Pindi Vadiyalu, also known as Pindi Mirapakayalu or Sun-dried Lentil Fritters, are a popular traditional dish from the Telugu cuisine of South India. They are made using a mixture of lentils, spices, and herbs, which are sun-dried and deep-fried before serving. Here’s a step-by-step guide on how to make Pindi Vadiyalu:
Ingredients:
- – 1 cup urad dal (skinned black gram)
- – 1/2 cup rice flour
- – 2 tablespoons red chili powder
- – 1 tablespoon cumin seeds
- – 1 tablespoon sesame seeds
- – 1 tablespoon chopped coriander leaves
- – Salt to taste
- – Oil for deep frying
Instruction:
Soak and Grind the Lentils:
- – Wash the urad dal under running water and soak it in water for 4-5 hours or overnight. Drain the water completely.
- – In a blender or food processor, grind the soaked and drained urad dal to a smooth paste. Be cautious not to make the batter too runny.
Prepare the Vadiya Mixture:
- – Transfer the ground urad dal batter to a mixing bowl.
- – Add rice flour, red chili powder, cumin seeds, sesame seeds, chopped coriander leaves, and salt.
- – Mix well to combine all the ingredients evenly.
Shape and Dry the Vadiyalu:
- – Take a plastic sheet or a clean cloth and spread it out in a sunny spot in your garden or terrace, ensuring direct sunlight reaches the sheet.
- – Take small portions of the prepared batter and drop them onto the plastic sheet or cloth, shaping them into small round discs or vadiyalu. Leave space between each vadi for drying.
- – Allow the vadiyalu to dry under direct sunlight for 2-3 days until they are completely dried and firm.
Store the Dried Vadiyalu:
- Once the vadiyalu are dried, carefully peel them off the sheet or cloth and store them in an airtight container. They can be stored for several months.
Fry the Vadiyalu:
- – Heat oil in a deep frying pan or kadai.
- – Once the oil is hot, carefully slide a few vadiyalu into the oil and fry them until they turn golden brown and crispy.
- – Remove the fried vadiyalu from the oil and drain them on a paper towel to remove excess oil.
- – Repeat the frying process with the remaining vadiyalu.
Cool and Store:
Allow the fried vadiyalu to cool completely before storing them in an airtight container.
Pindi Vadiyalu can be enjoyed as a side dish or snack. They pair well with rice and dal or can be served with a chutney or pickle of your choice. Adjust the spice levels according to your preference. Enjoy the crispy and flavorful Pindi Vadiyalu as a delightful addition to your meals!