cover and keep the dough aside for 30 minutes.

Method:

Grease your hands with little oil. As the dough stays hard knead it and make it smooth.
Rather than kneading it with hand you can also press it with a rolling pin. Flip it over and press it constantly with a rolling pin to make it smooth and soft. We have smoothened the dough for 30 minutes and made it smooth.
Make a log of the dough. Divide it into two equal parts. Keep the diameter of the log 1 to 1.25 inch. Then break small lumps from the dough to make papad.

Cut the log in ½ inch pieces. Place the cut dough pieces in a large bowl and cover it, so that they don’t dry up.
To roll out the Papad sheets you can take a board or a rolling board. Take a piece of dough and grease it with a little oil. Grease the board with oil too so that the papad doesn’t stick to the board.
Press it to flatten , then roll it out very thin . Apply pressure on the edges and roll them out. Rotate the board and roll the papad thin.

Pick the papad very cautiously and place it over a cloth. Likewise roll out the rest of the papads and place it over the cloth to dry. 15 Papads can be prepared with this much quantity of dough.
Dry the papad under the fan or in a shady place. Make sure you flip them after an hour or so. So that the papad dry nicely on both sides. Once dry stack the Papads and place it in a container. Take them out the next day and dry them in sunlight for 10 minutes by flipping them at regular intervals then stack them.
Tempting Papad is dried and ready. Stack them up and place in a container and use them for 4 to 6 months.

To fry the papad, Heat some oil in a pan. Oil should be sufficiently hot. Place your hand over the wok to check, if you feel the heat on hands means the oil is sufficiently hot. Make sure you keep the flame high.
Place the papad into hot oil. Flip them with help of tongs. Take out the fried papad once it is slightly brown.
Crunchy and crispy Papad is fried and ready.Take them out , fry them and enjoy it.

Chana Dal Sun dried papads:

[caption id="attachment_3923" align="alignnone" width="300"] chana Dal Sun dried papads foodbheem[/caption]

Ingredients:

Chana dal flour – 1.5 cup (200 grams)
Moong dal flour – Less than ½ cup ( 50 grams)
Oil – 3 tbsp
Papad Khar- 2 tbsp ( 12 grams )
Black pepper – 1 tbsp
Salt- ⅓ tsp
Asafoetida- ½ pinch
Oil – for frying

Method:

Same process as Moong Dal Sun dried papads  preparation and method.

Tips:

• Adding Ash gourd and white pumpkin adds nice tanginess to the batter .


• Make the batter thick only . Dont add too much water while grinding .


• Dont skip adding hing .

Ash gourd Fryums:

[caption id="attachment_3875" align="alignnone" width="225"] Ash gourd Fryums /Chips Budam Baddalu kachari vadi foodbheem.com[/caption]

To make Ash gourd Fryums /Chips Mean while remove the green outer skin of the ash gourd, soft inner region with seeds and grate it .Squeeze out the water from the grated ash gourd.Grind roughly chopped mangoes with chilli , salt and hing/make a fine paste like chutney .Now combine the urad dal paste ,grated squeezed ash gourd and mango chilli paste .Mix everything well.(Mangoes or Optional).Make small dumpling vadiyalu in a plate or else you can keep on cotton cloth or polythene sheet.Remove after 2 to 3 days dried.

Mango Fryums:

Remove the green outer skin of the mangoes .Grind roughly chopped mangoes with chilli , salt and hing/make a fine paste like chutney .After combine the urad dal paste,mango chilli paste.Mix everything well.Make small dumpling vadiyalu in a plate or else you can keep on cotton cloth or polythene sheet.Remove after 2 to 3 days dried.

Keywords:

kuzhambu vadam
karuvadam vatha kuzhambu recipes
Uraddalfryumsvadiyalu
chanadalpapad
moong dal vadiyalu fryums
Ash gourd Fryums